Today’s recipe has become a total favorite at our house the last couple of months. I think we have had it at least once a week and for someone that rarely repeats recipes that is saying something! My husband loves it! I don’t think he would mind eating it several times a week and he usually does because it takes the leftovers to work.
We first discovered the concept of a Yum Bowl a few months ago when Tessa returned from one of the many graduation parties she attended. I asked her what they had had to eat and she said, “a yum bowl.” I had no idea what she was taking about but thanks to that party we have discovered the world of a Yum Bowl.
The concept of a Yum Bowl was originated by a restaurant, Cafe Yumm, in Eugene, Oregon. Fortunately for us, one has opened up in Portland too. But thanks to a little Googling, I can now put together a Yum or Yummy Bowl as we like to call it at home anytime I want.
It has become our favorite thing to have when neither of us feel like cooking but we want something quick and easy that tastes delicious and is healthy too.
The secret to a Yummy Bowl is in the sauce. The restaurant makes and sells their own secret sauce.
Since I know most of you don’t live in close proximity to a Cafe Yumm I have a homemade version of Yummy Sauce for you today.
A Yummy bowl is also another great way to use up some of that leftover rotisserie chicken we have been talking about this week.
A Yummy bowl starts with a nice layer of rice. White or brown will work but I prefer brown rice.
You can basically use just about anything you have in your refrigerator or have on hand.
Here’s what I use.
My leftover rotisserie chicken, grated cheese, broccoli slaw, shredded carrots, green onions, chopped tomato, toasted almonds, teriyaki sauce and of course Yummy Sauce (the secret)
The combinations are endless!
After the rice I put on a nice layer of Yummy sauce.
Then your cheese of choice. I went for Monterey Jack and Cheddar because that is what I usually have on hand.
And then a layer of your vegetables – carrots, broccoli slaw, green onions, tomatoes – get creative!
And then top it with your chicken, toasted almonds and some teriyaki sauce if you’d like.
The flavor combinations are really endless.
How about a Mediterranean version with hummus, avocado, tomato, black olive and of course all of them with Yummy Sauce
A Thai version with cilantro, basil, avocado, carrots and cashews.
A Southwest version with avocado, black beans, olives, sour cream, salsa and cilantro.
Or keep it totally vegetarian with avocado, black beans, olives, tomatoes, carrots, hummus and some nuts on top!
Like I said – the options are endless. Let me know if you come up with any fun flavor combinations for a Yummy Bowl!!
Thanks to food.com I was able to find a make at home version of Yummy Sauce. Now some of the ingredients are ones that are not usually found in your average kitchen pantry. I had to make a special trip to the health food store (Whole Foods) but it was totally worth it. Whole Foods is where I found the nutritional yeast (in the bulk food section), almond flour (although you can make your own) and canned, cooked soybeans. You could cook your own soy beans but I bought them These soy beans are not the green edamame beans.
I just store the extra sauce in a jar in my refrigerator and it lasts for a couple of months. Although it never lasts that long here because we use it so much.
I suppose you could make a Yummy Bowl without the Yummy Sauce but it wouldn’t be quite as yummy!
Yummy Bowl & Sauce
Layer One – Rice,brown or white
Layer Two – Yummy Sauce
Layer Three – Cheese of choice
Layer Four – Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five – Chicken or other meat of choice
Layer Six – Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five – Teriyaki sauce or other sauce of choice or nothing!
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.