Yum Yum Rice Bowls with Knockoff Yumm Sauce Recipe
User Reviews
4.6
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Prep Time
20 mins
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Total Time
20 mins
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Course
Main Course
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Cuisine
American
Yum Yum Rice Bowls with Knockoff Yumm Sauce Recipe
Description
Yum Yum Rice Bowls start with cooked warm brown or white rice, quinoa, or another grain as a base. The bowls layer in black beans and a generous amount of Yumm Sauce, which is a creamy blend created by pureeing almonds, beans, coconut milk, lemon juice, garlic, and spices like curry powder and oregano with nutritional yeast. This sauce provides a rich, slightly tangy, and spiced note that ties the ingredients together.
The bowls are then topped with a variety of fresh ingredients such as chopped olives, bell peppers, tomatoes, cheese (such as cheddar or Monterey Jack), avocado, fresh cilantro, sour cream, and salsa according to preference, adding freshness, creaminess, and bursts of flavor. The dish is highly customizable both in ingredients and quantities, allowing flexibility based on what is on hand or dietary choices.
The Yumm Sauce can be prepared in advance and benefits from resting in the refrigerator for improved flavor meld. Leftover sauce keeps well and can be used as a dip or spread. The bowls can be adjusted for substitutions like spaghetti squash or zucchini noodles for the grain base.
Ingredients
Yum Yum Bowls:
- warm cooked brown or white rice, quinoa, or other "base" (see note)
- black beans rinsed and drained (warmed lightly, if desired, or for extra yumminess, canned
- chopped olives
- chopped red green, yellow or orange peppers
- tomato chopped
- cheddar cheese chopped or shredded, or Monterey Jack cheese
- avocado chopped
- chopped fresh cilantro
- sour cream
- salsa
Yumm Sauce:
- ½ cup avocado canola, or vegetable oil
- ½ cup almonds slivered
- 1 cup great northern beans rinsed and drained, canned or Garbanzo beans
- ½ cup water
- ½ cup coconut milk from a can, light
- ½ cup lemon juice from about 3 large lemons, fresh
- 2 garlic minced, cloves
- ½ teaspoon coarse kosher salt
- Pinch black pepper coarsely ground
- 1 teaspoon curry powder
- 1 teaspoon oregano dried
- 2 to 3 to 3 tablespoons cilantro chopped, fresh
- ⅓ cup nutritional yeast
Instructions
- For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).
- Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it's had time to rest - even several days - but you can also use it right away).
- For the Yum Yum Bowls, layer rice or quinoa in the bottom of a bowl. Add black beans and a healthy dollop of Yum Yum sauce and salsa. Follow it with all the toppings your little heart desires (peppers, olives, cheese, tomatoes, avocados, fresh cilantro, sour cream, and more salsa and yum yum sauce, if desired).
- Dig in!
Notes
- The amounts of the Yum Yum bowl ingredients can be adjusted based on number of servings and preference; the dish is highly customizable.
- Substitute grains like spaghetti squash or zucchini noodles for rice or quinoa if desired.
- The recipe uses Penzey's Sweet Curry Powder, which has a preferred flavor, though alternatives may be used.
- Nutritional yeast provides a salty, cheesy flavor; if omitted, increase salt or add roasted cashews as a substitute.
- The Yumm Sauce recipe makes about 4 cups—more than needed for a single meal—so leftovers should be refrigerated and can be used as a dip or spread.
- Ranch dressing can be used instead of the Yumm Sauce as an alternative topping.
User Reviews
Overall Rating
4.6
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