This Cumin-Lime Black Bean Quinoa Bowl takes less than 30 minutes to prepare and is a delicious, satisfying option for lunch or dinner! Check out this plant based recipe and book review from the cookbook From the Kitchens of YamChops!
What is From the Kitchens of YamChops all about?
From The Kitchens of YamChops by Michael Abramson was released April 17, 2018 and is loaded with 75 hearty, healthy plant based recipes, many of which use gluten and soy free ingredients.
Michael Abramson is the chef and found of YamChops, North America’s first plant-based butcher and market based in Toronto (there are more locations to come in Toronto and Vancouver). Pretty neat concept, huh?
From the Kitchens of YamChops contains a good variety of recipes, many of which come with eye-catching photos (which is always a bonus for me when thumbing through any cookbook). After all, we eat with our eyes, don’t we 😉 ?
One thing that I did enjoy is the recipes provide various conversions….for example, for heat it lists Fahrenheit or Celsius…and for quantity it references teaspoons, or milliliters or grams.
What’s Included in From the Kitchens of YamChops?
- Step up to the Plate: Mouthwatering Meatless Mains
- There’s an App for That: Selfie-Worthy Appetizers and Sides
- Pour ’em on Thick: Sensational Sauces
- Salsa and Chutneys
- Chocolate: Simple and Simply Scrumptious Chocolate Endings
Cumin-Lime, Black Bean and Quinoa Bowl
So, for this book review, I’m sharing this Cumin-Lime, Black Bean and Quinoa Bowl. This is something I would totally make myself for hubby and I for lunch or dinner. Plus, I loved the sound of the dressing, so I knew I just had to make it.
There was a minor discrepancy within this recipe. The dressing component calls for 1/8 of a cup or 80 ml of lime juice. 1/8 of a cup is equivalent to about 30 ml so I wasn’t exactly sure what the author wanted me to use. I opted closer to 80 ml, but I would suggest you just test out yourself to see what level of lime is right for you! Aside from this oversight, the dressing was divine! It uses lime juice, cumin, garlic, shredded carrot and some other yummy ingredients so when it’s blitzed up it’s a beautiful light orange/yellow hue.
Obviously, for testing this recipe, I wanted to follow the instructions to the ‘t’. When I make this quinoa bowl again, though, I would love to add some additional toppings, like maybe some chili and definitely some avocado!
This quinoa bowl was yummy and super easy to whip up. The longest part was roasting the sweet potato. And, I’m thinking if I wanted to meal prep for the week ahead, I could easily roast my sweet potato and cook the quinoa ahead of time to have ready to go when I want to enjoy.
I love how clean eating this quinoa bowl is too, which is much like a lot of the recipes found in From the Kitchens of YamChops. Like, you feel good when you eat it, ya know?
Other Noteworthy Recipes
- Chick*n Schnitzel on page 14
- Szechuan Beef on page 20
- General Tso’s Tofu on page 23
- Cranberry and Wild Rice Soup on page 106
- Tortilla Soup on page 109
- Cashew Sour Cream on page 140
- Mozzarella Cheese on page 144
- Shiitake Miso Gravy on page 151
- Chocolate-Banana Cream Pie on page 160
A lot of the recipes found in From the Kitchens of YamChops are not your average vegan recipes. While it does have some of the regular players that you would think of, there are some more complex, inventive ones. For me, not being a vegan (though I do regularly enjoy vegan meals), some of the recipes were a little out of my comfort zone, but not so much that I didn’t want to try them. In actual fact, it made me want to branch out a little, which is never a bad thing.
Some of the recipes are a little more time consuming. For example, the Fishless Tacos has multiple components – purple cabbage slaw, mango salsa and taco sauce. Plus, it requires you to make the ‘fish’ component (so that in and of itself is another recipe). This type of recipe would be perfect for weekend eats when hubby and I are cooking up a storm in the kitchen, listening to our fave tunes and enjoying a glass of vino 😉
Bottom line – From the Kitchens of YamChops is an awesome book! If you want to include more vegan meals in your diet and not be afraid to try some new things, this is the place to look!
Looking for other Cookbook reviews? Check these out –
- The Truly Healthy Vegetarian
- Great Vegan BBQ Without a Grill
- Fuss Free Vegan
- How to Cake It
- The Juice Truck
- Simply Citrus
- More than Poutine
Cumin-Lime, Black Bean and Quinoa Bowl
Recipe reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. 2018.
- 1.5 cups sweet potato -peeled and cut in 1/2 -inch cubes (200g)
- 1 tbsp olive oil
- sea salt -to taste
- fresh ground pepper -to taste
- spring mix -enough to fill bottom of 6 shallow bowls
- 1.5 cups cooked quinoa -227g
- 1.5 cups canned black beans -rinsed well (90g)
- 1.5 cups grated carrot -75g
- 1/8 cup fresh lime juice -80ml (see note below).
- 2 tbsp maple syrup -30ml
- 2 tbsp grated carrot -10g
- 2 small cloves garlic -minced
- 2 tsp ground cumin -5g
- 1 tsp sea salt
- 1/4 cup olive oil -60ml
Preheat the oven to 400F (204C).
Place the sweet potato in a bowl, add oil and sprinkle sea salt and freshly ground pepper. Toss well to coat and place the cubes on a parchment paper lined baking sheet. Placed in the preheated oven and bake for approximately 20 minutes until golden and just beginning to brown. Mix every 5 minutes or so. When the sweet potatoes are ready, remove from the oven and set aside to cool.
To make the dressing, add the lime juice, syrup, carrot, garlic, cumin and salt to a blender and blend until smooth. With the blender running on low, slowly drizzle in the olive oil in a steady stream. Place the dressing in a bowl, cover with plastic wrap and refrigerate until needed.
Start with a base of spring mix in 6 shallow bowls. Divide the quinoa, black beans, carrot and potato among the bowls.
Mix the dressing well and drizzle 2 generous tablespoons (30 ml) over each bowl.
There was a minor discrepancy within this recipe. The dressing component calls for 1/8 of a cup or 80 ml of lime juice. 1/8 of a cup is equivalent to about 30 ml so I wasn't exactly sure what the author wanted me to use. I opted closer to 80 ml, but I would suggest you just test out yourself to see what level of lime is right for you.
Title: From the Kitchens of YamChops
Author: Michael Abramson
Publisher: Page Street Publishing Co.
Acknowledgement: Excerpted from From the Kitchens of YamChops. Copyright © 2018 Michael Abramson. Published by Page Street Publishing Co. Reproduced by arrangement with the Publisher. All rights reserved.
Copyright: Copyright © 2018 Michael Abramson
Photographer: Vincenzo Pistritto
Published by: Page Street Publishing Co.
Reproduced by arrangement with the Publisher. All rights reserved.
Disclosure: I received a review copy of From the Kitchens of YamChops by Michael Abramson, but not otherwise compensated. All opinions, as usual, are my own.