How you doing on this unofficial kickoff to summer weekend?
I am super happy that summer temps are happening this weekend here in West Michigan.
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It is sunny. It is warm. And this gal couldn’t be happier and I am taking this is as a good omen for the rest of the summer!
To Post this Vegan Bowl or Not?
I actually wrestled with that question for a few weeks. It was a super yummy bowl and I was so excited when making it on Mother’s Day. I was finally eating a gluten free flour tortilla! It has been years since I have had a ‘flour’ tortilla.
But when it came to posting, I wasn’t sure as I felt like the pictures weren’t the highest of quality for a blog or for social media.
The edges of the tortilla weren’t lined up perfectly and quite honestly I wasn’t sure how to achieve their perfect look as part of a bowl…
I forgot to add the fresh cilantro which would have added a nice visual…
And for some reason the boards look crooked to me.
SOO…now that you know the photographer I am not but the critic I am! I decided why am I being so hard on myself? This was a great tasting bowl and I should share it. Because life is real. And not perfect.
The Grilled Vegetables
If you follow our blog, you know that we love our vegetables grilled. Recent recipes include our Jasmine Rice Bowl with Curried Vegetables and Guinness Portabella Mushrooms.
So when I thought about having a quesadilla bowl, I knew I wanted to have grilled veggies included. Kinda a given at this point.
The vegetables are marinated with a chipotle chili lime sauce and the filling for the quesadillas is so super simple – just use your favorite salsa and some garlic salt!
This recipe may look like a lot of ingredients, but I assure you it comes together quickly + it is a great way to use up leftover cooked beans and sweet potatoes that may be in your fridge!
If you try this bowl, we would love to know! Use hashtag #badtothebowl or @badtothebowl so we can see!
Grilled Corn and Quesadilla Bowl
Ingredients
- 1 piece of corn, broke into 3 small pieces
- 1 jalapeƱo, sliced into 3 slices
- 1/2 red onion, sliced
- 1 small head of broccoli, broke into florets
- 1 red pepper, sliced
- 1 portobello mushroom, sliced into 4 – 5 pieces
- Vegetable Marinade:
- 2 Tblsp vegetable broth
- 1 Tblsp amino liquids (or low sodium tamari)
- 1 Tblsp lime juice
- 1 tsp siriachi
- 1/4 tsp cumin
- 1/4 tsp to chipotle chili pepper*
- 1/4 tsp smoked paprika
- Quesadilla Filling
- 2 soft flour tortillas (I used gluten free)
- 1/4 cup cooked black beans
- 1/2 cup cooked sweet potato
- 2 Tblsp favorite salsa
- garlic salt to taste
Instructions
- Prepare vegetables and place in large bowl or bag. Prepare marinade and pour over vegetables. Let marinate 3 – 24 hours to really soak in flavors!
- Prepare grill for medium heat. Place vegetables in a grill basket and grill until tender (30 minutes or so, depending on how thick you cut your vegetables)
- While vegetables are grilling, prepare quesadillas. Pre-heat oven to 350 degrees.
- Combine all quesadilla filling except for the tortilla. Stir gently. Cut your tortillas into 4 even pieces.
- Place 4 sliced tortilla pieces on baking pan. Top with one Tblsp of filling. Top with remaining tortillas.
- Bake in oven for 15 minutes or until heated through (you could also grill or do on a stovetop gridle.
- Prepare a bowl with fresh salad greens, top with quesadillas, grilled vegetables and favorite toppings!
Notes
- *if you like spicier vegetables use 1/2 teaspoon chipotle chili pepper
