Vegan Bowl Attack! Giveaway + Scramble Burrito Bowl

Scramble Burrito Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Scramble Burrito Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Why does food taste better when it’s piled high into a big bowl? Is it the endless flavor/taste/texture combinations? The ease (or not, if you like) of prep and clean-up? The way a bowl meal takes all of those stray leftovers in the refrigerator and gives them new, tasty life – or is it simply the perfect circle coziness of the bowl itself?

The answer is all of the above and more – but one thing is for certain. Jackie Sobon (of Vegan Yack Attack) has added her creativity and talent to the vegan bowl lexicon with her cookbook, Vegan Bowl Attack! It should come as no surprise to anyone even remotely aware of Jackie  that her recently-published first cookbook (and I’m certain there will be more to come), Vegan Bowl Attack! is incredibly fun. I follow Jackie on Instagram and Facebook (you must be signed into FB for this link to work) and it seems to me Jackie is a woman who knows how to enjoy life.

But more than fun, Vegan Bowl Attack! is full of rock solid, easy to make and delicious to devour plant-based recipes. Let me tell ya, a whole lot of vegan cookbooks cross my desk. Many of them I like well enough, but I know quickly whether or not a cookbook is going to become a kitchen staple. Frankly, most of them end up on my shelves to be opened rarely. No fear of that with Vegan Bowl Attack!. I really, really like this one and I’ve been cooking from it extensively ever since I received it. 

To tantalize and inspire your tastebuds, I’ve got Jackie’s easy Scramble Bowl recipe below. (IMO, the Sesame Apricot Granola recipe alone is worth the price of admission. Scroll down to see my photos of this scrumptious snack/breakfast/ice cream topping.)

If you don’t already own a copy of Vegan Bowl Attack! be sure to enter the giveaway for a chance to win one. (Open to those residing in the U.S. and Canada only.)

Vegan Bowl Attack! by Jackie Sobon

Scramble Burrito Bowl
Serves 2
My high school had a surf team as part of its sports roster, and I was on it. After a good season, the coaches would take us out for breakfast burritos. This bowl has everything that a great breakfast burrito would have, just without the massive tortilla that could blow apart at any moment. - Jackie
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466 calories
35 g
0 g
28 g
27 g
2 g
468 g
1128 g
8 g
0 g
23 g
Nutrition Facts
Serving Size
468g
Servings
2
Amount Per Serving
Calories 466
Calories from Fat 239
% Daily Value *
Total Fat 28g
43%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 0mg
0%
Sodium 1128mg
47%
Total Carbohydrates 35g
12%
Dietary Fiber 12g
49%
Sugars 8g
Protein 27g
Vitamin A
107%
Vitamin C
187%
Calcium
39%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the tofu scramble
  1. 2 tablespoons (28 ml) mildflavored cooking oil
  2. 1 package (12 ounces, or 340 g) extra-firm tofu, drained
  3. 2 tablespoons (6 g) nutritional yeast
  4. Pinch of ground turmeric
  5. ½ teaspoon Indian black salt (kala namak)
  6. Salt and freshly ground black pepper, to taste
For the fajita veggies
  1. ¾ cup (120 g) half-moon slices of red onion
  2. 1 cup (150 g) bell pepper strips (any color)
  3. ½ cup (120 g) cooked black beans
  4. 2 cups (60 g) packed baby spinach
  5. Salt and freshly ground black pepper, to taste
For the assembly
  1. ¼ cup (65 g) Roasted Chipotle Salsa (page 46)
  2. ¼ cup (37 g) peeled, pitted, and diced avocado
  3. 2 tablespoons (2 g) fresh cilantro
Instructions
  1. To make the tofu scramble and fajita veggies: In a large, cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet. Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides. You want it to have a light
  2. brown crust on a couple of sides. Next, adjust the heat to medium-low and stir in the nutritional yeast,
  3. turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper, and push the scramble to one side of the skillet. Place the red onion and bell peppers into the other half of the skillet and sauté until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season with salt and pepper.
  4. To assemble: Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve.
beta
calories
466
fat
28g
protein
27g
carbs
35g
more
an unrefined vegan http://anunrefinedvegan.com/

Scramble Burrito Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Spicy Sushi Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Spicy Sushi Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Spicy Sushi Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Smores Pudding Bowl from Vegan Bowl Attack Photo by Annie Oliverio

Smores Pudding Bowl from Vegan Bowl Attack! Photo by Annie Oliverio Smores Pudding Bowl from Vegan Bowl Attack! Photo by Annie Oliverio

Sesame Apricot Granola from Vegan Bowl Attack Photo by Annie Oliverio

Sesame Apricot Granola from Vegan Bowl Attack Photo by Annie Oliverio

Sesame Apricot Granola from Vegan Bowl Attack Photo by Annie Oliverio

Giveaway runs from September 4 through September 11 and is open to those residing in the U.S. only. Thanks for your participation!

ENTER THE VEGAN BOWL ATTACK GIVEAWAY!

60 thoughts on “Vegan Bowl Attack! Giveaway + Scramble Burrito Bowl

  1. Pingback: Vegan Bowl Attack! Giveaway + Scramble Burrito Bowl | Harvey Diamond Fan Page

  2. Angela @ Canned Time

    Sushi bowl is perfection. Did you make the pickled ginger too? I tried, and failed at it this spring cause I can eat wayyyy too much of it but failed at homemade. That granola wont last long either
    Looks like another Jackie success !!

    Reply
  3. Liz

    Vegan veggie bowls are my favorite! I love adding beans, baked tempeh, roasted squash, parsnips and beets and topping with homemade butternut squash sauce, salsa, peanut sauce or simply lime juice. Avocado is the finishing touch!

    Reply
  4. Kathy Ross

    I discovered bowl meals last year and am in love with the idea. My favorite has been a salad meal combo. Light but filling.

    Reply
  5. Kristine K.

    I combine brown rice with a pickled carrot salsa and beans, usually some cubed tofu in there too. The ideas presented here look delicious and I’m anxious to try them!

    Reply
  6. Cheerfully Vegan

    I put cooked grains, mashed banana (for sweetening), chopped nuts, flax, non-dairy milk, and sometimes chopped or frozen fruit (like peaches, strawberries, or blueberries) or even cocoa powder for a decadent breakfast. I could eat this every morning, because there are so many variations!

    Reply
  7. Sarah

    Steamed greens, beans/lentils and rice with some carrots and beets for something sweet and ginger for a little added zing 😀

    Reply
      1. An Unrefined Vegan Post author

        Bianca, the publisher allowed me to share only one recipe from Jackie’s book and that was the Scramble Burrito Bowl. You would have to buy the cookbook for the other recipes.

  8. Kiki

    I put cherries, coconut, and cacao nibs on a HUGE bowl of nice cream for breakfast! I also make a sushi bowl with edamame and avocado for lunch.

    Reply
  9. mommaj4

    I usually put sweet potatoes, greens, beans and all manner of veggies with some yummy sauce! Thanks for the sample recipe and all the photos ~ they all look amazing!

    Reply
  10. Pingback: Monday Announcements: 9.5.16

  11. Thia

    oh my. I eat almost EVERY meal in a bowl! Salads, Soups, Buddha Bowls…
    Let’s see…. For most, I begin with beans and a grain, a variety of chopped/shredded greens, carrot, celery, onions, avocado as my base. And then I add whatever other fresh veggies I have in the frig. I might steam some of them (like broccoli or green beans). I often toss on some flavor-bright spots, like capers, chopped sun-dried tomatoes, olives, veggie bacon bits, or chopped hot peppers. And I usually add a garlic,spice and herb-rich olive oil and vinegar dressing.

    Reply

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