In San Luis Obispo there is a vegan cafe called Bliss cafe. Located on the main drag in a weird little “mall” I didn’t discover it until late in my college career. However, once I did I was hooked. What first got me was their assortment of vegan and gluten free donuts, cookies and brownies that are to die for. I eventually went to eat real food and at first stuck with their bfast tacos - which are huge and 1 could easily feed 2 people. It wasn’t until I went on a lunch date with my doctor (lol naturopath bonding) that I ventured to try one of their bowls. The Buddha bowl - you got black beans, potatoes, kale, and your choice of vegan protein, topped with heavenly almond nutritional yeast. From that day on I was hooked!
Eating there became a regular thing, treats at the Thursday farmers market - which locals just call “farmer’s” and bowls at least twice a week. This Bliss Bowl is my homage to one of the things I miss most about San Luis Obispo. Keep rockin Bliss Cafe, I’ll be back soon.
Also, I met Jason Mraz there one random day in the fall. It was the most blissful veg experience ever. And by that I really mean, I saw him walking down the street and since I went through a major Jason Mraz phase knew Mr. A to Z was a vegan. So I was a class 10 creep and bee lined it to Bliss cafe, bought a cookie and waited until he came in for lunch. When he DID come in I just stared until I mustered up the confidence to ask him for a picture. Trying to keep cool, I blurted out a very uncool, “I’mahugefancouldIpleasehavejustonepictureandthenIwontbotheryouI’llevenbuyyouacookie!!”
He laughed at my fangirl moment and said it was no problem to take a pic, and then he bought ME (another) cookie! #bliss
ANYWAY onto the bowls!
Before you begin, preheat your oven to 400 degrees
You can cook the rice, chickpeas annnnd carrots at the same time, in that order (the carrots take 15 minutes less than the other 2).
1 cup brown rice, cooked (what I mean is I cooked 1 cup of brown rice)
2 cups kale, washed & ribboned
3 tbsp tahini
For the crispy chickpeas
1 can of chickpeas, rinsed
1 tbsp olive oil
½ tsp cumin
½ tsp cayenne
¼ tsp salt
For the carrots
3 big carrots
½ tbsp olive oil
1 tsp fresh ginger, grated or minced
½ tbsp tamari or gf soy sauce
2 tbsp honey
¼ tsp salt
Crunchy spiced chickpeas
If you haven’t yet, preheat the oven to 400
In a medium bowl combine chickpeas, olive oil and all of your spices. Toss to mix.
On a lined cookie sheet, spread out 1 layer of chickpeas
Place in the oven to bake for 30-45 min, shake the pan to toss the chickpeas a bit at the halfway mark
Remove from the oven and let cool
Ginger honey roasted carrots
Wash and cut your carrots into pinky sized sticks
In a medium bowl combine the carrots with the olive oil, ginger, soy sauce honey and salt. Toss to mix.
On a lined cookie sheet, spread out 1 layer of carrots
Place in the oven and bake for 30 minutes. Like the chickpeas, shake the pan to toss the carrots at the halfway mark
Remove from the oven and let cool a bit
In a large bowl, toss washed and ribboned kale with 3 tbsp of tahini until fully coated.
To make you bliss bowl, put about a cup of rice as the base of your bowl and then add your kale, carrots, chickpeas, and avo however fits your vision. This is YOUR bliss bowl, think of it as an edible zen garden, feng shui that bowl!
If you have leftovers (you probably will) store the rice, kale and carrots together in an airtight container in the fridge for 2 days. Put your crunchy chickpeas in a plastic ziploc bag and store with other crunchy snacks aka a cool, dry place! Assemble you bowl the next day with the avo and chickpeas!