Vegan Bowl Attack is the fantastic new cookbook by the founder of Vegan Yack Attack, Jackie Sobon. This book is filled with over 100 recipes for delicious one-dish meals. Whether you are craving something sweet or savory, Vegan Bowl Attack has a meal for you. Jackie’s easy, light-hearted tone throughout the book makes you feel like she chatting with you in the kitchen while you cook.

Jackie starts off the book by explaining the basic idea behind bowls: meals in bowls are well contained (try eating salad off a plate), some of the best foods are served in bowls (try to eat soup off of a plate) and lastly the presentation of otherwise boring looking food in a bowl is fantastic. Jackie then breaks down how to make a bowl into five easy steps:

  1. Start with a base, this is a grain, a pasta, etc;
  2. Add your favorite vegetables or fruits;
  3. Add some additional protein (and she explains that almost all foods have protein in them);
  4. Add on some healthy fat like avocado, nuts or seeds; and
  5. Arrange everything in your bowl, drizzle on some dressing, add a garnish and eat.

With the basic idea behind bowls covered, Jackie gets into the real fun, the recipes. The book is divided by meals to take you from morning tonight in your bowl dining adventure: breakfast, snacks, soups and salads, entrees, and desserts. There is also a section on essentials which are all the sauces, spreads, dips, etc., along with some all-purpose basics, to complete your bowls.

Check out this amazing Kimchi Bowl with Red Curry Almond Sauce bowl:

tofu-web-review-katie-vegan-bowl-attack-kimchee-red-curry-almond-sauceGluten-free | Soy-free option

Kimchi is not only extremely tasty, but its probiotic qualities also 
help your gut health. In this bowl, the kimchi is nestled among brown rice, broccoli, adzuki beans, and a spicy red curry almond sauce; it’s 
a flavor explosion!

For the bowl

  • 1 cup (184 g) long-grain brown rice
  • 2 cups (245 ml) water
  • 1/2 pound (225 g) broccoli florets
  • 1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
  • 1 tablespoon (15 ml) liquid aminos

For the red curry almond sauce

  • 2 1/2 tablespoons (38 ml) water
  • 2 tablespoons (32 g) almond butter
  • 2 teaspoons red curry paste
  • 1 to 2 tablespoons (15 to 20 ml) lime juice

For the assembly

  • 1 cup (170 g) store-bought vegan kimchi
  • 2 tablespoons (16 g) black sesame seeds
  1. To make the bowl: Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy.
  2. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
  3. To make the red curry almond sauce: Whisk all of the ingredients together until smooth.
  4. To assemble: Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.

Yield: 4 servings

Recipe reprinted with permission from Vegan Bowl Attack, © 2016 by Jackie Sobon, Fair Winds Press.

Not only did Jackie create all the recipes in Vegan Bowl Attack, she also did all of the photography. The photos in this book are truly stunning and guaranteed to make your mouth water.  If you think you don’t need a cookbook to make a bowl, you are sadly mistaken. These bowls are spectacular combinations of foods that you likely would not necessarily have put together on your own. Get a copy of Vegan Bowl Attack today and see for yourself.