Yum Yum Rice Bowls

http://www.melskitchencafe.com/yum-yum-bowls/

This was one that was yummy and healthy. Mark said that they were like a way better version of Hawaiian haystacks. I thought I didnt' have cashews or almonds for this but then I realized I had a whole bag of trail mix in the closet so I just picked out the cashews and the almonds and threw them in the Blendtec with the other sauce ingredients. It worked great. 

We ate the leftovers burrito style and loved having the sauce inside the burritos. 

1. Yum Yum Rice Bowls with Knockoff Yumm Sauce Recipe
   YIELD: SERVES AS MANY AS YOU WANT (SAUCE MAKES ABOUT 4 CUPS)
   You'll notice I didn't give amounts for the ingredients listed in the Yum Yum bowl section because this recipe is SO customizable and dependent on how many you are serving. Plus, you can add or take away some of the ingredients based on preference/allergies.

   You could sub in spaghetti squash or zucchini noodles (i.e. zoodles) for the rice or quinoa. The options really are endless.

   As always, my favorite curry powder in all the world is the Sweet Curry Powder from Penzey's Spices (no affiliation; I just love it very much and it's the only curry powder I use).

   I haven't ever subbed anything in for the nutritional yeast in the Yumm sauce recipe, mostly because it's an ingredient we keep on hand (as we sprinkle it on our air-popped popcorn all the time). I've bought Bragg's, Bob's Red Mill and Hoosier Hill farm brands; all are great. I've also seen it in the bulk bins at my grocery store (Winco).

   If you're wondering about a sub for the nutritional yeast, it has a salty, cheesy, nutty flavor with a powdery/flaky consistency, so if you leave it out, try increasing the salt and/or using a handful of roasted/salted cashews.

   The sauce recipe, as written, makes about 4 cups, which is more than we use in one sit-down meal of Yum Yum Bowls. You can halve the ingredients or store the leftovers in the refrigerator to use for dipping fresh vegetables and spreading on sandwiches (among many other things; it's delicious).

   Having said all of that, my father-in-law always nixes the Yum Yum Sauce completely and uses ranch. So there is always that option.
   INGREDIENTS
   Yum Yum Bowls:
   • Warm, cooked brown or white rice, quinoa, or other "base" (see note above)
   • Canned black beans, rinsed and drained (warmed lightly, if desired, or for extra yumminess, you could use this black beans recipe)
   • Chopped olives
   • Chopped red, green, yellow or orange peppers
   • Chopped tomatoes
   • Chopped or shredded cheddar or Monterey Jack cheese
   • Chopped avocados
   • Chopped, fresh cilantro
   • Sour cream
   • Salsa
   Yumm Sauce:
   • 1/2 cup avocado, canola, or vegetable oil
   • 1/2 cup slivered almonds (Beth used almonds from her trail mix bag)
   • 1 cup canned Great Northern or Garbanzo beans, rinsed and drained
   • 1/2 cup water
   • 1/2 cup light coconut milk (from a can)
   • 1/2 cup fresh lemon juice (from about 3 large lemons)
   • 2 garlic cloves, minced
   • 1/2 teaspoon coarse, kosher salt
   • Pinch of coarsely ground black pepper
   • 1 teaspoon curry powder
   • 1 teaspoon dried oregano
   • 2 to 3 tablespoons chopped fresh cilantro
   • 1/3 cup nutritional yeast (see note above)  (Beth used cashews from her trail mix bag)
   • 
     
   For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).
2. Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it's had time to rest - even several days - but you can also use it right away).
3. For the Yum Yum Bowls, layer rice or quinoa in the bottom of a bowl. Add black beans and a healthy dollop of Yum Yum sauce and salsa. Follow it with all the toppings your little heart desires (peppers, olives, cheese, tomatoes, avocados, fresh cilantro, sour cream, and more salsa and yum yum sauce, if desired).
4. Dig in!

Recipe Source: introduced to us by my mother- and father-in-law after they ate at Cafe Yumm in the Portland, Oregon, area and decided to recreate the bowls at home and serve them to us; the sauce (knockoff Yumm sauce inspired by this recipe)