Tag Archives: short grain brown rice

Brown Rice & Beans Bowl

26 Feb

So this is a verrrrrrrry close knock-off of the “Whole Bowl” and/or Cafe Yumm’s “Yumm Bowl.” What is it you ask? It is widely popular here in Portland and is a bowl of short grain brown rice mixed with black & red beans, sliced black olives, cheddar cheese, cilantro, sour cream, and a secret curry based sauce. The sauce is what melds everything together nicely and gives it much flavor. It’s creamy, garlicky, and lemony. There are a lot of copycat recipes online for the Yumm! Sauce and Whole Bowl’s Tali sauce. I chose to go with the Yumm! Sauce recipe and it turned out awesome. Could it be because of the extra special curry spice I used that  my MIL brought from Vietnam???… who knows but nonetheless, being able to make this sauce at home is like a miracle.

Be aware that this recipe for the sauce yields 4 cups. At first I thought it was too much but it’s so good that I drench my bowls in it (the more the merrier!), and I also eat it with veggies and fries. I can usually make around 12-14 bowls. Yep, 12-14 bowls! We eat it for lunch/dinner for about a week straight. I don’t get sick of it but Ben can only handle about three days worth. It’s one of the very few vegetarian dishes that I find hearty, healthy, and DELICIOUS!

Yumm!/Tali Sauce (adapted from Food.com)


  • canola oil- 1/4 cup
  • sliced almonds 1/2 cup (substitute almond flour for creamier consistency)
  • nutritional yeast 1/3 cup (available at Whole Foods and in the bulk foods section @ Winco)
  • chickpeas, cooked- 1/2 cup (I used canned. Remember to rinse and drain!)
  • silken tofu- 1/4 cup
  • filtered water- 1/2 cup
  • fresh squeezed lemon juice- 1/2 cup
  • garlic cloves, peeled- 2
  • kosher salt- 1/2 teaspoon
  • curry powder- 1 1/2 teaspoon
  • dried oregano- 1 teaspoon
  1. In a food processor (best in 11-cup to prevent spillage) blend oil, almonds, chickpeas, and tofu.
  2. Add the remaining ingredients and puree until the texture becomes creamy.
  3. Pour in a jar, cover, and refrigerate for at least an hour or overnight. Remember the yeast and don’t cover too tight.

Feel free to use as much, little, or none to your liking. To assemble your bowl, you will need:

  • short grain brown rice, cooked :: I eat about 2 cups *oink oink
  • black beans, cooked (I used canned) :: 1 1/2 spoonful
  • red/kidney beans, cooked (I used canned again…) :: 1 1/2 spoonfuls
  • sliced black olives :: 2 spoonfuls
  • avocado, sliced :: 3 slices
  • medium cheddar cheese, shredded :: 2 generous pinches… or 3
  • light sour cream :: a dollop
  • cilantro, chopped :: a couple pinches
  1. Layer everything in the order listed above.
  2. Drizzle the Yumm!/Tali sauce over everything (I like mine saucy).
Optional: I like to also add a little bit of Sriracha sauce, and a little bit more Chalula sauce.
  1. Mix everything together in the bowl with your spoon.
  2. Lick your spoon and then dig in.