Help: what is missing from my vegetarian bean and rice bowls?

[Anonymous]

We've gone meatless 6 out of 7 nights a week, and two of those nights are designated for bean and rice (or other grain) bowls. But I'm having a bit of trouble with the seasoning/balance since eliminating meat from them. I used to do heavily seasons grilled chicken in them, and I am having trouble finding a way to reach the same level of flavor without the meat. They still taste good, but something is missing.

Here was what we put in last night's bowls:

Seasoned yellow rice (garlic, tamarind, cumin, salt)
Black beans (from a can but I heat them up on the stove with salt, pepper, and some cumin)
Grilled peppers and onions (salt, pepper, cumin)
Corn (from frozen)
Fresh grape tomatoes
Avocado
Sour cream
Pepper Jack cheese
Hot sauce

Tasty but just didn't satisfy like it does with the chicken. Any ideas? We are not fans of meat substitutes like tofu. Maybe some fried cauliflower? I'm not sure.

[Anonymous]

Two thoughts.

1. Are you sure you aren't just missing the meat? The flavor is going to be fundamentally different and you can't really replicate it. I suggest trying not to compare the veg options with the meat option. They will always be diffferent, but can both be good.

2. cilantro and/or parsley. something herby

[Anonymous]

good refried beans and a squeeze of lime

[Anonymous]

Anonymous wrote:good refried beans and a squeeze of lime

Other PP here and I agree with lime. Needs acid.

[Anonymous]

You need an acid and something crispy. I would try a hearty squeeze of lime and quick-pickled red onions + some crispy tortilla strips.

If you do other types of bowls, try crispy roasted chickpeas - super easy to make and they add great spice and crispy protein.

[Anonymous]

Sorry, PP again - there is a clear formula for making grain bowls.

You need:
Whole grain + protein + leafy green and/or herbs + additional chopped veg + acid + crispy garnish.

The sky is really the limit. I also do meatless 5-6 nights/week and we always have grain bowls once a week. I have *endless* combos.

[Anonymous]

when i make a bowl it usually has some kind of dressing.

i made a recipe recently with pan fried halloumi. maybe that instead of the pepper jack.

also seems like it needs something not mushy.

[Anonymous]

Do you like mushrooms? I agree that you need something acidic, salsa or olives would work, in addition to the suggestions above.

[Anonymous]

I love the dressing in this recipe for taco bowls:
https://www.thekitchn.com/recipe-vegetarian-kale-taco-salad-239690

I also just made this to add to our usual taco bowls and it was super good:
https://thefirstmess.com/2022/10/26/crispy-baked-tofu-bits/

I usually have some sort of greens too (baby spinach, lettuce, or kale)

[Anonymous]

Sprinkle of sliced scallions on top

[Anonymous]

Pickled red onions and/or jalapeños.

[Anonymous]

Thanks PPs! I forgot to mention that I did do a cilantro lime dressing on it, but we were low so maybe we need more of it -- there may not have been enough acid and maybe I needed to just do a squeeze of lime on top of it.

I like the ideas of refried beans and pickled onions, will try those next time. Also looking for a good crispy roasted chickpea recipe as those sound delicious. I think the specific thing I'm missing is that little burst of flavor when you'd get a piece of the seasoned chicken. The balance of flavors didn't necessarily feel off (plenty of seasoning, good variety) but the concentration did. I'll keep experimenting. Thanks again and keep the ideas coming!

[Anonymous]

Maybe use taco or fajita seasoning. You may want to use plain rice so the seasoning doesn’t compete.

Maybe sometimes replace grape tomatoes and grilled peppers and onions with salsa, or switch guac for avocado, queso for cheese and sour cream.

Black olives are good with tex-mex. Jalapeños?

[Anonymous]

Anonymous wrote:I mean do you think cumin is just some catch all seasoning that magically imparts 50 different flavors? There are a ton of things you should be adding to make this taste good- as others mentioned, an acid, probably some heat in the form of some chili pepper, green onions on top, various other spices depending on what kind of regional cooking youre doing. This currently sounds so bland... ugh feel bad for your fam

Can you not read? Garlic, onion, salt, pepper, cumin, plus cilantro, lime, and jalapeno in the dressing, plus hot sauce. This sounds bland to you?

[Anonymous]

Anonymous wrote:Thanks PPs! I forgot to mention that I did do a cilantro lime dressing on it, but we were low so maybe we need more of it -- there may not have been enough acid and maybe I needed to just do a squeeze of lime on top of it.

I like the ideas of refried beans and pickled onions, will try those next time. Also looking for a good crispy roasted chickpea recipe as those sound delicious. I think the specific thing I'm missing is that little burst of flavor when you'd get a piece of the seasoned chicken. The balance of flavors didn't necessarily feel off (plenty of seasoning, good variety) but the concentration did. I'll keep experimenting. Thanks again and keep the ideas coming!

My crispy chickpea recipe:

2 cans chickpeas (or cooked chickpeas - more work, but they come out better)
olive oil
salt
garlic powder
whatever spices you want - I use cumin, smoked paprika for standard meals, but you can use Indian spices, herbs, etc.

Drain chickpeas and then them onto a clean tea towel or a few paper towels to dry. Do not skip the drying step - they will not get crispy. Remove any loose skins, but don't worry too much about this.
Place dried chickpeas on a sheet pan (you can use parchment or foil for easier clean up if you want).
Drizzle generously with olive oil, then season generously with salt, garlic powder, any other herbs and spices you want. Shake pan to coat chickpeas.
Roast at 400 degrees until crispy, shaking once in the middle - about 30 minutes total.

Store in a closed container at room temperature.