Vegan Leftover Rice Bowls:

This is pretty much just a combination of ingredients that I had leftover from making tacos and fajitas the other night, but it's delicious all the same. Feel free to experiment with leftover veggies, beans, or rice that you may have in the fridge as well.

I have intended to post more often, but I've been experiencing technical troubles.  Every time I want to upload pictures to Blogger, I have to restart my computer. It's been a pain, especially considering the fact that, as of late, there are generally 10 Word documents and 12 Firefox tabs open on my computer, all of which are usually things that I'm actually working on at the moment. Oh well. Life goes on. :)

Another reason is that I've been enjoying leftovers a lot more. They're so convenient. I threw this together for lunch, and I loved every bite. Hope you like it as well.

Ingredients:

2 cups cooked rice

1 green bell pepper, sliced

1  yellow bell pepper, sliced

1 red bell pepper, sliced

1 white or red onion, sliced

1 portobello mushroom cap, sliced

1 can chickpeas, drained and rinsed

1/2 cup salsa  

3 cloves garlic, minced

1 tbsp. olive oil (divided + more if necessary)

2 tsp. lemon juice

1/2 tsp. smoked paprika

A few dashes of Kosher salt

A few dashes of cayenne pepper

Sriracha (optional, to taste)
A few slices of avocado

Serves 6.

Total Cook Time: About 25 minutes. 

Instructions:

1. While your cooked rice is still in the pot, add 1/2 tbsp. of the olive oil, a dash or two of salt, paprika, and cayenne pepper. Mix well. Stir in the 1/2 cup of salsa and cook on medium heat for 3 minutes, stirring to coat.

2. Next, add the remaining 1/2 tbsp. of the olive oil, to a large skillet. Stir in the peppers, onion, and garlic. Season with another dash of salt, paprika, cayenne, and lemon juice. Cook on medium-high heat until the veggies start to get tender, about 7 minutes.

3. Stir in the mushrooms and add any extra seasonings to taste. Continue cooking on medium-high heat until the veggies are cooked through and a little charred, about another 3 minutes.

4. Serve the rice in bowls topped with the cooked vegetables,chickpeas, and avocado. Drizzle the sriracha over top.

Enjoy :)

20 Ways to Eat Sriracha:

Sriracha: a beautiful combination of sun-dried chili peppers, garlic, vinegar, and touches of salt and sugar. Its spicy yet versatile flavor just may be the finishing touch that you need. Given that it's so versatile, sriracha goes well with just about any dish without overpowering it. I've just started using this sauce, and I can't get enough. I love it. In fact, everyone seems to be going crazy over it lately. Even Lay's Potato Chips have jumped on the bandwagon. Don't worry if you're a little late to the party...I've compiled a list of 20 Ways to Eat Sriracha. It's delicious. Here it is:

20 WAYS TO EAT SRIRACHA:

1. On pizza - use as much as you want. :)

2. In burritos or tacos - just a drop of sriracha goes a long way with flavor, but feel free to load it up anyways.

3. On potato chips - Lay's does it.

4. On tortilla chips - mix 1/2 to 1 tablespoon of sriracha with 1 cup of salsa for an added kick.

5. As a salad dressing - mix 1 teaspoon sriracha with 1/4 cup of red wine vinegar, 2 teaspoons of olive oil, and a touch of salt for a yummy dressing.

Substitute it for the hot sauce in this recipe.

6. On cauliflower or tempeh wings - sriracha = a great wing sauce.

7. In bloody marys - I always love a spicy bloody mary.

8. On fries  or in hash browns - because sometimes ketchup and hot sauce get boring.

9. In a sandwich.

10. On sushi - swirl it on your sushi with wasabi, and you'll have all different kinds of heat going on.

11. In pasta sauce - add a few drops of sriracha to tomato sauce or vegan alfredo to give it a surprising yet delicious flavor.

12. In desserts - a dab or two of sriracha would go a long way in dark chocolate brownies or cupcakes. (Recipe to follow).