Surat, Gujarat
6 hours ago
Free shipping on all orders!

Vegan Bowl



15 minutes



1 hour 15 minutes



1 cup jasmine rice, rinsed and drained
1 cup water
½ tsp rice vinegar
½ tsp sesame oil
Pink Himalayan salt to taste
2 avocados
1 sweet potato, washed & dried
2 green onions, chopped
4 small multi-colored carrots, chopped
4 T Anthony’s Goods Un-hulled Sesame Seeds


Preheat the oven to 425 degrees.
Slice 3 slits into the top of the sweet potato and then wrap the potato in foil.
Place the potato on a baking sheet and place in the oven to cook for an hour or until softened.
Meanwhile, add the rice, water, rice vinegar, sesame oil, & pink Himalayan salt to an instapot.
Stir the rice mixture and place the instapot lid on top (with the valve in non-vent position).
Place the instapot on the rice setting.
Allow the rice to vent naturally after cycle has completed.
After the rice and sweet potatoes are cooked, it is time to put together your bowl.
Add the rice & sweet potato to a large bowl.
Next slice the avocados in half and scoop out the seed.
Place one avocado in each bowl.
Next, top the bowl with sliced carrots, green onions, and sesame seeds.
Serve & enjoy!



Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more