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Raw Chili Bowl

Ingredients

Dehydrate Ingredients

  • 1 cup diced king mushroom
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1 small finely chopped red bell pepper
  • 1 small finely chopped yellow bell pepper
  • 1 cup diced carrot
  • 1/2 cup almond (soaked overnight)
  • 1/2 cup cashews (soaked overnight)

Chili Sauce

  • 3 tbsp cold pressed olive oil
  • 1 cup sundried tomato (soaked at least 4 hours)
  • 2 chopped fresh tomato
  • 1 inch fresh ginger
  • 3 garlic cloves
  • 2-3 pitted dates
  • 2 tbsp tamari
  • 1 tbsp fresh oregano or rosemary
  • 2 fresh thai chili
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/4 cup water (add a little at a time, sauce should be thick)

Fresh Salsa

  • 2 chopped fresh tomato
  • 1 cup sliced grape tomato
  • 1/2 diced yellow bell pepper
  • handful chopped fresh cilantro
  • 2-3 minced garlic cloves
  • 1/4 cup diced red onion
  • 1/2 a lemons juice
  • pinch sea salt (to taste)
  • cold pressed olive oil (your preference)
  • 1 minced thai chili (optional for spice)

For the Bowl

  • lettuce
  • avocado
  • sliced purple cabbage
  • vegan sour cream
  • cilantro

Instructions

  • Dice and chop all the vegetables for dehydrating, chop nuts in a food processor (not too fine, you want it chunky (see video)). Spread all on a dehydrating tray and dehydrate for 30 mintues.
  • Combine all ingredients for Chili Sauce in a blender, blend on high until smooth. It should be thick and not runny. (see video)
  • In a large bowl, mix the dehydrated vegetable/nuts with the chili sauce. Combine well and add salt to taste. NOTE: this mixture will taste better if it sits for at least 6 hours.
  • Combine all ingredients for salsa.
  • To assemble the bowl, place lettuce, then add raw chili mix, avocado, salsa, purple cabbage and vegan sour cream. Garnish with fresh cilantro if you like.
  • Enjoy!