This post-workout cheesy vegan bowl is perfect recovery fuel for an endurance athlete. A protein bowl topped with a creamy vegan cheese sauce is a high-quality meal. Vegan cheese made from potatoes is a great way to replenish potassium levels and carbohydrates after a workout. By posting this recipe, I am entering a recipe contest sponsored by Potatoes USA. I am eligible to win prizes associated with the contest. I was not compensated for my time.
All the recipes on this blog are athlete focused with performance in mind. These are the meals I use to fuel my marathon and ultra marathon training. So when PotatoesUSA announced a recipe contest for performance meals, I knew I had to enter. What healthy, post-workout meal could I create? That’s how this post-workout cheesy vegan bowl came to be!
The base is a hearty bowl of black beans, quinoa, kale, corn and avocado. All quality sources of protein, carbohydrates and fat. But, admittedly, a bit boring. That’s where the star of the meal comes in. Creamy vegan cheese sauce. Where are the potatoes, you ask? In the sauce! Yes that’s right, a healthy vegan cheese sauce made from potatoes. Crazy, right?
As you know from my potato waffle recipe, these breakfast cookies, and these hummus veggie fritters, I love to sneak potatoes into my meals. Why potatoes? Potatoes provide the carbohydrate, potassium and energy you need to perform at your best. A medium potato with the skin provides just 110 calories, no fat, no sodium and no cholesterol, 30 percent of your daily value of vitamin C and more potassium than a medium banana.
With as much — if not more — of several essential vitamins and minerals found in spaghetti, brown rice or whole wheat bread, potatoes are a smart addition to your other favorite performance foods (compared on a per-serving basis). Some of my favorite performance foods include black beans, quinoa and kale. Mixing potato cheese sauce into those nutritious ingredients turns a plain bowl into a masterpiece. One of the best post-workout meals you can eat!
This vegan performance bowl is simple. Whole, clean ingredients, topped with a healthy cheese sauce. Using a vegan cheese sauce is healthier than a traditional dairy-based cheese sauce because it doesn’t add extra inflammation to your body like dairy does. That means your body can focus solely on recovering from the exercise-induced inflammation. This leads to faster recovery and the ability to train more the next time.
To make the bowl, add one cup of steamed kale, 1/2 cup of cooked quinoa, 1/2 cup of black beans, 1/4 cup of roasted corn, and 1/4 of an avocado to a bowl. Drizzle with 1/3 cup of the vegan potato cheese sauce. It’s extremely simple but an effective athletic performance meal. The per serving (one bowl) nutrition from MyFitnessPal is as follows. Calories 475; Fat: 11 g; Cholesterol: 0 mg; Sodium: 240 mg; Carbohydrates: 71 g; Fiber: 20 g.; Potassium: 1,088 mg; Protein: 24 g; Vitamin C: 415 mg;
Have you ever made a “cheese” using potatoes? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see how you enjoy your post-workout cheesy vegan bowl!
Buen provecho,
Becca
| Prep Time | 15 minutes |
| Servings |
bowl
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- 1 medium Russet potato
- 2 large carrots
- 1/3 c nutritional yeast
- 3 tbsp lemon juice
- 1 tbsp miso paste *chickpea or white miso work best
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 c steamed kale
- 1/2 c cooked quinoa
- 1/2 c canned black beans
- 1/4 c fire roasted corn *regular cooked corn works as well
- 1/4 ripe avocado *diced
- 1/3 c vegan cheese sauce
Ingredients
To make the Vegan Cheese
To make the Performance Bowl
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- Bring a 3 cups of water to boil. Peel and rough chop the potato and carrots. Boil the potato and carrots until soft. Remove from heat and reserve 1/4 c of the potato-carrot liquid.
- Transfer the boiled potato and carrots to a food processor. Add the nutritional yeast, lemon juice, miso paste, garlic powder and onion powder. Process on high to combine. With the food processor running, drizzle in 1/4 c of the potato-carrot water in order to thin the sauce.
- In one serving bowl, add the steamed kale, cooked quinoa, canned black beans, fire roasted corn (or plain cooked corn) and avocado to a bowl. Drizzle with 1/3 c of the vegan cheese sauce. Enjoy!
The sauce is vibrant and colorful!