Cook With Us #13-- Vegan BBQ Veggie Bowl with Kohlrabi, Beet & Fennel Slaw

Hey there folks!  I have been watching the @cookwithus weekly contest since it first started a few months back, but this will be my first time joining in!  This week's theme is vegan, so of course I had to jump in for week 13.  Thanks to the team--@chefsteve, @pandamama, & @offoodandart --for helping continue to grow the cooking community here on Steemit.  Check out the current week's post if you want to join this week, too: https://steemit.com/cookwithus/@cookwithus/cook-with-us-13-post-your-entry-here

My entry for the contest uses the strawberry BBQ sauce I made from our fresh-picked strawberries that I shared with you all a week or so ago.  It was delicious enough that I had to make it again while the season is still going here in Georgia!  I upped the ante by not only cooking some jackfruit and beans in the sauce, but made it a full-on packed bowl of BBQ veggies this time around.

Since I have gotten back into going to the farmers market on Saturday mornings, there are times where I buy a few items without a clue what dish I am going to make them into.  This past week I couldn't pass up the kohlrabi again (might be my new favorite vegetable), and the zucchini, bell peppers, and fennel were calling to me, too.

When you get a fresh bulb of fennel like this don't forget about using the fronds!  They look a little like dill, but add a nice bit of extra anise flavor to the dish you are preparing.  Plus, you paid for the whole thing, why waste any of it? ;)

Once I got everything home, I decided how I was going to put it all together for a nice bowl of goodness this week.  It may seem a bit complicated, but it's really quite simple in the actual process (no fancy chef moves here).  Especially if you already have the sauce ready like I did.  I made the slaw first to let all of the ingredients meld flavors, then while it was getting happy in the refrigerator I worked on the cooked components.

I love a good mix of cooked and raw foods.  The cooked veggies soaked up all of the slightly sweet and spicy BBQ sauce, then the slaw cools everything down and adds a light, fresh crunch to break up the softer texture.  The black rice grounds the meal and adds some extra fiber and complex carbohydrates to balance out the nutritional profile and make it hearty enough to keep this plant-based athlete happy.  Here's my proof photo with my bowl of leftovers for lunch today...

Kohlrabi, Beet & Fennel Slaw

• 3 small beets, trimmed & cleaned (no need to peel if organic)
• 2 small kohlrabi bulbs, trimmed & peeled
• 1 head of fennel, trimmed--leafy fronds chopped & set aside
• 1 small lime, juice & zest
• 2 tablespoons raspberry white balsamic vinegar (can sub another light vinegar or use more lime juice)
• fresh mint

Shred your beets, kohlrabi, and fennel using a box grater or make it a whole lot easier by using the shredding feature of a food processor.  Place in a large bowl and mix with your lime and vinegar.  Put in the refrigerator to let sit for a few hours to let the citrus and vinegar really soak into the veggies and impart their flavor to the whole bowl.  Mix in the fennel fronds and a handful of chopped fresh mint just before serving.

BBQ Veggie Bowl

• 1 1/2 cups BBQ sauce (1 batch of my strawberry sauce recipe)
• 1 small onion, peeled & chopped
• 2 small green bell peppers, seeded & chopped
• 2 medium zucchini squash, chopped
• 1 (20-ounce) can young jackfruit, rinsed & chopped
• 1 cup cooked beans like cannelini, chickpeas or black beans
• 1 cup rice, quinoa, or other favorite grain (I used black rice this time around)
• leafy greens to serve (yes, I know I put everything over greens, haha!)
• slaw (from above)

Cook your grain of choice according to package directions.  Set aside once done.  While your grains are cooking, prepare your vegetables.

Warm up a large skillet on the stove top over medium heat.  Add in your chopped onion and peppers.  Cook for about 7-8 minutes, stirring occasionally, until the veggies start to soften.  Next mix in your zucchini and continue cooking for another 10 minutes.  Add a bit of water as needed to keep the vegetables from sticking.

Once the zucchini is almost cooked through, add your chopped jackfruit, beans and BBQ sauce.  Reduce heat to low and simmer for 10 minutes, or until all of the vegetables are done to your liking and the sauce has started to thicken.  Taste and adjust seasonings, adding a bit extra heat or a pinch of salt as needed.

Remove the vegetables from heat and assemble your bowls.  Place a handful of leafy greens first, then top with a scoop or two each of the rice, slaw, and veggies depending upon how big your appetite is!

The nice thing about having your components separate is that you can adjust the proportions of each depending upon your favorite or how hearty of a serving you want. ;)  The slaw would make a great dish to bring to a summer party, as a topper for your favorite veggie burger or in some tacos like @carolynstahl's yummy entry to this week's contest!  I definitely would not mind a piece of @birdsinparadise's cake to finish out my meal, either.

I think I covered all the bases of the contest, and made a few of you hungry in the process!  If you haven't checked out the awesome vegan foodies of Steemit before, now is a great chance to see all of the delicious plant-based dishes we whip up.  Even if you aren't vegan yourself, everyone can benefit from adding some extra green things to your plate. ;)