January 17, 2014

yumm! bowl

Yumm Bowl l TWELFTH AVENUE

When I tell someone I’m making a Yumm! bowl for lunch or dinner, and they don’t know what it is, I instantly feel bad for them. And honestly, it happens more often than I would like it to. Everybody, look into it, Yumm! bowls. I know I’m an exception, because there were 5 Cafe Yumm! locations in Eugene, where I went to school for 4 years, but it has since expanded to Portland, Bend, Beaverton and Seattle.

Started by a woman who was merely trying to combine healthy, delicious ingredients to persuade her 2-year-old daughter into eating her vegetables and grains, has grown to be one of Inc. 500 Fastest-Growing Companies in the U.S. I should probably mention that it is egg-free, dairy-free, wheat-free, gluten-free, sugar-free and low sodium. Aw, Eugene.

Yumm! Bowl l TWELFTH AVENUE

I typically make a modified version of the Original Yumm! Bowl with brown rice or quinoa, black or pinto beans layered with Original Yumm! sauce, topped with salsa, cheddar cheese, diced tomato, fresh avocado slices, sour cream, cilantro and chopped jalapeno. Super easy to make at home, on the fly or pack ingredients for a last minute lunch at the office.

Original Yumm! Bowl
4 servings

INGREDIENTS
1 cup brown rice or quinoa
1 15 oz. can of black or pinto beans
Yumm! Sauce

Toppings:
Fresh salsa
Diced tomato
Avocado
Cheddar cheese
Sour cream
Cilantro
Jalapeno

PREPARATION

Cook brown rice according to directions on the packaging. Preheat black beans and layer with Yumm! Sauce. Top with as little or as much toppings as you prefer (I load on the jalapeno, cilantro and avocado).