Well, it’s been a while hasn’t it? Sorry, I’ve been a little busy having a baby during a pandemic. We had Hayden on February 8th, then everything seemed to fall apart. Luckily, we quarantined at the beach with my parents and it was a God send. Things are much better now and I’m loving being my sweet girl’s mama! It keeps me busy and fills my days, but I’ve still been cooking and sticking to my vegan lifestyle. Now that she’s getting into a great sleep schedule I want to try and keep blogging when I can! It’s frustrating that Instagram changed the algorithm so not as many people are seeing my posts, so it feels like you’re not making as much of an impact, but if even one person takes in interest in a plant based life style or tries and likes one of my recipes, then I’m accomplishing what I want to do. I finally used my camera to take pictures of my dinner tonight so I thought I would share what I made.
I wanted to make gyros, and I’m trying to use more whole foods and less processed (the baby weight isn’t coming off as easily as I believed it would.” I want to eat cleaner and see if that makes a difference. Instead of making gyros with pita, I made gyro bowls filled with all the goodies found in a gyro but in a plant based bowl. It was filling and flavorful, and we didn’t miss the pita. The potatoes and cauliflower are my new favorite side, they’re delish. I hope you try it!
Portobello Gyro Bowls
2 portobellos, destemmed, cleaned, and sliced thin
sprinkle of smoked paprika, vegan chick’n seasoning, low sodium soy sauce, garlic powder
3 c mixed greens, cleaned
1 c cherry tomatoes, chopped
2 Persian cucumbers, halved and sliced
1/2 avocado, sliced
5 mini golden potatoes, chopped in big chunks
1 head of cauliflower, chopped
1/2 tsp oregano
dash of paprika
juice of one lemon
1/2 tsp garlic powder
salt and pepper to taste
3 tbsp of hummus
Preheat oven to 425* and chop the potatoes and cauliflower. Place on a nonstick pan and spray with olive oil spray. Season with oregano, garlic powder, lemon juice, paprika, salt and pepper, then bake for 30-35 minutes until crispy.
In the meantime, add the sliced portobellos to a skillet and add the spices and soy sauce listed right below the ingredient. Cook over medium heat and flip until water is released and evaporated.
In a bowl, add the mixed greens to half of the bowl and top with the cucumber, tomato, avocado, and mushrooms, then the potatoes and cauliflower on the other side of the bowl. Add a dollop of hummus on top and enjoy!