Recipes > The Wholesome Bowl

Wholesome Bowl


This delicious bowl is all about the spicy curry sauce, which pairs perfectly with the brown rice, black beans, salsas, black olives and fresh cilantro. This oil-free and healthy bowl is our take on the "Whole Bowl" in Portland Oregon.
  • Serves: 6 to 8
  • Active Time: 30 mins
  • Total Time: 1 hr
  • Views: 24,611
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Black Beans

Preparing the Black Beans
  • Basic Black Beans, approx 1/4 cup per person


*Note: The amount of Black Beans needed will depend on how many people you are serving and how much you add to each bowl. Estimate about 1/4 to a 1/3 of a cup, per person.

When making the black beans, follow this Basic Black Beans recipe, and then at the end, once the beans are fully cooked, drain the beans — reserving all of the cooking liquid.

At this point, mash about a cup of the beans, using a potato masher. Next, add mashed beans, back to the pot with the whole beans and then add just enough cooking liquid to form a thick paste or sauce-like consistency. Save the any remaining liquid, in case you need it later. Next, place the beans back onto the stove and let cook for another 10 to 15 minutes.

While this last step is not necessary, it does add nice texture to the beans.

The beans can be made in advance and stored in the refrigerator. To serve the beans, simply reheat over low heat, until heated through. If needed, add some additional cooking liquid.

Step 2: Preparing the Sauce

Preparing the Sauce
  • Spicy Curry Sauce, approx 1/4 cup per person*


*Note: Once again, the amount of Spicy Curry Sauce needed will depend on how many people you are serving and how much you add to each bowl. Estimate about 1/4 to a 1/3 of a cup, per person.

The sauce can be made in advance and stored in the refrigerator. To serve the sauce, bring to room temperature before serving. That being said, the sauce can be served either warm or cold.

Step 3: Assembling & Serving the Bowl

Assembling & Serving the Bowl
  • salsa, approx. 1/4 cup per bowl
  • Salsa Verde, approx. 1/4 cup per bowl
  • Cashew Sour Cream, approx 2 tbsp, per person
  • sliced black olives, approx. 2 tbsp per person
  • freshly chopped cilantro, approx 2 tbsp per person
  • cooked Brown Rice, approx. 3/4 to 1 cup per person*
  • avocado, approx 1/2 per person


Ultimately, these delicious bowls can be topped with any number of your favorite toppings. This combinations of these ingredients, just happens to go particularly well together.

For the Brown Rice, rather then using water, cook the rice using a flavorful stock, for added flavor.

*Note: For the Salsa Verde, follow the recipe, but omit the last step of adding the avocado.

To assemble the bowls, spoon approximately 1 cup of rice onto the bottom of each bowl. Next add a scoop of black beans onto the side of the rice. Then pour a spoonful or two of the spicy curry sauce, just over part of the rice and beans. It’s nice to have each component still visible below.

Next, garnish each bowl with a spoonful of each salsa. Note: You could use only one salsa for this recipe; however, we really liked having both salsas. If however we had to pick just one, we would say to use the Salsa Verde.

Next, slice the avocado lengthwise and then scoop it out of the skin. Place a few slices onto the side of each bowl.

Lastly, top each bowl with a good dollop of Cashew Sour Cream, some of the black olives and good helping of fresh cilantro.

Serve immediately with a nice salad and some whole-grain tortilla chips, if desired.

Chef's Notes

This recipe is our take on the famous “Whole Bowl” from Portland Oregon.


  • Beth B
    Beth B
    Love, love, love these bowls (live in Portland :)) Question, I like making the beans from scratch, but if I didn't remember to soak overnight, how about gently warming some organic, low salt black beans as a backup? Would you recommend modifying the black bean recipe or just warming the black beans as is? Thanks, Beth
  • Kirk B
    Kirk B
    Hi Beth and thanks for your question! I love Portland - my two oldest daughters live there. I am a U of O Grad! Go Ducks! So no worries with substituting the low salt black beans for the scratch ones - I would just recommend rinsing them really well - maybe under running water to really rinse well. You should be just fine! Thanks again for learning with Rouxbe! Chef Kirk

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