This Copycat Café Gratitude I Am Loving recipe is the perfect cozy vegan meal. Filled with wild rice, fluffy quinoa, roasted sweet potatoes, brussel sprouts, sauerkraut, avocado mash, and drizzled with a sweet tahini dressing. It’s a vegan wild rice bowl recipe that includes all the ingredients that you could ever desire & more.

Copycat Café Gratitude I Am Loving recipe in a bowl. Filled with wild rice, fluffy quinoa, roasted sweet potatoes, brussel sprouts, sauerkraut, avocado mash, and drizzled with a sweet tahini dressing. Sitting on a cutting board with a fork in it.

In case you missed it, this is actually my second copycat Café Gratitude recipe on the blog. The small, yet delicious organic plant-based chain truly puts love in all that they do, and I thought it was time to recreate the I Am Loving off their menu.

While I have made a few adjustments and put my own twist on it. In the traditional recipe, they include forbidden black rice. However, I swapped for wild rice, which is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. Nevertheless, the end result is still incredible.

I know that you will love this vegan wild rice bowl recipe at first bite. See what I did there?!

Why You’ll Love This Vegan Wild Rice Bowl Recipe

Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This Copycat Café Gratitude I Am Loving recipe has it all.
The Perfect Meal: This vegan wild rice bowl recipe is full of nourishment fueling you up!
Organic Cafe Worthy: This Copycat Café Gratitude I Am Loving recipe is just as tasty to the well known health food cafe.
Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Vegan wild rice bowl recipe. Filled with wild rice, fluffy quinoa, roasted sweet potatoes, brussel sprouts, sauerkraut, avocado mash, and drizzled with a sweet tahini dressing. Sitting on a cutting board with a fork in it.

Ingredients

Organic Wild Rice: One of the main ingredients in this recipe. To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.
Organic White Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli!
Organic Sauerkraut: Red Beet & Cabbage if we’re being specific. It adds the perfect earthy, yet sweet flavor that takes this vegan black rice bowl recipe to the next level. My favorite brand is Wildbrine!
Organic Avocado Mash: Be sure to use a ripe avocado, to transpire the creamiest result.
Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this bowl perfectly. Don’t leave it out!

How To Make

Wild Rice. Prepare wild rice as package instructions.
Quinoa. Prepare quinoa as package instructions.
Roasted Vegetables. Preheat the oven to 400 degrees F. Add the chopped sweet potatoes to a sheet pan. Drizzle with avocado oil, seasonings, and toss to combine. On a separate baking sheet, add the brussel sprouts, avocado oil, sea salt and black pepper. Toss to combine. Bake both for 20 – 25 minutes, flipping halfway.
Avocado Mash. Begin by mashing the avocado. Then mix in the remaining ingredients.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the wild rice, quinoa, roasted veggies, and sauerkraut between bowls. Top with a dollop of avocado mash, a drizzle of the dressing, a sprinkle of sesame seeds, and a handful of fresh cilantro. Enjoy!

Tips for Making this I Am Loving Recipe Perfectly

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.
Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.
Organic Sweet Potato: I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Coconut Yogurt: For the avocado mash we are adding a couple of tablespoons of coconut yogurt. Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever.
Organic Greens: Add a handful of your favorite greens to amplify the nutrition!
Organic Vegetables: Feel free to add in even more veggies! I think carrots, cauliflower, and or broccoli would pair deliciously!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer the ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables, cooked wild rice, and cooked quinoa, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the toppings.

Copycat Café Gratitude recipe. A bowl filled with wild rice, fluffy quinoa, roasted sweet potatoes, brussel sprouts, sauerkraut, avocado mash, and drizzled with a sweet tahini dressing. Sitting on a cutting board with a fork in it.

More Vegan Recipes You’ll Love

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Copycat Café Gratitude I Am Loving

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 3 – 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

WILD RICE

½ cup dry wild rice

QUINOA

½ cup dry quinoa

SWEET POTATOES

1 large sweet potato, diced
2 tsp avocado oil
½ tsp dried rosemary
Sea salt & black pepper, to taste

BRUSSEL SPROUTS

2 cups brussel sprouts, chopped
1 tsp avocado oil
Sea salt & black pepper, to taste

AVOCADO MASH

1 ripe avocado
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp olive oil
2 tbsp coconut yogurt
Sea salt & black pepper, to taste

SWEET TAHINI DRESSING

¼ cup tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
2 tbsp filtered water

BOWLS

¼ cup sauerkraut
Sesame seeds
Fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Wild Rice. Prepare wild rice as package instructions.
Quinoa. Prepare quinoa as package instructions.
Roasted Vegetables. Preheat the oven to 400 degrees F. Add the chopped sweet potatoes to a sheet pan. Drizzle with avocado oil, seasonings, and toss to combine. On a separate baking sheet, add the brussel sprouts, avocado oil, sea salt and black pepper. Toss to combine. Bake both for 20 – 25 minutes, flipping halfway.
Avocado Mash. Begin by mashing the avocado. Then mix in the remaining ingredients.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the wild rice, quinoa, roasted veggies, and sauerkraut between bowls. Top with a dollop of avocado mash, a drizzle of the dressing, a sprinkle of sesame seeds, and a handful of fresh cilantro. Enjoy!

Notes

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.

Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.

Organic Sweet Potato: I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.

Organic Coconut Yogurt: For the avocado mash we are adding a couple of tablespoons of coconut yogurt. Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever.

Organic Greens: Add a handful of your favorite greens to amplify the nutrition!

Organic Vegetables: Feel free to add in even more veggies! I think carrots, cauliflower, and or broccoli would pair deliciously!

Storing & Reheating: Transfer the ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables, cooked wild rice, and cooked quinoa, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the toppings.