How To: Make a Delish Homemade Yumm Bowl

If you know me, you probably know that I have an extreme love for Cafe Yumm Bowls. I could eat Yumm Bowls all the time and not get tired.

There’s never a time when there’s not a liter bottle of Yumm Sauce in our household fridge ready for consumption. In my recent trip down to Eugene to visit the fam, we obviously had to stock up with a couple liters of their sauce. Why so much? It’s just so delicious, versatile, and always transforms a normal meal into an amazing one. While we don’t go through the sauce that quickly, the familiar and tasty condiment is always readily available.

Last night for Meatless Monday we decided to go with the trusty Yumm Bowl. Then a lightbulb popped in my head. I should document the process by which I make my version of the Yumm Bowl and show you how easy it is.

The ingredient base is super simple and healthy. I urge you to try making your own. You can either get Yumm Sauce in Oregon or, if you live in Washington, Yumm Sauce can be found at various Whole Foods and Uwajimaya. Just check out this locator here.

For those of you who are new to Yumm Bowls, here’s a rundown of what the base of a Yumm Bowl involves:

  • Rice: either jasmine rice or brown rice — my favorite is Lundberg brown rice, or even quinoa.
  • Yumm Sauce: a serving is a tablespoon and goes a long way. Yumm Bowls from the restaurant tend to be a little more on the sauce… equally tasty.
  • Beans: I tend to omit beans unless I have some in the pantry, but you could go with red beans, black beans, pinto beans, etc.
  • Fruits: Chopped tomatoes and sliced avocados are my absolute favorite. Sometimes I leave out the tomato if I don’t have one available.
  • Toppings/Garnishes: Sour cream is what Cafe Yumm uses (lately I’ve been using Greek yogurt instead), shredded cheddar cheese, chunky salsa, chopped olives (I usually omit olives in my homemade version), Tapatio or Sriracha hot sauce, cilantro (optional).
  • Here’s a visual rundown to Sarah’s Homemade Yumm Bowl. Refer to Cafe Yumm’s menu if you’re looking for the exact toppings on each type
    Ingredients:

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    The Zojirushi rice cooker, by the way, is the ultimate. It makes amazing super fluffy brown rice, plays Twinkle Twinkle Little Star, and even has settings for sushi rice and porridge (oatmeal).

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    See how fluffy it is?

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    Step 1: Scoop rice into bowl. Serving size is 3/4 cup and I usually stick to this. Somehow the rice looks like a heart.

    20120828-223204.jpg

    Step 2: Top the rice with a serving of Yumm Sauce — one tablespoon.

    20120828-223258.jpg

    Step 3: Top the rice with a dollop of either sour cream or Greek yogurt.

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    Step 4: Top with sliced avocado and beans/tomatoes/olives (if available).

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    Tip: When you have extra avocado that needs to be refrigerated, make sure to leave the pit in the avocado to keep it fresh and slow down the browning.

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    Step 5: Top with optional garnishes, such as chopped olives, shredded cheese, salsa, Tapatio or Sriracha, etc.

    20120828-223743.jpg

    Tada!! That’s really all there is to making your own Yumm Bowl at home. Super easy, healthy, and incredibly delicious.

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    After a sweaty workout at the gym tonight I was not feeling spending a lot of time making dinner, so I whipped up a super easy meal of re-heated brown rice and some additional ingredients such as cubed sweet potato and a serving of broccoli florets.

    20120828-224118.jpg

    It’s as simple as the instructions above. I hope I’ve shown you the way to making your very own Yumm Bowl! Now go ahead and try it out. Let me know how it goes in the comments.

    Next up I will give you a recap of my 20-mile long run from Sunday!

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4 thoughts on “How To: Make a Delish Homemade Yumm Bowl

  1. Pingback: Race Recap: Portland Marathon 2012 | sarahthefitfoodie

  2. Pingback: Recipe Roundup Wednesday: Leading Up to Chicago Marathon | sarahthefitfoodie

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