Vegetable Rice Bowl (and Cake!)

The Chef: Colleen

The Menu: Rice bowl with pea shoots, cherry tomatoes, avocado, red onion, and yellow pepper—all over warm brown rice and tossed with olive oil, balsamic vinegar, and sea salt

The Dish: It's the Tuesday after a three-day weekend, and it's time to start eating healthy! It seems like there have been far too many opportunities to eat out lately, so a nice, healthy rice bowl was just what I needed. This is one of my all-time favorite dishes, and I have it at least three times a week (for either lunch or dinner). And given how gorgeous it was today on the VegNews deck, it was the perfect meal to enjoy outside with my colleagues. Since tomorrow is Assistant Editor Anna Peraino's birthday, we toasted her today with a homemade chocolate-peanut butter cake (inspired by our friends at Vegan Treats). Happy Birthday, Anna!

Anna's chocolate-peanut butter-bomb cake, which we quickly devoured.

A closer look at the three-layer, peanut butter frosting-filled cake.