Vegan Veggie Grain Bowl

May 3, 2021Brianna

Oh hey look, I have another vegan recipe for you! This vegan veggie grain bowl will satisfy your hunger likely leaving you without wanting for dairy or meat. It’s really full of flavor combinations and textures that will make you forget it’s vegan.

If you’re looking for another delicious grain bowl, try this salmon grain bowl!

Vegan Veggie Grain Bowl

Print Recipe

Sweet potato, peppers, chick peas, grains, greens, and a delicious and healthy dressing.

Ingredients

Scale

Dressing-

6 tablespoons olive oil

1/3 cup lemon juice (about 2 lemons)

3 tablespoons Dijon mustard

3 tablespoons tahini

1 tablespoon Worcestershire sauce

1 clove garlic, minced

3 tablespoon nutritional yeast

1 tablespoon pure maple syrup

1 tablespoon hemp hearts

3 tablespoons fresh parsley, chopped.

Roasted veggies and chick peas-

1 large sweet potato cut into ½-inch cubes

1 large red onion, sliced

1–2 bell peppers, whatever color

1 (14 oz) can chickpeas, drained

4 tablespoons olive oil

1 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons smoked paprika

Salad-

Shredded kale, 1 large head

spinach, arugula, other favorite greens

1/4 cup fresh chopped parsley

2 avocados, sliced

2 cups cooked quinoa

Instructions

Dressing-

In a blender combine together all the ingredients except the parsley. Blend till smooth. Add the parsley and pulse till its chopped small, but not so small that you can’t see it anymore. Put in fridge till ready to serve.

Roasted veggies and chick peas-

Preheat the oven to 450 F and line a rimmed baking sheet with foil.

In a large bowl combine the sweet potatoes, red onion, peppers, and chick peas. Drizzle the olive oil and toss. Sprinkle the chili powder, salt, pepper, and smoked paprika and toss to combine again. Pour the veggies mixture onto the prepared baking sheet and bake for about 20 minutes, till veggies are tender.

Salad-

In a large salad bowl, toss together the kale, spinach, arugula, and parsley.

Put a big handful of greens in each bowl and top with a scoop of quinoa, roasted veggies, avocados, and drizzle with dressing.