The Big Vegan Bowl
Can't you just imagine this bowl being served at a vegan restaurant? Well, why not make it in the comfort of your own home? It looks like it would take a long time to prepare, but it only set me back about 25 minutes of prep time. I simply roasted the sweet potato and chickpeas, cooked some quinoa on the stove top, and chopped a few veggies. It's pretty laid back and you can tend to other things while it's cooking. Due to the hummus and avocado, there's no real need for a dressing unless of course you want to throw some on. My Lemon-Tahini dressing would be great on this, but it's great plain too. Next time you are in a lunch or dinner rut, give this a shot! It's simple vegan food at its finest. Bowl idea inspired by Deliciously Ella.
Can't you just imagine this bowl being served at a vegan restaurant? Well, why not make it in the comfort of your own home? It looks like it would take a long time to prepare, but it only set me back about 25 minutes of prep time. I simply roasted the sweet potato and chickpeas, cooked some quinoa on the stove top, and chopped a few veggies. It's pretty laid back and you can tend to other things while it's cooking. Due to the hummus and avocado, there's no real need for a dressing unless of course you want to throw some on. My Lemon-Tahini dressing would be great on this, but it's great plain too. Next time you are in a lunch or dinner rut, give this a shot! It's simple vegan food at its finest. Bowl idea inspired by Deliciously Ella.
- sliced avocado
- 1 cup uncooked quinoa
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 can chickpeas drained and rinsed (about 1.5 cups)
- 1 large carrot, peeled & julienned
- purple cabbage or vegetable of choice shredded
- couple handfuls of greens for the base (optional)
- lots of hummus
- hulled hemp seeds.
- Carbohydrate 125.808103796825 g
- Cholesterol 0 mg
- Fat 19.70108422505 g
- Fiber 21.8193429554713 g
- Protein 27.671960450875 g
- Saturated Fat 2.487293279435 g
- Serving Size 1 1 large bowl (393g)
- Sodium 646.7780555175 mg
- Sugar 103.988760841354 g
- Trans Fat 2.1911846292875 g
- Calories 779 calories
Step-by-step
- Preheat oven to 400F and line two large baking sheets with parchment paper.
- Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.
- For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. I like to use garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.
- Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.
- Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.
- Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. I had some leftover Best Kale Salad so I used that for my base. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. See picture for how I plated it.
- Serve immediately and enjoy! You can use dressing if you'd like, but I don't usually bother. If you have leftover sweet potato and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.
The Big Vegan Bowl: A Quick and Satisfying Meal
As a busy professional, finding time to cook healthy and delicious meals can feel like a monumental task. But what if I told you that a vibrant, flavourful, and completely satisfying vegan bowl could be ready in under 30 minutes? This Big Vegan Bowl recipe is my go-to for those evenings when I crave something nourishing yet don't want to spend hours in the kitchen. The beauty of this recipe lies in its simplicity and versatility.
The core of the bowl is a combination of roasted sweet potatoes and chickpeas, offering a delightful contrast in texture and sweetness. Roasting these brings out their natural flavors and creates a slightly crispy exterior, making them incredibly moreish. The addition of fluffy quinoa provides a hearty base, adding both texture and substantial protein. I've often found that quinoa can be a bit bland on its own, but here it is beautifully complemented by the other components of the bowl. The creamy avocado adds a rich and healthy dose of fat, balancing out the rest of the meal and enhancing the overall flavour profile. The hummus acts as a delicious and nutritious binder for all the ingredients, and the crunch provided by shredded veggies and hemp seeds truly elevates this humble bowl to something quite special.
One of the things I love about this recipe is its adaptability. Feel free to swap out the vegetables to match your preferences or what's in season. Carrots, purple cabbage, and kale are all great additions, but the possibilities are truly endless! You can also experiment with different spices for the chickpeas to create a unique flavour profile each time. A sprinkle of paprika, cumin, or even some curry powder would work brilliantly. And if you're not a fan of hemp seeds, feel free to use sunflower seeds, pumpkin seeds, or even some toasted nuts instead.
The entire preparation process is remarkably straightforward. While the sweet potatoes and chickpeas are roasting in the oven (about 30 minutes in total), I usually multitask. I'll prepare the quinoa, chop the veggies, and maybe even catch up on some emails or social media. The simplicity of this meal doesn't compromise its taste; in fact, it often enhances it! The roasting intensifies the flavours, and the combination of textures and tastes is incredibly satisfying. This is not just a simple bowl of food; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
This Big Vegan Bowl is the perfect lunch or light dinner – it's a nutritional powerhouse and a true crowd-pleaser. It's also incredibly versatile – easily adjusted to accommodate different dietary needs and preferences. It's a recipe that allows for creativity and experimentation, making it a welcome addition to any weeknight meal plan. So next time you are looking for a quick, healthy, and delicious meal, give this a try – you won't be disappointed. This vibrant vegan bowl will quickly become a staple in your culinary repertoire, a testament to how simple yet incredibly delicious healthy eating can be.
Beyond its ease of preparation and delicious taste, this recipe is also a great way to practice mindful eating. The act of assembling the bowl itself is a meditative process, allowing you to appreciate the textures, colours, and aromas of each individual component. This is something I especially value in our fast-paced modern lives. Taking the time to savour each bite, to appreciate the freshness of the ingredients, and to feel grateful for the abundance of healthy food is a mindful practice that adds to the overall experience.
So, are you ready to experience the simple joy of this delicious Big Vegan Bowl? I urge you to give it a go – you might just discover your new favourite meal!
