The Big Vegan Bowl

Name: The Big Vegan Bowl
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings sliced avocado; 425 grams chickpeas, drained and rinsed (about 1.5 cups); 1 large carrot, peeled & julienned; 2 servings hulled hemp seeds; 2 servings lots of hummus; 2 servings purple cabbage or vegetable, shredded; 237 milliliters uncooked quinoa; 1 large sweet potato, chopped into 3/4-inch cubes

The Big Vegan Bowl might be just the main course you are searching for. This gluten free and vegan recipe serves 2. One portion of this dish contains approximately 37g of protein, 38g of fat, and a total of 904 calories. Head to the store and pick up quinoa, purple cabbage, carrot, and a few other things to make it today. To use up the hemp seeds you could follow this main course with the Sweet Dreams Hemp Cookies as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat oven to 400F and line two large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread out the chopped sweet potato on one sheet.

Ingredients you will need

Sweet Potato

Spread

Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated.

Ingredients you will need

Potato

Cooking Oil

Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off.

Ingredients you will need

Chickpeas

Tea

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Salt

Garlic Powder

Ground Cayenne Pepper

Chickpeas

Spices

Cumin

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Sweet Potato

Chickpeas

Roll

Equipment you will use

Oven

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.

Ingredients you will need

Sweet Potato

Chickpeas

Quinoa

Equipment you will use

Sieve

Oven

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.

Ingredients you will need

Quinoa

Water

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.

Ingredients you will need

Hemp Seeds

Chickpeas

Avocado

Greens

Hummus

Base

Kale

Equipment you will use

Bowl

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.

Ingredients you will need

Sweet Potato

Chickpeas

Equipment you will use

Oven