Recipes with a Cause: The Colorful, Vegan Bowl

The perfect vegan protein bowl doesn’t exi…..

This week we’re continuing Recipes with a Cause with one of the most versatile recipes EVER. Especially for the days you want something delicious without the extra effort.

Sachi is sharing her go-to recipe for getting the most flavor and nutrients out of your meal and your fridge. Be sure to follow her on Instagram for plant-based nutrition, and fitness, tips and visit thecolorfulcoach.com for her guide to vegan meal prep.

 
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Hi, I’m Sachi aka The Colorful Coach!

I’m a nutrition and health coach whose main passion is teaching you to add more color to your life. My health journey began when I got into fitness and became a personal trainer, then accelerated years later when I went vegan and discovered the power of whole plant foods to transform health.

This bowl is an all-time favorite of mine because it is versatile and satisfying. Feel free to use this recipe as a template and customize it with whatever vegetables you like most or are in season. Have some produce in your fridge that you don’t know what to do with? Throw it in! The goal is to pack as much color, flavor, and texture into the bowl as possible.

Start with a base of grains, greens, and beans, and pile on from there! Add raw vegetables, nuts or seeds for an added crunch, and fresh or dried fruit for some sweetness. Then pour over the refreshing lemon-tahini dressing to bring it all together.

The Colorful Bowl

 
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INGREDIENTS:

For the salad:

  • 1 cup quinoa or brown rice, cooked

  • 1 bunch of lettuce, chopped

  • 1 cup spiced chickpeas

  • 1 bell pepper, chopped

  • 10-15 cherry tomatoes, halved

  • 1/2 cup carrot shreds

  • 2-3 radishes, sliced

  • 1 avocado, cubed

  • 2 tbsp dried cranberries

  • fresh herbs

For the dressing:

  • 1/4 cup tahini

  • 1/4 cup water (more or less to reach desired thickness)

  • Juice from 1 lemon

  • 1 clove garlic, minced (optional)

  • salt & pepper to taste

DIRECTIONS:

  1. In a small bowl or blender, mix tahini-lemon dressing ingredients together until well-combined. Start with a small amount of water, then add more to reach desired consistency.

  2. Next, assemble the salad in a large bowl, starting with the greens and grains, followed by the remaining ingredients.

  3. Drizzle a generous amount of tahini dressing onto the assembled salad and mix until well-incorporated.

  4. Garnish with fresh herbs of your choice. Enjoy!

Additional info:

  • This recipe makes two large servings.

  • Use raw greens, steamed greens, or a mix of both!

  • Prep grains and cooked vegetables beforehand for a cold salad, or serve just after cooking for a warm salad.

  • This bowl goes well with roasted root vegetables such as parsnips, carrots, and sweet potatoes in fall and winter, or grilled vegetables such as corn, onions, bell peppers, and asparagus in spring and summer.

MouthMonica Schrockvegan, go vegan, healthy foods, health2 Comments