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HELTHYSALAD RECIPES

How to Make a Vegan Nourish Bowl with Roasted Sweet Potatoes and Quinoa

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How to Make a Vegan Nourish Bowl with Roasted Sweet Potatoes and Quinoa

Are you craving a vegan meal that is filling, nutritious, and delicious? Then you’ll love this vegan nourish bowl with roasted sweet potatoes and quinoa. It has everything you need to fuel your body and satisfy your taste buds. Plus, it’s super easy to make and customize with your favorite toppings.

This vegan nourish bowl is loaded with roasted sweet potatoes, quinoa, chickpeas, kale, pomegranate, and almonds, all drizzled with a creamy vegan honey mustard dressing. It’s a wonderful combination of sweet, savory, crunchy, and creamy, and it will keep you full for hours.

Roasted sweet potatoes are one of my go-to ingredients for vegan dishes. They’re packed with beta-carotene, vitamin C, potassium, and fiber, and they give a natural sweetness and creaminess to any meal. Quinoa is another amazing ingredient that I use a lot. It’s a complete protein, which means it has all nine essential amino acids, and it’s also gluten-free, rich in iron, magnesium, and manganese.

Chickpeas are another excellent source of plant-based protein and fiber, and they add a nice texture and flavor to the bowl. Kale is a superfood that is loaded with vitamins, minerals, and antioxidants, and it’s one of the most nutrient-dense foods on the planet. Pomegranate arils add a splash of freshness and color, and they’re also high in vitamin C, polyphenols, and anthocyanins, which have anti-inflammatory and anti-cancer benefits. Almonds are a crunchy and tasty topping that provide healthy fats, protein, calcium, and vitamin E.

The vegan honey mustard dressing is the finishing touch of this vegan nourish bowl. It’s made with vegan mayo, Dijon mustard, maple syrup or agave nectar, garlic powder, and salt, and it’s so smooth and flavorful. You can make it ahead of time and store it in the fridge for up to a week.

This vegan nourish bowl is perfect for meal prep, as you can roast the sweet potatoes, cook the quinoa, and make the dressing in advance, and then put together the bowls when you’re ready to eat. You can also switch up any of the ingredients for your favorites, such as roasted cauliflower, brown rice, black beans, spinach, cranberries, or walnuts. The options are endless.

To make this vegan nourish bowl, you’ll need the following ingredients:

– 1 large sweet potato, diced in 1 cm cubes
– 1 ½ tbsp avocado oil, divided
– ½ tsp each kosher salt, black pepper, paprika and garlic powder
– 2/3 cup uncooked quinoa
– 4 NotChicken patties
– 1 15 oz. can chickpeas, drained and rinsed
– 3-4 servings kale leaves, de-stemmed and chopped
– 1/3 cup pomegranate arils
– 1/3 cup sliced toasted almonds

For the dressing, you’ll need:

– ¼ cup vegan mayo
– 4 tsp Dijon mustard
– 2 tbsp maple syrup or agave nectar
– ¼ tsp garlic powder
– 1/8 tsp kosher salt

The steps to make this vegan nourish bowl are:

1. Preheat oven to 425 degrees F. Place diced sweet potato on baking tray lined with parchment. Drizzle with 2 tsp avocado oil. In a small bowl, mix the kosher salt, black pepper, paprika and garlic powder. Sprinkle half the mix on sweet potatoes, toss, and place tray into oven. Bake 35 to 45 min until golden on outside and soft on inside. Take out from oven.

2. Meanwhile, cook quinoa as per package directions and set aside to cool a bit. Cook NotChicken patties on a baking tray for 5 to 7 min per side, then take out and cut into slices.

3. In a skillet over medium heat, add chickpeas and 1 tsp of avocado oil, along with remaining seasoning mix. Stir, cook 3 to 4 min until warm. Combine all the Dressing ingredients in a bowl and whisk together until smooth.

4. In a large mixing bowl, add chopped kale and drizzle remaining ½ tbsp avocado oil over kale. Massage oil into kale leaves

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