Afternoon Boost: My Favourite Vegan Bowl

While I am not vegan I’ve been trying to make a real, conscious effort to eat less meat and dairy. While Ryan and I typically follow a pescetarian diet and limit our dairy intake, we’ve been reaching for way more plant-based, vegan options as of late.

One of my favourite quick delicious vegan meals is this sweet potato and broccoli bowl! Plus it’s SO easy to make and super customizable.

You’ll need:

  • 2 medium sweet potatoes, peeled and diced (about 8 cups)
  • 2 medium heads broccoli, chopped (about 8 cups)
  • 2 to 3 tbsp avocado oil (I used Chosen Foods)

For the sweet potato and broccoli seasoning:

  • 1 tsp. smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cayenne pepper
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

For the garnish:

  • 1 tbsp vegan queso (I just combine 1 cup soaked cashews, 4 oz canned chopped green chiles, 1/2 cup water, juice of one lemon and 1 tsp salt-free taco seasoning in blender and pulse until creamy)
  • 1 tbsp salsa verde (I get mine from Trader Joe’s)
  • 1/2 small avocado, sliced
  • hemp seeds (as much or as little as you want)

Instructions:

  1. Preheat oven to 425 degrees
  2. In a large bowl, mix together chopped sweet potato and broccoli with avocado oil and seasonings, tossing well to evenly coat.
  3. Transfer veggies onto large baking sheet and roast in the oven for 30 minutes, tossing vegetables once halfway through.
  4. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately with desired toppings and enjoy!

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