Every now and then I like to create a dish that is undeniably nutritious and healthy but doesn’t sacrifice flavour. Don’t get me wrong: I love being healthy, but I also love being indulgent, and I feel indulgence is often important when you’re trying to persuade omnivores to explore vegan cuisine. You don’t make friends with salad, after all. I wanted people to be able to get their vegetable and fibre fix in a delicious way that doesnt make you resent having to eat your vegetables.
The first step to creating this bowl is to get your vegetables roasting in the oven. We toss them in nothing more than olive oil, salt, and pepper, then we roast until sufficiently tender and slightly charred. While the vegetables roast you can cook the quinoa, slice up the red cabbage, mix the dressing, and prepare the marinated tempeh, if using.
And that is all it takes to create a fantastic roasted vegetable bowl. Just put some quinoa in the bottom of each bowl, pile high with veggies, drizzle with maple-miso dressing, and top with hemp hearts, if desired. A hearty, nutritious, protein-packed meal ready in little more than a half hour. I really hope you’ll give this recipe a try! Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Instagram using #whoneedssalad. Happy cooking!
- Preheat the oven to 400 degrees F. Place the broccoli and carrots on a large baking sheet. Toss with 1½ tbsp of the olive oil and the salt and pepper. Ensure the vegetables are evenly coated.
- Bake the vegetables for 30 minutes, tossing once halfway through. The broccoli florets should be a little charred and the carrots should have softened but remain firm.
- While the vegetables bake, prepare the quinoa. Heat the remaining ½ tbsp of oil in a small pot. Toast the quinoa for 2 minutes. Add the water, then cover the pot and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 15 minutes until all the liquid is absorbed.
- Assemble the bowls. Fill the bottom of each bowl with quinoa. Add the broccoli, carrots, tempeh (if using), and sliced red cabbage. Drizzle with Maple-Miso Dressing and add pumpkin seeds if using.