Oh She Glow's Big Vegan Bowl


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Serves 2 large bowls | Prep Time 25 | Cook Time 30

Why I Love This Recipe

FEATURING: Squash, cabbage, carrots, kale, and avocado.

A slightly modified version of Oh She Glows's Big Vegan Bowl (photo from Oh She Glows also), this is a meal you would eat at a restaurant but can easily make at home. See original recipe here: https://ohsheglows.com/2014/01/06/the-big-vegan-bowl/

*** Note: If you want to serve it on a kale salad base, here is one I like to use: http://www.bakespace.com/recipes/detail/Delicata-Squash-%26-Kale-Salad/72636/


Ingredients You'll Need

1 cup of squash, peeled and chopped into 3/4-inch cubes (if using delicata squash, there's no need to peel it)
1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups) (OPTIONAL)
1 cup uncooked quinoa
1 large carrot, peeled & julienned
purple cabbage or vegetable of choice, shredded
couple handfuls of greens for the base (optional)
lots of hummus
sliced avocado


Directions

Preheat oven to 400F and line two large baking sheets with parchment paper.
Spread out the chopped squash on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the squash until coated. Sprinkle with fine grain sea salt.
For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. 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.
Place both the squash and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the squash and gently roll around the chickpeas. 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 squash cubes 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. 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. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.
Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl (if you want to be fancy, you can use leftover Kale Salad of your choice as a base- see note in recipe description for link to kale salad recipe I like to use for this). 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, and shredded veggies. See picture for how to plate it.
Serve immediately and enjoy! You can use dressing if you'd like, but I don't usually bother. If you have leftover squash and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.


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