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    Home » Vegetarian » Vegan Green Veggie Grain Bowls

    Vegan Green Veggie Grain Bowls

    Vegan Green Veggie Bowls served in  a white bowl and with a fork

    It was the day after an extreme slow cooker disaster - one that involved a walk of shame to the bin. We had also, that same evening, watched a film that had massively under-delivered and the combined result of a gross dinner and viewing displeasure had left us feeling rather bleugh.

    The following night, I wanted dinner to pick up our spirits and get us back on a positive track. So let me introduce you to these Vegan Green Veggie Bowls.

    Sometimes it takes just one killer ingredient to create a dinner delight. It’s often the dressing and there’s no denying that the dressing is important here, but honestly, these vegan bowls are a combination where every ingredient has a part to play in its glory.

    Roasting broccoli on a tray for Vegan Green Veggie Bowls

    Let me walk you through the ingredients -

    1. Grains - I used some Quick Cook Spelt from Waitrose (this is not an affiliate link; just a recommendation). I cooked the whole bag and then portioned what I didn't use in flat bags (to take up less freezer space) for another dinner, another day. Other grains are available - you could use something like brown rice, pearl barley or freekeh, but try to choose a whole grain as it will serve you better on taste and satisfaction. The grains give the BITE in this dish.
    2. Spinach and fresh coriander - I used baby spinach which required no preparation + a few coriander leaves. The spinach and the coriander give the FRESHNESS in this dish.
    3. Roasted broccoli - I cut the florets from a head of broccoli but a bag of broccolini would also work. Roasting it retains some crunch and also gives a smokiness that is special. The roasted broccoli gives the SMOKINESS in this dish.
    4. Avocado - always an easy and popular addition. The avocado gives the CREAMINESS in this dish.
    5. Pickled Red Onions - sliced red onions left to steep in lime juice. I use them a lot. The pickled red onions give the TANG (+ the beautiful colour) in this dish.
    6. Spicy Pumpkin Seeds - I’m not sure how widely available these are, but any nuts or seeds with a spicy flavour would work. Chop them into smaller pieces if they’re large. The spicy pumpkin seeds give the HEAT and the CRUNCH in this dish.
    7. Dressing - I borrowed this from a recipe on the blog 'Dinner A Love Story'; Dijon mustard, rice wine vinegar, soy sauce, olive oil, sriracha - and shake it up in a jar. And the dressing gives so much in this dish - HEAT, TANG, SALTINESS, SWEETNESS. Delicious.
    Ingredients for Vegan Green Veggie Bowls

    This is the dinner that I’ll be serving the next time I hear those fateful words, ‘Did I tell you that I’m vegan?’ But it’s also a great mid-week dinner that will leave you feeling good as well as kitchen smart. It’s also a perfect meal to eat out of a bowl, on your lap, in your PJs and in front of Netflix if it’s been that kind of day.

    Here’s a reminder of why I think you’ll enjoy these Vegan Green Veggie Grain Bowls -

    • They’re tasty - BITE + FRESHNESS + SMOKINESS + CREAMINESS + TANG + SPICINESS + SALTINESS + SWEETNESS = DELICIOUS
    • They’re nutritious - with whole grains, lots of vegetables, healthy fats and a homemade dressing (with no mystery ingredients).
    • They’re on trend - this may even get a teenager thumbs up (vegan + served in a bowl). My boys would request some salmon or chicken on top. I could do that.
    • They’re easy - all of the parts can be prepared ahead of time. Then it’s just about combining.
    • The leftovers are great - this is a sensational next-day dish. The avocado will go brown though, so douse it in the dressing to minimise the damage.

    I love this dish. Will definitely cook again. And again. And that’s my ultimate compliment.

    Print

    Vegan Green Veggie Grain Bowls

    Print Recipe

    This is the dinner that I’ll be serving the next time I hear those fateful words, ‘Did I tell you that I’m vegan?’ But it’s also a great mid-week dinner that will leave you feeling good as well as kitchen smart.

    • Author: Rachel Page
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 4 1x
    • Category: Healthy
    • Cuisine: Salad
    • Diet: Vegan

    Ingredients

    Scale
    • 1 small red onion, finely sliced
    • the juice of 1 or 2 limes (depending on how juicy they are)
    • 250g Quick Cook Spelt or other wholegrains, cooked according to the packet instructions
    • 2 heads of broccoli (approx 375g (12 oz) each), divided into florets
    • a drizzle of olive oil
    • salt and pepper
    • 1 avocado, peeled and chopped into bite-sized pieces
    • 2 or 3 large handfuls of baby spinach
    • 1 avocado, peeled and roughly chopped
    • a handful of spicy pumpkin seeds, or other spicy seeds or chopped nuts
    • a few coriander leaves

    For the dressing -

    • 1 teaspoon Dijon mustard
    • ¼ cup rice wine vinegar
    • 1 tbsp soy sauce
    • 1 teaspoon fine sugar
    • ⅓ cup olive oil
    • dash of sriracha or hot sauce (optional)

    Instructions

    1. Combine the sliced red onion with the lime juice in a bowl and toss until well mixed. Allow to sit for at least 30 minutes so that the flavour of the onion mellows and the colour intensifies.
    2. Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7).
    3. Cover a baking tray with foil (makes for easier washing up) and lay out the broccoli in a single layer. Drizzle with plenty of olive oil and season with salt and pepper.
    4. Bake the broccoli in the oven for 10-12 minutes or only a little browned.
    5. Combine all the dressing ingredients in a jar with a secure lid and shake until well combined.
    6. Toss the broccoli in some of the dressing and put it to one side.
    7. Now divide the grains between the bowls and layer up the spinach, broccoli and avocado on top. Drizzle over more dressing and top with the spicy pumpkin seeds, coriander and a few pickled red onion slices.

    Keywords: healthy, vegan, grains, midweek

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