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.
Let me walk you through the ingredients -
- 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.
- 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.
- 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.
- Avocado - always an easy and popular addition. The avocado gives the CREAMINESS in this dish.
- 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.
- 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.
- 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.
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
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Healthy
- Cuisine: Salad
- Diet: Vegan
- 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)
- 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.
- Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7).
- 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.
- Bake the broccoli in the oven for 10-12 minutes or only a little browned.
- Combine all the dressing ingredients in a jar with a secure lid and shake until well combined.
- Toss the broccoli in some of the dressing and put it to one side.
- 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