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.


  • 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
  • 1/4 cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 teaspoon fine sugar
  • 1/3 cup olive oil
  • dash of sriracha or hot sauce (optional)


  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