Are you on Instagram? I have to say, it’s my favourite form of social media. What’s better than a constant stream of your favourite people’s photographs? You get a peek inside someone’s life, little snippets of their day. The interaction is fun too. Scrolling through the feed is one of my favourite ways to pass time when I need a little distraction. I mostly like to share recipes that I’m testing, meals, or some behind the scenes blog, book, and photography stuff. There are also some people, scenery, and travel shots, and of course, crazy Sketchie who is by far the fan favourite. Like when I shared a shot of him playing sabotaging our Monopoly game. Just when you least expect it Sketchie pops out of no where and kung fu kitties the dice across the room!
Did I mention that I came downstairs one morning and our entire unfinished Monopoly game was flipped upside down on the floor?
Only a cat…only a cat.
I’ll be the first to admit that I don’t always bother plating my food nicely when I’m not photographing it; sometimes the only thing I care about is how quickly I can sit down to eat. I throw the food on the plate and that is that. Luckily, vegetables tend to look beautiful anyway (unless we’re talking about mushroom pesto…). But it is fun to put more effort into it now and then, especially when I want to impress the people I’m feeding or to get myself out of a food rut. Give me a colourful plate of food and I’m a happy girl.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
The Big Vegan Bowl
Yield
2 large bowls
Prep time
Cook time
Total time
Can’t you just imagine this bowl being served at a vegan restaurant? Well, why not make it in the comfort of your own home? It looks like it would take a long time to prepare, but it only set me back about 25 minutes of prep time. I simply roasted the sweet potato and chickpeas, cooked some quinoa on the stove top, and chopped a few veggies. It’s pretty laid back and you can tend to other things while it’s cooking. Due to the hummus and avocado, there’s no real need for a dressing unless of course you want to throw some on. My Lemon-Tahini dressing would be great on this, but it's great plain too. Next time you are in a lunch or dinner rut, give this a shot! It’s simple vegan food at its finest. Bowl idea inspired by Deliciously Ella.
Ingredients
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
- 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
- hulled hemp seeds.
Directions
- Preheat oven to 400°F and line two large baking sheets with parchment paper.
- Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes 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 sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes 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 sweet potatoes 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. I had some leftover Best Kale Salad so I used that for my base. 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, shredded veggies, and hemp seeds. See picture for how I plated it.
- Serve immediately and enjoy! You can use dressing if you'd like, but I don't usually bother. If you have leftover sweet potato and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.
Looking for a monster salad bowl? Try The Big Chopped Salad.
This looks beautiful and delicious. Any tips on how to make such pretty avocado slices?
What a beautiful bowl!
I absolutely LOVE your recipes. My hubby just made this for me to try and lift my melancholy spirits, and now–voila!–I’m feeling better. Your food is good therapy!
I’m a big fan of instagram because I get to see what my blogger buddies are doing outside of food. It’s nice to get a fuller perspective on their lives :) This vegan bowl is amazing! Love that it was inspired by instagram, and love all of the delicious healthful ingredients!
I wish some of the restaurants in my area would carry a vegan bowl like this! Is it to much to ask for a big bowl of veggies with some beans and grain!?
haha I always find myself asking the same thing… ;)
Funny you should write about this as I have been a long time follower of Deliciously Ella’s blog and I had this for lunch today. Delicious, really easy idea and can be adapted to personal tastes but still have the same overall effect :-)
If I had a personal chef, she would be required to read your blog every single day. :)
Hi…I’m wondering about the hemp seeds. Do you cook them or prepare them in any way?
Nope, there’s no need :)
This is my ideal meal- a little sample of everything. I’ve never tried roasting chickpeas, but I love the idea!
WOW, this looks SUPERB! I can’t wait to try this! I used to be the biggest salad hater and now I’ve tried a few good recipes I love them! I’m making your Best Shredded Kale Salad for a dinner party tonight, I can’t wait for my friends to try it.
I wish I had Instagram but I’m still dragging around a silly old Blackberry and my contract doesn’t end till May… but when it does, I’m getting a phone with Instagram. It looks like such a fun way to share photos.
LOVE love love your recipes, this one looks sooo yummy – can’t wait to try :)
This vegan bowl looks so delicious,filling and artistic! Can’t wait to try it. I hope you enjoyed your holidays and are surviving the cold!
This looks like a big bowl of goodness. I’m definitely striving to eat this way more often in the new year.
I just found your blog!!! It’ s very interesting!!! Cool photos:) Today on my blog pineapple: ) My parents always told me not to play with food, but by looking on food photography, I think they might be wrong. For me food, is always one of the greatest inspirations, very tasty inspiration: )!!! Do you also think so?
That bowl is everything I could ever ask for in a vegan meal!
Yum!! This looks fabulous and I have almost everything on hand. I plan to make this this week. Thanks!!
i think 2014 should become the year fo the bowls. I love a good bowl of veggies and grains/beans so much more than greasy burgers in vegan restaurants! this looks like a gorgeous and hearty meal
SO delish! It’s -30 here today so I wanted to make something warm and cozy… but I just had to make this instead! We all loved it and my three year old asked me if I would make it again! :) Thanks!
Angela – can I ask where you got this knife and fork set from? Its SO cute, I’m in love! Your meals always look like a dream too, absolutely loving your blog!
Lucie =]
It’s from West Elm :)
This look amazing, I had something very similar at a vegan/vegetarian restaurant but this one looks way better
Making it!