The Big Vegan Bowl

When this beautiful big bowl of deliciousness from Oh She Glows popped up in my reader yesterday I just knew I had to make it immediately! Luckily for me I had all of the ingredients on hand and got to work right away. It was quick to throw together, and the results were amazing and kept me full for hours! I am drooling just thinking about it. 

Ingredients

1 large sweet potato, chopped into cubes

1 (15 oz can) chickpeas, drained and rinsed

1/2 cup uncooked quinoa

1 large carrot, peeled and julienned

cabbage or vegetable of choice, shredded

couple of handfuls of greens for the base (optional)

lots of hummus

sliced avocado

pepitas

parsley

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper

2. Spread out the chopped potato on one half of the baking sheet and drizzle with 1/2 tablespoon of olive oil. Toss potatoes until coated and sprinkle with fine grain sea salt. 

3. Drain and rinse the chickpeas and place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer chickpeas to the other half of the baking sheet and drizzle with 1/2 teaspoon of oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your choice of spices. (I used garlic powder and cumin.)

4. Place the pan in the oven and roast for 15 minutes, then remove. Flip the sweet potatoes and roll around the chickpeas. Place back in the oven for another 10-15 minutes until the sweet potatoes are lightly browned and fork tender and the chickpeas are golden. 

5. Cook the quinoa while the roasting is going on. Rinse the quinoa then place in a medium pot. Add 1 cup of water and bring the mixture to a low boil, then reduce the heat to low/medium. Simmer covered for 14-17 minutes until all the water is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5-10 minutes to steam if needed. Fluff with a fork.

6. Assemble the bowls : Add a couple of handfuls of greens to the bowls (I used spinach). When the roasted potatoes and chickpeas are done, let cool for 5 minutes then add them on top of the greens. Followed by carrots, cabbage, avocado, and hummus. See picture for how I plated it. Garnish hummus with pepitas and finely chopped parsley. 

7. Serve and enjoy! 

*Makes 2 large bowls