Salad bowls are all the rage and are popping up in more quick service restaurants these days which is great to see! But for $12-$15 a serving, we prefer to make ours at home! Plus when you dine out they tend to pack their bowls with loads of rice/quinoa and go a little light on the protein. So in our case, we found the perfect balance of everything vegan and delicious! There are so many ways you could mix up your toppings too so GO WILD and get your superfood bowl on this week 🙂
Vegan Superfood Bowl (makes 4 large servings but could be adjusted to make 6 smaller servings, but macros will change):
1 cup uncooked organic quinoa (cook in 2 cups of boiling water for 15 mins over low-medium heat covered)
1 cup shredded carrot
1 cup shredded cabbage (tossed with 1/4 cup green onion and 1 tbsp mayo, 1 tbsp sambal chili paste and 1/2-1 tbsp water mixed together depending on thickness desired)
2 cups zucchini noodles (spiralized zucchini)
1/2 cup chickpeas (tossed in 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin and cooked 400 degrees for about 20 minutes or until golden and crispy)
1/4 cup of raw cashews (toasted in the same pan as the chickpeas for 5 mins)
2 cups of spring mix (organic is best!)
3 tbsp olive oil
4 tbsp apple cider vinegar
1/2 tbsp maple syrup
1 tbsp sambal
500g organic firm tofu
1 tsp coconut oil
1/4 cup blue dragon coconut chili sauce
1) Prepare all toppings and base. Divide into 4 servings (these are generous servings as mentioned and this recipe could easily serve 6). Prepare the dressing and set aside.
2) In a non stick pan over medium high heat warm the coconut oil then brown the tofu for about 5 mins (or until slightly golden). Then add in the Blue Dragon sauce and continue cooking until crispy golden on the outside (about 7 mins). Divide into 4 servings.
3) Assemble your bowls by putting quinoa down first, then equal amounts of spring mix, carrot, cabbage slaw, zoodles, tofu and then sprinkle with cashews and chickpeas. Drizzle with dressing, toss and ENJOY!
Macronutrient Breakdown (per serving):