Vegan Grain Bowls with Roasted Vegetables

Name: Vegan Grain Bowls with Roasted Vegetables
Ingredients: 1 cup Quinoa; 2 cups Water; pinch Salt; as needed Sweet Potatoes; as needed Bell Peppers; as needed Broccoli; as needed Chickpeas; to taste Garlic Powder; to taste Salt; to taste Chili Powder; to taste Paprika; as needed Grapeseed Oil; 5 cloves Garlic Cloves; 1 unit Food Processor (for chopping); some Carrots; some Onion; as needed Walnuts; a little bit Dried Basil; a little bit Dried Parsley; a little bit Oregano; some Arugula; some Basil; to taste Sea Salt; as needed Lemon Juice; as needed Water; a few Garlic Cloves; some Walnuts; as needed Olive Oil; as needed Tahini; as needed Water

42 ingredients · 18 steps · from Goodful

Ingredients

1 cup Quinoa
2 cups Water
pinch Salt
as needed Sweet Potatoes
as needed Bell Peppers
as needed Broccoli
as needed Chickpeas
to taste Garlic Powder
to taste Salt
to taste Chili Powder
to taste Paprika
as needed Grapeseed Oil
5 cloves Garlic Cloves
1 unit Food Processor (for chopping)
some Carrots
some Onion
as needed Walnuts
a little bit Dried Basil
a little bit Dried Parsley
a little bit Oregano
some Arugula
some Basil
to taste Sea Salt
as needed Lemon Juice
as needed Water
a few Garlic Cloves
some Walnuts
as needed Olive Oil
as needed Tahini
as needed Water
as needed Lemon Juice
to taste Salt
as needed Maple Syrup
a little bit Tomato Paste
as needed Veggie Stock
some Walnuts (minced)
as needed Tomatoes
as needed Lentils
a little bit Red Wine
some Spinach
as needed Mixed Greens/Spring Mix
as needed Hemp Seeds

Watch the original video

Steps

In a rice cooker, combine quinoa and water. Add a pinch of salt and press the 'rice' button to cook.
Preheat oven or air fryer (implied) for roasting vegetables.
Peel sweet potatoes, bell peppers, broccoli, and chickpeas. Toss them with grapeseed oil, garlic powder, salt, chili powder, and paprika.
Roast the prepared vegetables for 20 to 25 minutes, checking halfway through to ensure they are not burnt.
While roasting, use a food processor to roughly chop carrots, onion, and three of the five peeled garlic cloves. Add these chopped ingredients to a pot.
Add walnuts (or other nuts) to the pot with the chopped vegetables and set aside.
To make the grain bowl base: add grapeseed oil, dried basil, dried parsley, and oregano to the pot. Stir in the pre-chopped vegetable mixture.
While the veggies are sautéing, prepare a dressing by blending arugula, basil, sea salt, lemon juice, garlic cloves, walnuts, and olive oil until smooth. Transfer this dressing into a mason jar.
To make the tahini dressing: combine tahini, water, lemon juice, salt, and maple syrup in a separate container and blend or whisk until smooth.
In the same pot with the sautéed vegetables, add tomato paste and cook it until it browns.
Add veggie stock, minced walnuts, tomatoes, lentils, and remaining seasonings to the pot. Stir everything together.
Cover the pot, reduce the heat, and let the mixture simmer for about 35 minutes to create the Bolognese sauce.
While the Bolognese simmers, prepare the tofu scramble: press the tofu to remove excess water, then crumble it into a pan.
Add low-sodium soy sauce, nutritional yeast, black salt (for egg flavor), and turmeric to the crumbled tofu. Sauté until heated through.
Stir in spinach and cook briefly until wilted; add black pepper after cooking to activate the benefits of the turmeric.
To finish the Bolognese: stir in red wine and a pinch of salt. Let it simmer uncovered for about 10 minutes, allowing the liquid to reduce.
Boil water for pasta (optional).
Assemble the grain bowls by layering quinoa at the bottom, followed by roasted vegetables, and topping with either the pesto dressing or tahini dressing.

Recipe extracted by Foodle from “How To Meal Prep 12 Easy Vegan Recipes In 90 Minutes For A Beginner | Goodful” by Goodful. Quantities follow the video and may be approximate — watch the original for technique.