Directions 6 steps | 60 Minutes
Prepare the lemon and herb vinaigrette. In the bowl of a food processor or a blender, add the extra-virgin olive oil, lemon juice minced garlic, chopped parsley, thyme, rosemary, Dijon mustard, maple syrup, lemon zest, sea salt and black pepper. Blend until smooth and thoroughly combined.
Prepare the roasted chickpeas and tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the drained chickpeas and cubed tofu with ¼ cup of lemon and herb vinaigrette.
Spread the chickpeas and tofu in a single layer on the prepared baking tray. Bake for 20-30 minutes, stirring halfway through, or until starting to brown. Serve warm or cold.
Prepare the herbed millet "vouscous". In a bowl, combine the cooked millet, ¼ cup of the lemon and herb vinaigrette, chopped parsley, thyme and sea salt. Mix thoroughly to combine.
Assemble the vegan bowls. Evenly divide the spinach between four serving bowls. Top with small separate mounds of red cabbage, asparagus, green onions, avocados, carrots, roasted chickpeas and tofu and herbed millet.
Drizzle each bowl with two tablespoons of the lemon and herb vinaigrette. Enjoy!
- This recipe will serve four, but is also great for meal prep. Prepare all the ingredients and store in containers in the fridge. Assemble when ready to serve.