Name: Vegan Bowls (Lemon and Herb Power Bowl)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Californian
Ingredients: 2/3 cup(s) extra-virgin olive oil; 1/4 cup(s) fresh lemon juice; 1-2 garlic cloves, minced; 2 tblsp chopped parsley; 1 tblsp chopped fresh thyme (or 1 teaspoon dried); 2 tsp chopped fresh rosemary (or 1 teaspoon dried); 1 tsp whole grain Dijon mustard; 1 tsp maple syrup or honey; 1 tsp grated lemon zest; 1 tsp sea salt; 1/4 tsp freshly ground black pepper; 1/4 cup(s) lemon and herb vinaigrette, recipe above; 1 14 ounce can of chickpeas, drained and rinsed(398 ml); 1 cup(s) firm tofu, cut into 1-inch cubes; 2 cup(s) cooked millet; 1/4 cup(s) lemon and herb vinaigrette, recipe above; 1/4 cup(s) chopped parsley; 1 tblsp chopped fresh thyme (or 1/2 teaspoon dried); 1/2 tsp sea salt; 1 batch of lemon and herb vinaigrette, recipe above; 1 batch of roasted chickpeas and tofu, recipe above; 1 batch of herbed millet “couscous”; 6 cup(s) baby spinach leaves; 1 cup(s) shredded red cabbage; 1/2 lb asparagus, trimmed and sliced; 3-4 green onions, thinly sliced; 2 avocados, diced; 2 medium carrots, grated

Vegan Bowls (Lemon and Herb Power Bowl) Recipe

Rating 5.0

| 3

Step up your salad game with these protein-packed vegan bowls. The lemon and herb vinaigrette doubles as a marinade for the roasted chickpeas and tofu, imparting every bite with a burst of flavor. This recipe is great to make ahead to meal prep for lunches for the week or as a quick balanced dinner.

Dinner

Californian

ingredients

steps

minutes

Ingredients

Servings:

For the Lemon and Herb Vinaigrette

2/3 cup(s)

extra-virgin olive oil

1/4 cup(s)

fresh lemon juice

1-2

garlic cloves, minced

2 tblsp

chopped parsley

1 tblsp

chopped fresh thyme (or 1 teaspoon dried)

2 tsp

chopped fresh rosemary (or 1 teaspoon dried)

1 tsp

whole grain Dijon mustard

1 tsp

maple syrup or honey

1 tsp

grated lemon zest

1 tsp

sea salt

1/4 tsp

freshly ground black pepper

For the Roasted Chickpeas and Tofu

1/4 cup(s)

lemon and herb vinaigrette, recipe above

14 ounce can of chickpeas, drained and rinsed(398 ml)

1 cup(s)

firm tofu, cut into 1-inch cubes

For the Herbed Millet "Couscous"

2 cup(s)

cooked millet

1/4 cup(s)

lemon and herb vinaigrette, recipe above

1/4 cup(s)

chopped parsley

1 tblsp

chopped fresh thyme (or 1/2 teaspoon dried)

1/2 tsp

sea salt

For the Vegan Bowls

batch of lemon and herb vinaigrette, recipe above

batch of roasted chickpeas and tofu, recipe above

batch of herbed millet “couscous”

6 cup(s)

baby spinach leaves

1 cup(s)

shredded red cabbage

1/2 lb

asparagus, trimmed and sliced

3-4

green onions, thinly sliced

avocados, diced

medium carrots, grated

Directions 6 steps | 60 Minutes

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drizzle each bowl with two tablespoons of the lemon and herb vinaigrette. Enjoy!

Notes:

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.

Nutrition Per Serving

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CALORIES

862

FAT

60 g

PROTEIN

24.9 g

CARBS

66 g