Plant Powered Veggie Bowl
 
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Cook time
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A hearty, plant powered bowl of goodness! Spicy Tahini Chickpeas, Coconut Bacon, fresh greens, sungold tomatoes, cucumbers, radish, avocado, and Herbed Yogurt Cashew Dressing. We also made a Cashew Lime Cilantro Dressing. Both dressings are fresh, creamy and so yummy -- take your pick or try them both! Recipes for chickpeas, bacon, and dressings will leave you extra for the next few days.
Author:
Recipe type: Dinner, Salad
Cuisine: Gluten-Free, Vegan
Serves: 2 bowls
Ingredients
Salad Basics (Measurements are approximate, adjust to tastes and quantity)
  • 2 heaping cups fresh greens
  • 1 cup sungold or cherry tomatoes, rinsed well and cut in half
  • 1 cup cucumber, skin left on, cut in ¼ in slices, then quarters
  • 1 avocado, skin and pit removed, cut in cubes
  • 2-3 radish, rinsed and sliced
Roasted Spicy Tahini Chickpeas (adapted from Simply Gluten-Free by Ricki Heller)
  • 3 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons Sriracha, or to taste (we preferred it with 2 teaspoons)
  • Kosher salt, to taste
  • 1 15.5oz can chickpeas, rinsed and drained
Crispy Coconut Bacon (recipe via Minimalist Baker])
  • 2 cups large flake unsweetened coconut
  • 1 tablespoons grape seed oil (or another neutral oil)
  • 2 tablespoons tamari
  • 1 teaspoon smoked paprika
  • 1 tablespoons maple syrup
  • ½ teaspoon liquid smoke*
  • Pinch sea salt
  • ½ teaspoon black pepper
  • *As the name suggests, liquid smoke adds a hint of smokiness to this recipe. It helps provide that "bacon-y flavor"! I found it both online and at the supermarket. Most brands I looked at were gluten-free. I used Colgin Brand.
Herbed Yogurt Cashew Dressing (adapted from Simply Gluten Free by Ricki Heller)
  • ⅓ cup unsweetened coconut milk yogurt (or other dairy-free yogurt - I've made it with both coconut yogurt and cashew yogurt)
  • ⅓ cup raw cashews, dry
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ cup cilantro or parsley, chopped (I've made it using both herbs)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Cashew Lime Cilantro Dressing (recipe from The Crunchy Radish)
  • ¼ cup raw cashews soaked for 1 hour ( I have done it with less time and still works!)
  • ½ cup olive oil
  • ¼ cup lime juice
  • ¼ cup cilantro leaves
  • ¼ cup sherry vinegar
  • ½ teaspoon ground cumin
  • 2 scallions, white and green parts, chopped
  • pinch of salt and pepper
  • 3 tablespoons water
Instructions
Crispy Coconut Bacon
  1. Preheat oven to 325°F and line a baking sheet with parchment paper.
  2. Mix oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper in a medium bowl. Add coconut flakes. Toss/stir to thoroughly coat. Place coated coconut flakes on prepared baking sheet.
  3. Bake at 325°F for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
  4. Let cool for 10 minutes - it will continue crisping as it cools.
  5. Store leftovers covered at room temperature up to 1 week (sometimes more).
Roasted Spicy Tahini Chickpeas
  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.
  3. Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them.
  4. Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown.
  5. Set aside and let cool. Can be made ahead.
Herbed Cashew Yogurt Dressing
  1. In a food processor or blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.
  2. Can be made ahead. Keeps well for a few days in a sealed jar in the refrigerator.
Cashew Lime Cilantro Dressing
  1. Combine all ingredients in a food processor or blender and blend until well combined, smooth and creamy.
  2. Add more water if needed to thin.
  3. Taste and adjust lime juice or sherry vinegar, if desired.
  4. Can be made ahead. Keeps well in the refrigerator for a few days.
Assemble Bowl
  1. In each bowl, place 1 heaping cup or more mixed greens. Top with tomatoes, cucumbers, radish, Spicy Tahini chickpeas, avocado, and crispy coconut bacon. Serve with dressing.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/plant-powered-veggie-bowl/