Plant Powered Veggie Bowl
Fresh, Flavorful & Satisfying!
This bowl came about as the result of a mini meal prep combined with some Farmers’ Market veggies and it couldn’t have been more delicious or more satisfying!
Packed with goodness, it’s Spicy Tahini Chickpeas, Coconut Bacon, fresh greens, Sungold tomatoes, cucumber, radish, avocado and a creamy Herbed Yogurt Cashew Dressing. Savory, salty, packed with protein and other nutrients, and so yummy!
So what do I mean by mini meal prep? Meal prep means different things to different people, and depending on the week, it even means different things to me. But this week, between my freezer breaking & school starting this week, I needed to restock the fridge with snacks (think bliss balls ), a tomato sauce (so many uses throughout the week), salad toppers– Spicy Tahini Chickpeas and Coconut Bacon– and two ✌️salad dressings (think lunch for me & my husband).
More on the Crispy Coconut Bacon… Recipe from Minimalist Baker, it’s an amazing vegetarian substitute for bacon. It has that crispy texture and salty, smoky taste and is seriously addictive! It’s also super simple to make taking just about 15 minutes and making a large quantity.
More on the dressings we made for the week: One is this Herbed Yogurt Cashew Dressing, the other a Cashew Lime Cilantro Dressing. Both dressings are fresh, creamy, a little tangy, and great hearty compliments to salads.
Scroll down for recipe.
Plant Powered Veggie Bowl
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salad
Cuisine: Gluten-Free, Vegan
- 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
- 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
- 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.
- 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
- 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
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- 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.
- 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.
- Let cool for 10 minutes - it will continue crisping as it cools.
- Store leftovers covered at room temperature up to 1 week (sometimes more).
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.
- Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them.
- Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown.
- Set aside and let cool. Can be made ahead.
- In a food processor or blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.
- Can be made ahead. Keeps well for a few days in a sealed jar in the refrigerator.
- Combine all ingredients in a food processor or blender and blend until well combined, smooth and creamy.
- Add more water if needed to thin.
- Taste and adjust lime juice or sherry vinegar, if desired.
- Can be made ahead. Keeps well in the refrigerator for a few days.
- 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.