Vegan Bowl with Avocado Lime Dressing

@cokocooks

There are many elements in this vegan bowl with avocado lime dressing which means there is plenty of room to put your own spin on it. This recipe has brussel sprouts, chickpeas, sweet potatoes, spinach, and quinoa. BUT, if you don’t have all these ingredients use what you have in the fridge or freezer. Cooking should be easy, versatile, and fun so this was my take on a nutritious bowl this week.

Ingredients

To start this vegan bowl with avocado lime dressing I roasted up some chickpeas with my jerk seasoning,  which I usually make in bulk because I use it to season so many foods. The chickpeas add a perfect crunch to the bowl. Then for the veggies we have sweet potato and brussel sprouts. I had some leftover parmesan brussel sprouts, but you can also just roast them together. For the grain I cooked up some quinoa in vegetable broth for a little extra flavor. You could also use rice or any grain you have on hand. The last component to the bowl is some wilted spinach.

Dressing

Now time to make my favorite part, the avocado lime dressing. This dressing is easy and comes together in the blender. The base is a fresh avocado and some coconut cream. The coconut cream lights up the dressing and makes it a little more fluffy. For some acidity I added some fresh lime juice. To add a little extra flare to the sauce I added some fresh herbs. Cilantro and mint complement all the components while also giving the dressing a little more depth. Ofcourse you need a little salt, pepper, and garlic which are all essential with avocado if you ask me. I would definitely make plenty of this dressing because you can use it on other meals throughout the week.

This bowl is extremely healthy and nutritious with tons of flavor. It makes eating healthy easy because each component is so delicious. This is one of my favorite meals to prep for lunches during the week. Bowls are one of my go to’s for the week because they are so versatile so you can always change something up so you don’t get sick of it throughout the week. Eating nutritious and plant based it what make me and my body feel good. I hope this meal shows you how eating healthy can be simple but also very enjoyable!

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Roasted Veggie Bowl with Avocado Lime Dressing

A delicious bowl filled with roasted brussel sprouts, sweet potato, quinoa, and crispy chickpeas finished with an avocado lime dressing

Prep Time 1 hour hour 25 minutes minutes

Cook Time 1 hour hour

Servings 2

Ingredients

• 1 large sweet potato
• 1/2 cup dried quinoa
• 1 can chickpeas
• 1 1/2 tbsp jerk seasoning My recipe is linked in the blog post or on my jerk sweet potato fries post
• 2-3 servings parmesan roasted brussel sprouts or any green vegetable
• 1 cup vegetable broth
• 1 9 oz bag chopped spinach

Avocado lime dressing

• 1 jumbo avocado
• 1/4 cup chopped cilantro
• 1/4 cup coconut cream
• 1/4 cup lime juice
• 1 1/2 tbsp chopped garlic
• 1 tbsp packed fresh mint leaves
• healthy pinch sea salt

Instructions

• Preheat oven to 350 and line two roasting pans with parchment paper
• See notes: Drain and rinse the chickpeas and then dry with a towel to remove excess water. Place the chickpeas on a roasting pan and mix with the jerk seasoning. Place in the oven for about 45-60 stirring occasionally until golden brown. Let cool completey so they are crunchy. Then change the oven temperature to 400
• Chop the sweet potatos and brussel sprouts if not making the (parmesan brussel sprouts) and place on the other roasting pan. Roast brussel sprouts for about 20-30 minutes, flipping halfway, until tender but crispy on the outside. After the brussel sprouts are done then up the oven temperature to 450 and bake the sweet potato for an additional 15-20 minutes until brown and crispy. Season with a little salt and pepper after both are done or any seasoning of your choosing.
• Cook the quinoa according to package instructions, but with vegetable broth.
• While the veggies roast, combine all the dressing ingredients in a food processor or blender except for the oat milk. Blend all the ingredients together and slowly pour oatmilk in to thin until it is a consitency you want.
• Also saute the spinach on stove top until wilted. Season with a little dash of salt and pepper
• Plate all the elements together in a bowl and serve with the dressing

Notes

I prep my chickpeas ahead of time when having this meal so I only have to roast the sweet potato and/or Brussel sprouts.

The dressing makes a lot so you will have plenty of leftovers for other meals

ENJOY!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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