Bowls. Bowls are instant comfort food. A vegan bowl is an entree that is made up of a bunch of yummy dishes. All working together to make one delicious meal. Today’s bowl is a feast. Carrot-ginger sauce is drizzled generously over top garlic-roasted red potatoes, spiced chickpeas, garlic-olive oil collard greens and sassy satsuma slices. Making this bowl is easier than you may think, and you can have this warm and healthy, vegan dinner on your table in about a half hour. Get my recipes for this Carrot-Ginger Roasted Potato Bowl and have a bowl-tastic night..
Bowls need a good sauce. A dressing. A puree. The drizzled-over-top, velvety, golden sauce for this bowl is carrot ginger. Made from boiled carrots and fresh raw ginger it is mildly spicy and super creamy, yet totally fat-free. It is a cross between a carrot puree soup and carrot-ginger dressing. You could even use this dressing over top a traditional salad, or any grains or legumes.
Another look at the base of this bowl, red potatoes, diced and roasted to crispy-tender-spiced perfection..
Grains + Avocado too? Another note, I was going to add some brown rice or farro to this bowl, AND some diced avocado over top but quite frankly, I forgot. I was so wrapped up in how amazing things were turning out I skipped those extras. But you can certainly add them if you’d like.
Or add some vegenaise-slathered sprouted grain toast on the side, like I included.
PS. Oh those collards! You may feel the urge to use kale or chard or spinach in this recipe. But please give collards a try! They are so yummy when they mingle with a bit of oil, plenty of apple cider vinegar and tender chunks of garlic. Plus collards are incredibly healthy. Just one cup contains nearly 50% your RDA of vitamin A, and they contain vitamin C, fiber and calcium. They are tender, yet meaty. I adore them!
Carrot-Ginger Roasted Potato Bowl
vegan, serves 3
1 large bunch of collard greens,organic – chopped
*thick stem vein removed (about 6 loosely packed cups – collards shrink significantly when cooked)
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
2 cloves garlic
pinch of salt and pepper
1 ½ cups cooked chickpeas (1 can)
½ – 1 teaspoon extra virgin olive oil
1 teaspoon maple syrup
pinches of these spices:
4 cups diced tiny red potatoes, organic
2 tablespoon extra virgin olive oil
2 teaspoon lemon juice
½ teaspoon garlic powder
⅛ teaspoon smoky paprika and/or cayenne
pinches of salt and pepper
optional: nutritional yeast to taste
Carrot Ginger Dressing:
1 ¼ cups boiled carrots, organic
2-3 tablespoon water or non-dairy milk
1 tablespoon lemon juice
1-2 tablespoon maple syrup
¼ teaspoon freshly grated ginger (or to taste)
pinch of orange zest
salt and pepper to taste
for extra spice, add a few pinches of cayenne
1 satsuma, peeled and thinly sliced- optional
*for all components feel free to spice to taste, especially adding plentiful spices and seasonings to those potatoes and chickpeas.
1. Preheat oven to 420 degrees.
2. Start out by washing and scrubbing your potatoes. Then slice them into quarters or smaller. Add them to a large mixing bowl and toss with the olive oil, lemon juice and salt and pepper. Lay flat on a large baking sheet or casserole dish. Bake until tender and crispy. About five minutes before the potatoes are done, open the oven, pull out the oven rack and sprinkle the garlic powder and paprika over top. Toss a bit. Roast potatoes for another five minutes or so. I like to broil for a few minutes to really toast up those edges.
3. At the same time you are cooking your potatoes, you can be roasting your chickpeas. You drain and rinse the canned chickpeas and toss with all the spices and oil. Lay them flat on a baking sheet and roast until the edges crisp and toast up. You could also do this in a skillet on your stovetop, whichever you’d prefer. Note that the chickpeas should only take ten or so minutes to roast, they should be pulled from the oven before potatoes.
4. While the chickpeas and potatoes are roasting, bring a large pot of water to a boil and add the carrots. Boil carrots until tender. Drain water and place them in a high speed blender or food processor. Add in all carrot-ginger dressing ingredients and blend until smooth. Pour and set dressing aside.
5. While the chickpeas and potatoes are roasting you can also quickly make the collards. Finely chop your washed collards and set aside. Add the oil and garlic to a pot on the stove over high heat. When the oil is hot, add in the collards and cover with a lid to cook for one minute. Then turn off heat and toss the collards in the hot oil and with the garlic. Pour in the apple cider vinegar and add the pepper. Toss well. Collards should be nice and wilted now, but not mushy.
6. Plate your bowls! Add the collards, sliced satsumas, roasted chickpeas, potatoes and dressing over top. Serve warm.