Big Vegan Bowl Recipe Oh She Glows Style Made Easy

If you’re on the lookout for a wholesome, vibrant, and nutrient-packed meal that satisfies both your taste buds and your body, look no further than the “Big Vegan Bowl” recipe inspired by the ever-popular Oh She Glows cookbook.

This dish is a colorful medley of fresh vegetables, hearty grains, and flavorful plant-based protein, bringing a perfect balance of textures and flavors in every bite. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this bowl is a fantastic choice that’s as beautiful as it is delicious.

What makes this recipe truly special is its versatility and ease of preparation, allowing you to customize it based on what’s in season or your personal preferences. Plus, it’s a one-bowl meal that’s perfect for meal prep, busy weeknights, or even impressing guests.

Let’s dive into why this Big Vegan Bowl deserves a permanent spot in your recipe collection!

Why You’ll Love This Recipe

This Big Vegan Bowl checks all the boxes: it’s nutritious, colorful, and incredibly satisfying. The combination of wholesome grains, fresh vegetables, and a protein-packed dressing ensures you get a balanced meal that fuels your day.

The recipe is also designed to be flexible, so you can swap out ingredients based on what you have on hand or your cravings. It’s perfect for those who want a quick, healthy meal without sacrificing flavor.

Plus, it’s entirely plant-based, making it suitable for vegans and anyone interested in eating more plants.

Lastly, the bowl looks stunning on the plate with a rainbow of colors, making your meal not just delicious but a feast for the eyes. It’s a great way to enjoy clean eating without feeling like you’re missing out.

Ingredients

• 1 cup cooked quinoa (or brown rice)
• 1 cup kale, chopped and massaged
• 1 medium sweet potato, peeled and cubed
• 1 cup chickpeas, cooked or canned (rinsed and drained)
• 1/2 cup shredded red cabbage
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup cucumber, diced
• 2 tbsp pumpkin seeds or sunflower seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil (for roasting)
• Optional: fresh herbs like parsley or cilantro for garnish

Equipment

• Medium saucepan or rice cooker (for quinoa)
• Baking sheet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Small bowl or jar (for dressing)
• Spatula or wooden spoon
• Oven (preheated to 400°F / 200°C)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.
2. Cook the quinoa. Rinse 1/2 cup of dry quinoa under cold water, then add it to a saucepan with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. Prepare the kale. Remove the tough stems and chop the kale into bite-sized pieces. Massage the kale with a pinch of salt for 2-3 minutes until it softens and darkens in color.
4. Make the tahini dressing. In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, minced garlic, a pinch of salt, and 2-3 tablespoons of warm water until smooth and pourable. Adjust water to reach your desired consistency.
5. Assemble the bowl. Start with a base of cooked quinoa, then layer the roasted sweet potatoes, massaged kale, chickpeas, shredded red cabbage, carrots, cucumber, and avocado slices.
6. Drizzle the tahini dressing generously over the bowl and sprinkle with pumpkin seeds and optional fresh herbs.
7. Serve immediately or refrigerate for up to 2 days. This bowl is delicious warm or cold!

Tips & Variations

Massaging the kale is key to making it tender and easier to digest, so don’t skip that step!

• Swap the quinoa: Use brown rice, farro, or bulgur for a different grain base.
• Change up the veggies: Add roasted broccoli, sautéed mushrooms, or steamed green beans depending on what you love or have available.
• Protein options: Feel free to add baked tofu, tempeh, or edamame to boost protein content.
• Spice it up: Add a dash of smoked paprika or cumin to the roasted sweet potatoes for an extra flavor kick.
• Dressing alternatives: Try a lemon-tahini dressing, a creamy avocado dressing, or a simple balsamic vinaigrette.

Nutrition Facts

Serving Suggestions

This Big Vegan Bowl is a complete meal on its own, but you can easily pair it with some fresh bread or a light soup for a heartier lunch or dinner. It’s also fantastic alongside a crisp green salad or a bowl of miso soup for a well-rounded vegan feast.

For dessert after your nourishing bowl, try the Cinnamon Pecan Ice Cream Recipe for a sweet, dairy-free treat. If you want to explore more savory dishes, the Classico Sun Dried Tomato Alfredo Sauce Recipe pairs beautifully with pasta and offers a rich flavor profile.

And if you’re in the mood for a comforting baked dish, check out the Cheese Penny Recipe, which can be adapted into a vegan version.

Conclusion

The Big Vegan Bowl from Oh She Glows is a shining example of how plant-based meals can be both delicious and deeply satisfying. It’s a colorful, nutrient-rich dish that’s easy to prepare and endlessly adaptable, making it perfect for anyone looking to embrace a healthier lifestyle or simply enjoy a vibrant bowl of goodness.

Whether you’re prepping meals for the week or serving it fresh for dinner, this bowl delivers on flavor, texture, and nourishment. Plus, it encourages creativity in the kitchen, letting you swap ingredients depending on what’s in season or what you’re craving.

Give this recipe a try and watch it become a staple in your meal rotation!

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