I’ve been making these healthy veggie bowls for two days in a row for dinner. And I would do it again and again because:
- They are really delicious and healthy at the same time.
- It’s a well-balanced and nutritious meal.
- There is a lot of room for experiment. The choice of vegetables, legumes and dressing is up to you. If you like to eat seasonal, healthy veggie bowls are your new best friends.
- You can make them for brunch, lunch or dinner. It’s perfect for workdays as you can take a veggie bowl with you in a jar.
- It’s a great make-ahead meal.
- You can use leftover vegetables.
- It’s not a salad, it’s better than a salad!
- It has a lot of delicious flavors combined in one hearty meal.
- It’s vegan.
- It looks cool!
How to Make Healthy Veggie Bowls
I started by roasting sweet potatoes and chick peas in the oven with olive oil and spices.
Meanwhile, I stir fried the vegetables in a wok and prepared the dressing. I gave it a slight Asian touch by adding ginger, chilli and garlic while frying. The whole meal was ready in about 30 minutes. Here is how I made it:Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing.
For the roasted sweet potatoes and chick peas:
For the stir fried vegetables:
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Preheat the oven to 180 ºC or 355 ºF.
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Combine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aroma appears.
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Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and the sweet potatoes. Mix well. Transfer to a baking tray or form and bake for 20 min.
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Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.
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Combine ginger, garlic and chilli in a bowl. You might want to prepare your vegetables in advance before you stir fry them, as it’s a fast process and there is no time for chopping.
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Slice the carrots with a potato peeler in long stripes.
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Remove the corn kernels from cob with a knife.
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Chop the scallions.
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Prepare the dressing: mix together avocado, coconut milk, lime juice, olive oil and garlic in a food processor or with a mixer. Add a pinch of salt.
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After 20 min of roasting the sweet potatoes, stir them with a spatula and add the chickpeas on the backing tray, as shown on the picture above. Bake for 10 more minutes.
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In a wok or skillet, sauté the napa cabbage in a tiny bit of oil over medium heat until it softens (2-3 minutes), stirring occasionally. Season with salt and pepper.
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Take two bowls and distribute the napa cabbage evenly into both bowl.
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Put the wok back on the stove. Add a bit of oil and one third of the garlic-ginger-chilli mixture. Add the carrots to the wok and sauté for 4 minutes or until golden, stirring occasionally. Transfer to the bowls.
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Repeat the procedure with corn and scallions.
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Stir the chick peas and sweet potatoes and bake for 5 more minutes.
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After they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.
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Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.
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Enjoy!
Greetings, Elena
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