healthy vegan dinner

Healthy vegan rice bowls brimming with roasted veggies and chickpeas, all topped with a luscious and bright lemon-turmeric sunshine sauce.

Vegan Rice Bowls with Sunshine Sauce

cauliflower

potatoes

chickpeas

rice

Tablespoons olive oil (divided)

salt (divided)

pepper (divided)

turmeric (divided)

5.3-ounce container plain vegan yogurt (I like Kite Hill)

olive oil

lemon (juiced (about 2 Tablespoons))

Tablespoons agave

turmeric

garlic powder

ginger

salt

pepper

green onions (sliced thinly)

cashews (chopped)

baking sheet

Preheat oven to 400 degrees Fahrenheit. Get two baking sheets out and set aside.

In a large mixing bowl, combine sweet potatoes with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to one of the baking sheets.

In the same mixing bowl, combine cauliflower with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to the other baking sheet.

Add chickpeas to the mixing bowl and mix with 2 Tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and add to the baking dish with the cauliflower. Tip: make sure a flat surface of the cauliflower floret is touching the baking sheet. This will give you nice golden brown edges!

Bake sweet potatoes, cauliflower, and chickpeas for 25-30 minutes,  rotating the pans halfway through.

While the veggies are roasting, cook the rice. I like using my Instant Pot for this step!

Make the sauce by combining all the sauce ingredients in a small mixing bowl and whisking until completely smooth. Taste and adjust seasons if needed.

Divide rice up into bowls. Top with roasted veggies and lather on some sunshine sauce! Top with sliced green onions and chopped cashews if desired. Enjoy!

Assemble the bowls:

I’m a 40 year old dad who just started my meatless journey with my pregnant wife, and she asked me to make this recipe when I got home from work today. It was absolutely perfect. It did not leave me longing for meat whatsoever when I was done, and I made the whole thing in about 40 minutes start to finish. Thank you for the recipe.

Super easy and delicious. Used as meal prep for my week of lunches!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623861828/y9uy5v6i0ncsg9qvam7y.mp4

Enjoy this delightful Vegan Zucchini Ravioli filled with a creamy mixture of vegan cream cheese, spinach, olives, and aromatic herbs. Baked on a bed of rich tomato sauce and topped with vegan Parmesan, this dish is a healthy and flavorful twist on a classic Italian favorite.

Zucchini Ravioli with Creamy Spinach Filling

zucchini

vegan cream cheese

basil (divided)

garlic (minced)

Kosher salt

black pepper

Italian seasoning:

olives

spinach (roughly chopped)

tomato sauce

Vegan Parmesan (for topping)

Extra-virgin olive oil (for drizzling)

Preheat

Step 1:

Make Noodles

Make the zucchini noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin, flat strips until you reach the center. These are your “noodles.”

Step 2:

Make Filling

Make the filling: In a medium bowl, combine vegan cream cheese, Italian seasoning, olives, spinach, 2 tablespoons of basil, garlic, salt, and pepper. Mix well until smooth.

Step 3:

Assemble

Assemble the ravioli: Lay two strips of zucchini noodles so they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips, creating a “T” shape. Spoon about 1 tablespoon of the filling into the center of the zucchini. Fold the ends of the strips over the center, one side at a time. Flip the ravioli over and place seam-side down.

Step 4:

Pour tomato sauce

Pour the tomato sauce at the bottom of the baking dish and place the zucchini ravioli on top.

Step 5:

Top with vegan parmesan

Top with vegan Parmesan and drizzle with olive oil.

Step 6:

Bake

Bake for 25 to 30 minutes, until the zucchini noodles are “al dente” and the vegan Parmesan is golden.

Step 7:

Garnish

Garnish with the remaining basil before serving.

Step 8:

Top 2 healthy vegan dinner recipes from across the web

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Vegan Rice Bowls with Sunshine Sauc...

Zucchini Ravioli with Creamy Spinac...

Top 2 healthy vegan dinner recipes from across the web

The most viewed healthy vegan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Rice Bowls with Sunshine Sauc...

Zucchini Ravioli with Creamy Spinac...

The most viewed healthy vegan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine