vegan bowl recipes

These Sheet Pan Veggies &amp; Chickpeas are tossed in a quick and easy dijon garlic marinade, then roasted until crispy. Serve over nourishing greens for a wholesome sheet pan dinner. Gluten-free, Grain-free, Nut-free.

Sheet Pan Garlic Dijon Chickpea Bowls

olive oil

Dijon mustard

garlic (crushed)

Salt and pepper

potatoes

red bell pepper (diced)

carrots (chopped)

chickpeas

parsley (for serving!)

lemon (1-2 tablespoons)

Salt and black pepper (to taste)

kale

Prep: Preheat the oven to 415 F and set a baking tray aside.

Make the Marinade: Whisk the oil, mustard, garlic, salt, and pepper together in a large bowl. Add the potatoes, bell pepper, and carrots to the bowl, then use a spatula to mix until they are evenly coated. Not all of the marinade will be absorbed, but that’s ok! Transfer the vegetables to the baking sheet and spread evenly across 2/3 of the sheet. Set aside.

Chickpeas: Add the chickpeas to the same veggie bowl and mix well, until they are coated in the remaining marinade. Spread evenly across the remaining 1/3 of the baking sheet.

Roast: Bake in the top rack of the oven for 30 to 35 minutes, stirring after 15 minutes, until the potatoes are golden and crispy. (Note: keep the chickpeas separately from the other vegetables so they get crispy)

Kale Salad: Use the same bowl as the vegetables; add the oil, mustard, lemon juice, salt and pepper and whisk well. Add the chopped kale to the bowl and use clean hands to massage the dressing into the kale for 60 to 90 seconds, until the kale shrinks in size and appears glossy. Set aside.

Serve &amp; Store: Divide the kale among serving bowls and top with roasted vegetables and chickpeas. Sprinkle with parsley, then serve warm. Leftovers will keep in the refrigerator for up to 3 days. I recommend reheating them in an oven, toaster oven, or air-fryer – the microwave will make them soggy.

These Vietnamese-Inspired Rice Bowls are filled with Crunchy Pickled Veggies, Crispy Tofu, Rice Noodles, and TONS of flavor - plus, they're Vegan and Gluten Free!

Vietnamese-Inspired Rice Bowls with Crispy Tofu 

block Extra Firm Tofu, pressed

tbsp Nutritional Yeast

tbsp Unseasoned Rice Vinegar

tbsp Reduced-Sodium Tamari

Daikon Radish,

Jalapeño,

½ Medium White Onion, thinly sliced

Carrots,

Distilled White Vinegar

½ tbsp Agave Nectar (or sweetener of choice)

Salt

oz Brown Rice Pad Thai Noodles (or noodle/grain of your choice)

Mixed Greens

Pink Radish, thinly sliced

Seedless or Persian Cucumbers, sliced

Cilantro,

Cilantro

Prepare the Crispy Tofu

Preheat the oven to 375F. Dice the pressed Tofu into 1/2&#8243; cubes, then add to a medium bowl. Add the Nutritional Yeast to the bowl, and mix well until the Tofu is evenly coated.

Drizzle the Rice Wine Vinegar and the Tamari over the Tofu, and stir well. Add the Tofu to a greased or lined Baking Sheet and bake for 15 minutes, flip, and then another 15-17 minutes.

Make your Pickled Veggies

While the Tofu is Cooking, wash and prepare all of your Vegetables, then place them all in a medium bowl. Bring the Vinegar, Agave Nectar, and Salt to a boil in a medium saucepan, then pour this liquid over the Vegetables. Carefully press the Vegetables down so they are fully submerged in the liquid, and let cool. Store any leftovers in the fridge in the pickling brine for up to 2 weeks.

Cook the Rice Noodles

according to the package instructions, then drain and rinse.

Assemble the Bowls: 

add a large handful of Mixed Greens to each bowl, then divide the Rice Noodles and Crispy Tofu evenly. Top with the Pickled Veggies, Radishes, Cucumber, Cilantro, a drizzle of Creamy Cilantro Dressing, and some Toasted Cashews.

Love this recipe! Do you have any recommendations on what to do with the leftover pickling juice (after you use all the pickled veggies)?

I found this recipe whilst looking for a baked tofu recipe.
Loved the bahn mi salad, but for me, the crispy tofu was stellar!
I will make my tofu like this every time. 
Thank you!

After the amazing orange chicken tofu we made last week, I knew I had to come back for more of your tofu recipes!! This did not disappoint! And for the record, I’m not even vegan — and still would choose your recipes time and time again!!!

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Sheet Pan Garlic Dijon Chickpea Bow...

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