This bowl appears to be quite basic, but that’s because the beet-tahini dressing is the real star here. Roasting the beet and blending it with the other ingredients results in a delectable, creamy dressing that adds punch to anything it accompanies.
Per serving:
Preheat oven to 400 F. Wrap beet in aluminum foil to create little pouch. Place pouch on baking sheet and roast for about 45 minutes, until tender all the way through (stick toothpick or fork into beet to make sure). Remove from oven and let cool before proceeding.
In blender, combine beet, water, tahini, lemon juice, oil, garlic, cumin and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
In medium bowl, combine kale and oil. Massage kale with oil for a couple of minutes by hand, until tender and shiny.
Assemble 2 bowls with half of quinoa, chickpeas, kale and avocado in each. Garnish with lemon wedges and serve with dressing.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.