Vegan Deluxe Recipe

Cook grains ahead

Cook 3 cups short-grain brown rice and 1 cup quinoa according to package directions (or use precooked). Cool slightly and fluff with a fork. Keep warm or chill if assembling cold bowls.

Preheat oven to 425°F (220°C). On a large baking sheet toss broccoli, cauliflower, carrots and red bell pepper with 3 tbs olive oil, 1 tsp sea salt and 1 tsp black pepper. Spread in a single layer and roast 18–22 minutes, tossing once, until edges are browned and vegetables are tender. Remove from oven and let cool slightly.

While vegetables roast, heat a large skillet over medium heat. Add chickpeas, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tbs maple syrup (if using) and 1 tsp sesame oil. Cook, stirring occasionally, 6–8 minutes until chickpeas are warmed through and slightly caramelized. Season to taste with salt and pepper.

Place 4 cups mixed baby greens in a large bowl. Add diced cucumber, halved cherry tomatoes, sliced red cabbage and sliced scallions. Drizzle 1 tbs olive oil and 1 tbs soy sauce/tamari, toss lightly to combine. Adjust seasoning with salt and pepper to taste.

If quick-pickled carrots are not ready, make a quick pickle: warm 1/2 cup water with 1/2 cup rice vinegar and 1 tbs sugar and 1/2 tsp salt, pour over 1 cup julienned carrots in a jar and let sit 15–20 minutes. Drain before serving. Drain sauerkraut well.

Tahini lemon dressing

Whisk together 1 tbs tahini, 2 tbs lemon juice, 2 tbs water and a pinch of salt until smooth. Add more water to reach drizzle consistency.

Spicy vegan mayo

Mix 2 tbs vegan mayo with 1 tsp sriracha (or to taste) and a squeeze of lemon. Adjust heat as desired.

To assemble the Vegan Deluxe (makes 10 sides): For each side portion, place 1/3 cup cooked brown rice and 1/10 cup cooked quinoa (approx 2 tbsp) or distribute rice/quinoa evenly across 10 bowls as the base. Divide roasted vegetables evenly (about 1/5 cup of mixed roasted vegetables per side). Add approximately 3/5 cup dressed mixed greens per side (divide the salad among portions). Spoon 3 tablespoons of the spiced chickpeas across the portions. Add 1 tablespoon quick pickled carrots and 1 tablespoon sauerkraut to each portion.

Drizzle each portion with about 1 teaspoon tahini lemon dressing and 1/2 teaspoon spicy mayo (optional). Sprinkle toasted pumpkin seeds and toasted sesame seeds over each. Garnish with chopped cilantro and serve with a lime wedge for squeezing.

Taste one portion and adjust salt, pepper or lemon as needed for remaining portions.