Name: Milestones Coquitlam - Test Kitchens VEGAN BOWL Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups short-grain brown rice (cooked); 2.5 cups water; 0.5 tsp salt; 2 cups sweet potato, peeled and diced 1/2-inch; 2 cups broccoli florets; 1 cup red bell pepper, sliced; 2 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp black pepper; 0.5 tsp salt; 1.5 cups canned chickpeas, drained and rinsed; 1 tbs olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp salt; 4 cups mixed salad greens (baby spinach, arugula, lettuce); 1 cup cucumber, thinly sliced; 0.25 cup green onions, sliced; 0.25 cup fresh cilantro, chopped (optional); 0.25 cup tahini (well stirred); 2 tbs fresh lemon juice; 1 tsp maple syrup; 1 tsp soy sauce or tamari; 2 tbs warm water; 1 tsp garlic, minced; 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp toasted sesame seeds; 2 pieces lemon wedges

Method

Grain Base

Cook brown rice

Rinse 1.5 cups short-grain brown rice under cold water until water runs clear. Combine rinsed rice, 2.5 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce to a low simmer, cover, and cook for 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes, then fluff with a fork. Measure out 2 cups cooked rice for 4 servings (leftovers can be kept refrigerated).

Roasted Vegetables

Prep and roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss diced sweet potato (2 cups), broccoli florets (2 cups), and sliced red bell pepper (1 cup) with 2 tablespoons olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated. Spread vegetables in a single layer. Roast for 20–25 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized. Remove from oven and keep warm.

Crispy Chickpeas

Crisp chickpeas

Preheat oven to 400°F (200°C) or use same oven if space allows after veggies (you may roast chickpeas for slightly less time). Pat 1.5 cups drained chickpeas dry with a kitchen towel. Toss with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, shaking pan or stirring every 8 minutes, until chickpeas are golden and crisp. For extra crispiness, leave in oven with door slightly ajar for 2–3 minutes after turning oven off. Remove and cool slightly.

Tahini-Lemon Dressing

Make dressing

In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup, 1 teaspoon soy sauce or tamari, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in 2 tablespoons warm water a little at a time until dressing is smooth and pourable; add up to 1 tablespoon more water if needed to reach desired consistency. Taste and adjust acidity or salt.

Greens & Fresh

Prep salad components

Wash and dry 4 cups mixed salad greens. Thinly slice 1 cup cucumber and slice 1/4 cup green onions. Chop 1/4 cup cilantro if using. Keep refrigerated until assembly.

Assembly & Garnish

Assemble bowls

Divide 2 cups cooked brown rice among four bowls (about 1/2 cup per serving). Add a generous handful (about 1 cup) of mixed greens to each bowl. Arrange roasted vegetables, crispy chickpeas, cucumber slices, and green onions in separate sections on top of the rice and greens for a composed bowl.

Dress and finish

Drizzle about 1.5 tablespoons tahini-lemon dressing over each bowl (or serve on the side). Sprinkle toasted sesame seeds (1 tsp total, divided), chopped cilantro, and a pinch of chili flakes to taste. Serve with lemon wedges on the side for extra brightness.

Vegan Bowl Recipe