Cajun Roasted Veggie Bowl with Garlic Dressing

(Cue trumpets)

This is one of my fav S/S recipes, and throws back to my salad days, which are no longer a part of my normal meal repertoire (read why here). On the days I’m eating this salad, I also forgo my usual avo toast as this is jam-packed with vegetable goodness.

The first time I made this I felt SO. FULL. And this is a great recipe to give to carnivores in your life who always ask you the protein question. 

It’s got a shit-ton of spices, but it’s ALL worth it to get that wicked cajun taste with just enough kick to wake up your tastebuds. Your pantry will thank me for the stock-up. And as with all of my recipes, you can (and should) adjust the flavours to your taste, and swap the veggies according to your preference.

Ingredients:
1 tbsp olive oil
Juice of 1/2 lemon
2 medium bunches of kale
3 avocados
Garlic dressing (I prefer Drew’s Roasted Garlic Peppercorn Dressing)

Vegetables:
1 head broccoli, chopped
1 small sweet potato
6 sliced mushrooms
1 red pepper, sliced
3 carrots, sliced
6 servings of brussels sprouts (I use about 30)

Spice mix:
1 tbsp nutritional yeast
3/4 tsp salt
2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp onion powder

Preheat oven to 425 F. Mix and set aside the spices. Chop the veggies and add to a large bowl. Drizzle the olive oil and lemon juice on the veggies, and spread them on two baking sheets lined with parchment paper. Sprinkle and toss the spices to coat the vegetables. Bake for 30 minutes, moving the veggies around after 20 minutes. Serve with chopped kale, 1/2 chopped avocado, and garlic dressing in a large bowl. Serves 6.

I would drizzle a bit more dressing than shown above – I just didn’t want to go crazy so I could show all the colour. I am also accepting donations of large salad bowls. 🙂

Below is the recipe for garlic dressing that came with the salad – as there are already quite a bit of ingredients involved in the salad, I prefer using store-bought garlic dressing, but if you try this one, let me know how it turns out! I also would use Habibi’s Mediterranean Garlic Sauce & Spread which is local to Vancouver, but this has a lower shelf life, so I’d end up eating the whole damn jar in a week. So I’d appreciate any other local reco’s!

Blend ingredients until smooth:

1/2 c cashews, soaked for at least 1 hour
1/2 c water
1/3 tsp salt
3/4 tsp garlic powder or 6 cloves of roasted garlic
1/4 tsp each dried sage, thyme, and oregano
1/4 tsp ground mustard
1/4 tsp onion powder
2 tsp olive oil
1/2 tsp vinegar
2 tsp nutritional yeast or 1 tsp miso

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