SPICED CAULIFLOWER TEMPEH SALAD BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small head of cauliflower, cut into florets

2 tbsp extra virgin olive oil

1 tsp salt

1⁄2 tsp ground cumin

1⁄4 tsp ground black pepper

FOR THE DRESSING

1⁄2 cup vegan mayonnaise

1⁄4 cup unsweetened dairy-free milk

1 tsp lemon juice

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1⁄4 tsp dill weed

Pinch of salt

Pinch of ground black pepper

227g (8oz) tempeh, sliced into 1⁄4- inch-thick slices and then into small bite-size pieces

227g (8oz) baby spinach

1 small red onion, cut into bite-size pieces

2 carrots, cut into small matchstick pieces

1 yellow bell pepper, cut into bite- size pieces

NUTRITIONAL VALUES

Calories: 576kcal
Fat: 41.6g (5.1g S.Fat)
Carbs: 34.1g
Protein: 26.1g
Sugar: 8.4g
Sodium: 1751mg

METHOD

CAULIFLOWER:
Preheat the oven to 400°F (200°C, or gas mark 6).

In a large mixing bowl, combine the cauliflower florets. Season with the oil, salt, cumin, and 14 teaspoon pepper. Toss. Spread out on a baking sheet and bake for about 25 minutes, or until the cauliflower can be easily pierced with a fork. Set aside after removing from the oven.

DRESSING:
Prepare the salad dressing while the cauliflower bakes. In a small bowl, combine the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pepper to taste. While the cauliflower bakes, marinate the tempeh in the dressing.

ASSEMBLY:
Separate the spinach into two salad bowls. Make an arc with each vegetable, beginning with the onion and continuing with the carrots, cauliflower, and bell pepper. Remove the tempeh from the marinade and add it to the bowl as a finishing touch. Serve with the dressing on the side.

SOUTHWEST VEGGIE-PACKED SALAD BOWL

SERVES 2 PORTIONS

FOR THE VEGETABLES

1 small sweet potato, peeled and chopped in bite-size pieces

2 tbsp extra virgin olive oil, divided

1⁄2 cup green lentils

1⁄2 cup diced red onion

1⁄2 cup diced bell pepper, orange and yellow

1⁄2 cup canned kidney beans, drained and rinsed

1 ear corn on the cob, kernels cut off of cob

1 tsp salt

FOR THE DRESSING

1⁄4 cup extra virgin olive oil

1⁄4 cup lime juice

2 tbsp maple syrup

1⁄4 to 1⁄2 tsp hot sauce

1⁄2 tsp salt

FOR THE ASSEMBLY

2 cups mixed lettuce

1⁄2 cup grape tomatoes, sliced in half

NUTRITIONAL VALUES

Calories: 1060kcal
Fat: 4.6g (1.9g S.Fat)
Carbs: 34.7g
Protein: 23g
Sugar: 30g
Sodium: 228mg

METHOD

VEGETABLES:
Preheat the oven to 400°F (200°C, or gas mark 6).

Toss the sweet potato with 1 tbsp oil on a baking sheet. Roast for about 25 minutes, or until the sweet potato can be easily pierced with a fork.

Rinse the lentils while the sweet potato roasts. In a medium saucepan, combine 1 cup water and the lentils. Cover, bring to a boil, then remove the lid and reduce the heat to medium. Cook for approximately 20 minutes, or until the lentils are tender.

Meanwhile, in a skillet over medium-high heat, heat 1 tbsp oil. Sauté the onion and bell pepper for 10 to 15 minutes, or until the onion is translucent. Heat through the kidney beans and corn. Set aside the lentils, sweet potato, and salt.

DRESSING:
Combine all of the dressing ingredients and set aside.

ASSEMBLY:
Divide the lettuce between two salad bowls, bringing it up higher on half of the bowl. Divide the lentil mixture evenly among the four bowls, filling half of each with it. Between the lettuce and vegetable mixture, place a row of sliced grape tomatoes. Serve with the dressing on the side.

ROASTED ROOT VEGETABLE SALAD BOWL

SERVES 2 PORTIONS

FOR THE ROASTED VEGETABLES

1 sweet potato, peeled and chopped into bite-size pieces

1 parsnip, peeled and sliced into 1⁄4- inch rounds

2 carrots, peeled and sliced into 1⁄2-inch rounds

2 tbsp extra virgin olive oil

1⁄2 tsp salt

FOR THE TAHINI DRESSING

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

3 tbsp water

FOR THE ASSEMBLY

1⁄4 cup diced red onion

1⁄2 cup chopped red cabbage

255g (9oz) baby spinach

1⁄4 cup raw shelled hempseed

1 tbsp chia seeds, black or white

NUTRITIONAL VALUES

Calories: 1010kcal
Fat: 10.3g (10.2g S.Fat)
Carbs: 2.9g
Protein: 50g
Sugar: 2.6g
Sodium: 120mg

METHOD

ROASTED VEGETABLES:
Preheat the oven to 375°F (190°C, or gas mark 5).

Keep the sweet potatoes, parsnips, and carrots separate on a baking sheet. Drizzle the oil over the top and toss lightly, keeping the vegetables separate. Season with salt. Bake for 30 to 35 minutes, or until a fork can be inserted and they can be pierced. Place aside.

TAHINI DRESSING:
In a blender, combine all of the dressing ingredients and blend until smooth.

ASSEMBLY:
Assemble the salad bowls by putting half of the spinach in the bottom of each bowl. Arrange the remaining vegetables and hempseed in a circle around the bowl's edge. Half of the dressing should be poured into the center of the vegetable round. Chia seeds should be sprinkled on top.