40+ Flavorful Sunday Vegan Bowl Recipes to Start Your Week

Sundays are the perfect time to unwind and treat yourself to a satisfying, wholesome meal.

Whether you’re meal prepping for the week ahead or simply looking to enjoy a nutritious, delicious dish, vegan bowls offer an ideal solution.

Packed with fresh vegetables, grains, legumes, and vibrant flavors, vegan bowls are not only easy to assemble but also versatile enough to suit a variety of tastes and dietary needs.

From protein-packed options like lentils and chickpeas to flavor-rich dressings and toppings, there’s no limit to the creativity you can infuse into a Sunday vegan bowl.

In this blog post, we’ll explore 40+ Sunday vegan bowl recipes that will leave you feeling nourished and satisfied.

These bowls are perfect for a quick yet wholesome lunch, dinner, or even a light snack.

Whether you crave something light and refreshing or hearty and warming, these recipes will inspire you to create vegan bowls that are as satisfying as they are nourishing.

Get ready to make your Sundays even more delightful with a variety of vibrant, healthy, and plant-based meals.

40+ Flavorful Sunday Vegan Bowl Recipes to Start Your Week

Vegan bowls are a fantastic way to embrace plant-based eating, and with so many recipes to choose from, the options are endless.

Whether you prefer a light, refreshing bowl with crisp greens or a hearty, warm bowl packed with grains and roasted veggies, these 40+ Sunday vegan bowl recipes offer something for everyone.

Not only are these bowls quick and easy to prepare, but they’re also nutrient-dense, ensuring you get the vitamins, minerals, and protein needed to fuel your day.

By incorporating these vegan bowls into your Sunday routine, you can enjoy a delicious meal that’s both satisfying and nourishing, setting the tone for a healthy week ahead.

So, gather your favorite ingredients, get creative with your toppings, and enjoy the simplicity and joy of a wholesome vegan bowl every Sunday.

Vegan Buddha Bowl with Tofu & Tahini Dressing

This vibrant and nourishing Buddha Bowl is packed with protein-rich tofu, colorful veggies, and a creamy tahini dressing. Perfect for a Sunday meal, it’s customizable to fit your preferences with a variety of grains, greens, and roasted vegetables. Full of flavor and essential nutrients, this bowl makes for a filling yet healthy dish that is both satisfying and easy to prepare.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cup roasted sweet potatoes, cubed
• 1 cup steamed broccoli
• 1/2 cup shredded carrots
• 1/4 cup pumpkin seeds
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• 1 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. While the sweet potatoes are roasting, press and cube the tofu. Sauté the tofu in a non-stick pan with a bit of olive oil over medium heat for 6-8 minutes until golden and crispy.
3. Prepare the quinoa according to package instructions and steam the broccoli.
4. To make the tahini dressing, whisk together the tahini, lemon juice, maple syrup, water, garlic powder, and a pinch of salt until smooth.
5. To assemble the bowl, layer the quinoa, roasted sweet potatoes, tofu, broccoli, shredded carrots, and avocado in a large bowl.
6. Drizzle with the tahini dressing and sprinkle with pumpkin seeds for an extra crunch.

This Vegan Buddha Bowl is a colorful and nutritious meal that is perfect for a relaxed Sunday. The combination of textures and flavors—crispy tofu, sweet roasted sweet potatoes, creamy avocado, and crunchy pumpkin seeds—make it a satisfying and hearty dish. The tahini dressing ties everything together with its rich, savory flavor, adding a delightful creaminess. This bowl is versatile, so feel free to swap out ingredients based on what’s in season or your personal preferences. It’s a great way to enjoy a nourishing, plant-based meal that doesn’t compromise on taste or variety.

Sweet Potato & Black Bean Vegan Bowl with Lime Dressing

Packed with the rich, savory flavor of roasted sweet potatoes, protein-packed black beans, and a tangy lime dressing, this Vegan Bowl offers a balanced combination of carbohydrates, protein, and healthy fats. The bold flavors from the cumin and lime dressing will leave you feeling refreshed and satisfied, making it a perfect dish for a Sunday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked brown rice or farro
• 1/2 red onion, thinly sliced
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lime Dressing:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes are roasting, cook the brown rice or farro according to package directions.
3. In a small bowl, whisk together the lime dressing ingredients: olive oil, lime juice, maple syrup, cumin, salt, and pepper.
4. In a large bowl, combine the cooked rice, black beans, corn, and roasted sweet potatoes.
5. Add the sliced red onion and avocado, and pour over the lime dressing. Toss gently to combine.
6. Serve immediately or refrigerate for later use.

This Sweet Potato & Black Bean Vegan Bowl is not only a feast for the eyes with its bright colors, but it also delivers a hearty, satisfying meal that is both healthy and full of flavor. The roasted sweet potatoes bring a natural sweetness that pairs beautifully with the earthy black beans and the zesty lime dressing. The addition of avocado provides creaminess, while the cumin in the dressing adds a smoky depth to the dish. This bowl is perfect for a Sunday meal that is nourishing, refreshing, and completely plant-based. It’s a versatile recipe that you can prepare ahead of time and enjoy throughout the week.

Chickpea & Avocado Vegan Grain Bowl

A satisfying grain bowl filled with protein-rich chickpeas, creamy avocado, and an array of fresh vegetables, this dish is perfect for a light yet filling Sunday meal. The combination of crunchy vegetables, hearty grains, and a tangy lemon tahini dressing makes it a flavorful and nourishing choice.

Ingredients:

• 1 cup cooked farro or couscous
• 1 cup roasted chickpeas (or canned chickpeas, drained and roasted)
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup red cabbage, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Water to thin (if necessary)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). If using canned chickpeas, drain and pat dry with paper towels. Toss with olive oil, salt, and pepper, and roast for 20 minutes, stirring halfway through, until crispy.
2. Cook the farro or couscous according to the package directions.
3. Prepare the vegetables: slice the cucumber, halve the cherry tomatoes, and thinly slice the red cabbage.
4. To make the lemon tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water a little at a time until the dressing reaches a pourable consistency.
5. Assemble the bowl by layering the cooked farro or couscous, roasted chickpeas, avocado slices, cucumber, tomatoes, and cabbage.
6. Drizzle with the lemon tahini dressing and serve.

This Chickpea & Avocado Vegan Grain Bowl is a delightful and balanced dish that combines crunchy vegetables, hearty grains, and creamy avocado. The roasted chickpeas add a satisfying crunch and protein to keep you full, while the lemon tahini dressing ties everything together with a bright, nutty flavor. The fresh vegetables add a refreshing contrast, making this meal a perfect Sunday dish that’s easy to prepare yet incredibly satisfying. Whether you enjoy it for lunch or dinner, this grain bowl is a great way to fuel your day with whole, plant-based ingredients that are both wholesome and delicious.

Mediterranean Vegan Bowl with Hummus and Pita

Transport yourself to the Mediterranean with this vibrant and satisfying vegan bowl. Filled with fresh veggies, crunchy pita, creamy hummus, and protein-packed chickpeas, this bowl is bursting with flavors from the Mediterranean region. Perfect for a Sunday meal, it’s a colorful, filling, and balanced dish that combines hearty grains, legumes, and fresh vegetables, topped off with a zingy lemon dressing.

Ingredients:

• 1 cup cooked couscous or bulgur wheat
• 1 cup roasted chickpeas (or canned chickpeas, drained and roasted)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1 avocado, sliced
• 2 whole wheat pita breads, cut into wedges
• 1/4 cup hummus
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). If using canned chickpeas, drain and pat dry. Toss with olive oil, salt, and pepper, and roast for 20-25 minutes, shaking halfway through, until crispy.
2. While the chickpeas are roasting, prepare the couscous or bulgur wheat according to package instructions.
3. In a small bowl, whisk together the lemon dressing ingredients: olive oil, lemon juice, oregano, salt, and pepper.
4. Toast the pita bread in the oven or on a skillet until golden and crispy, then cut into wedges.
5. Assemble the bowl by layering couscous, roasted chickpeas, cucumber, tomatoes, red onion, olives, and avocado.
6. Top with a dollop of hummus, pita wedges, and drizzle with the lemon dressing.

This Mediterranean Vegan Bowl with Hummus and Pita brings together the best of Mediterranean flavors in one vibrant, wholesome dish. The combination of roasted chickpeas, fresh vegetables, and creamy hummus creates a balance of textures, while the tangy lemon dressing adds the perfect finishing touch. The crispy pita wedges provide a satisfying crunch, making every bite a delight. This bowl is not only visually appealing but also rich in plant-based proteins, healthy fats, and fiber, making it a nutritious and filling option for a Sunday meal or a quick weeknight dinner.

Vegan Taco Bowl with Spicy Jackfruit and Guacamole

Spicy, savory jackfruit, paired with fresh veggies, brown rice, and a creamy guacamole, makes this Vegan Taco Bowl an irresistible dish. It’s a twist on traditional tacos, but in a bowl form, with jackfruit standing in as a meat alternative for a flavorful, plant-based meal. Topped with zesty lime and a creamy drizzle, this dish will satisfy taco cravings in a wholesome way.

Ingredients:

• 1 can young green jackfruit in brine, drained and shredded
• 1 cup cooked brown rice
• 1/2 red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1 avocado, mashed
• 1 tbsp olive oil
• Salt and pepper to taste

For the Spicy Jackfruit:

• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp lime juice

For the Guacamole:

• 1 ripe avocado
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/4 cup cilantro, chopped

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded jackfruit and sauté for 5-7 minutes until it begins to brown.
2. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper to the skillet, and stir well. Cook for another 5 minutes, then add the lime juice and toss to combine. Remove from heat.
3. Prepare the brown rice according to package instructions.
4. To make the guacamole, mash the avocado in a bowl and stir in lime juice, salt, pepper, and cilantro.
5. Assemble the taco bowl by layering the cooked rice, spicy jackfruit, red onion, corn, tomatoes, and mashed avocado.
6. Serve with extra lime wedges and fresh cilantro on top.

This Vegan Taco Bowl with Spicy Jackfruit and Guacamole is a fun, flavorful alternative to traditional tacos. The jackfruit mimics the texture of meat and soaks up the smoky, spicy seasonings, making it a satisfying filling. The guacamole adds a creamy, cooling element to balance the heat, while the brown rice and fresh veggies provide substance and crunch. Whether you’re craving a taco-inspired meal or simply want something quick and delicious, this vegan bowl is packed with vibrant flavors and textures that will keep you coming back for more.

Roasted Cauliflower & Lentil Vegan Bowl

This Roasted Cauliflower & Lentil Vegan Bowl combines the hearty, earthy flavor of roasted cauliflower with protein-rich lentils and a tangy dressing. With the addition of fresh greens, crunchy nuts, and a savory tahini sauce, this bowl is the epitome of comfort food with a healthy twist. Perfect for a Sunday meal, this dish is nutritious, filling, and full of flavor.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup cooked lentils (green or brown)
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup almonds or sunflower seeds, toasted
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp water (or more for desired consistency)
• 1 tsp ground turmeric
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and golden brown.
2. While the cauliflower is roasting, cook the lentils according to package instructions.
3. Toast the almonds or sunflower seeds in a dry pan over medium heat for 2-3 minutes until lightly browned and fragrant.
4. To make the tahini dressing, whisk together tahini, lemon juice, olive oil, turmeric, salt, and pepper. Add water a little at a time to reach your desired consistency.
5. In a large bowl, layer the cooked lentils, roasted cauliflower, and mixed greens.
6. Drizzle with tahini dressing and top with toasted almonds or sunflower seeds for a bit of crunch.

The Roasted Cauliflower & Lentil Vegan Bowl is a simple yet delicious dish that brings together earthy roasted cauliflower, protein-packed lentils, and a creamy, flavorful tahini dressing. The combination of textures—tender cauliflower, soft lentils, and crunchy nuts—makes every bite exciting, while the turmeric in the dressing adds a warm, aromatic flavor. This bowl is a perfect Sunday meal for those looking for a wholesome, nutrient-dense option that will leave you feeling satisfied. Whether you’re vegan or simply looking to eat more plant-based, this bowl is sure to become a new favorite.

Sweet Potato & Black Bean Vegan Bowl

This Sweet Potato & Black Bean Vegan Bowl is the perfect comfort food for a cozy Sunday meal. Roasted sweet potatoes and seasoned black beans are paired with brown rice and fresh avocado, all drizzled with a zesty lime dressing. Packed with nutrients, this dish is not only filling but also bursting with vibrant flavors and textures that will leave you feeling nourished and satisfied.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
2. While the sweet potatoes are roasting, prepare the black beans by sautéing them in a pan with 1 tbsp olive oil, cumin, chili powder, salt, and pepper for 5-7 minutes until heated through.
3. In a small bowl, whisk together the lime dressing ingredients: olive oil, lime juice, cumin, chili powder, salt, and pepper.
4. To assemble the bowl, layer the cooked brown rice, roasted sweet potatoes, sautéed black beans, cherry tomatoes, and avocado slices.
5. Drizzle the lime dressing over the top and sprinkle with fresh cilantro.

This Sweet Potato & Black Bean Vegan Bowl is a perfect combination of sweetness, savory flavors, and textures that work beautifully together. The roasted sweet potatoes provide a soft, caramelized contrast to the black beans, while the avocado adds creaminess and the lime dressing ties everything together with a bright, tangy finish. Whether you’re looking for a hearty, healthy vegan meal or just a flavorful, satisfying dish, this bowl is guaranteed to be a hit.

Asian-Inspired Tofu & Noodle Vegan Bowl

This Asian-Inspired Tofu & Noodle Vegan Bowl is a flavorful and filling meal perfect for a Sunday feast. With crispy tofu, stir-fried vegetables, and soba noodles, this dish combines savory umami flavors with a hint of sweetness and spice from the sesame soy dressing. It’s an easy-to-make, nourishing bowl that will have you coming back for seconds.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups cooked soba noodles
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 bell pepper, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp sesame seeds, toasted

For the Sesame Soy Dressing:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp garlic powder

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally until golden brown and crispy. Season with salt and pepper.
2. While the tofu is cooking, steam or sauté the broccoli, carrot, and bell pepper in sesame oil until tender but still crisp, about 5-7 minutes.
3. Cook the soba noodles according to package instructions, then drain and rinse with cold water to stop the cooking process.
4. In a small bowl, whisk together the sesame soy dressing ingredients: soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and garlic powder.
5. To assemble the bowl, layer the soba noodles, crispy tofu, stir-fried vegetables, and drizzle with the sesame soy dressing.
6. Top with toasted sesame seeds for extra crunch.

This Asian-Inspired Tofu & Noodle Vegan Bowl is an exciting combination of textures and flavors. The crispy tofu provides a satisfying crunch, while the soba noodles serve as a hearty base. The stir-fried veggies add a fresh and colorful touch, and the sesame soy dressing ties everything together with a perfect balance of savory, sweet, and tangy notes. Whether you’re craving an Asian-inspired meal or simply looking for something filling and plant-based, this vegan bowl delivers both flavor and nutrition.

Buddha Bowl with Roasted Veggies and Tahini Dressing

A classic Buddha Bowl, this vibrant dish is filled with nutrient-dense ingredients like roasted vegetables, quinoa, chickpeas, and a creamy tahini dressing. It’s the ultimate bowl for a Sunday meal, offering a healthy balance of protein, healthy fats, and fiber, with bold flavors and textures that will leave you feeling energized and satisfied.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted chickpeas (or canned chickpeas, drained and roasted)
• 1 small zucchini, sliced
• 1 small sweet potato, peeled and cubed
• 1/2 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp water (or more for desired consistency)
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes, zucchini slices, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
2. If using canned chickpeas, drain, rinse, and pat them dry. Roast them with olive oil, salt, and pepper for 20 minutes, shaking halfway through.
3. Cook the quinoa according to package instructions.
4. To make the tahini dressing, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper. Add water a little at a time to reach your desired consistency.
5. To assemble the Buddha bowl, layer the quinoa, roasted vegetables, roasted chickpeas, and drizzle with tahini dressing.

This Buddha Bowl with Roasted Veggies and Tahini Dressing is a beautifully balanced, hearty meal that brings together wholesome ingredients in a delicious way. The quinoa provides a fluffy base, while the roasted vegetables offer a rich, caramelized flavor. The chickpeas add protein and texture, and the creamy tahini dressing elevates the dish with its rich, nutty flavor. This vegan bowl is packed with plant-based goodness, making it an ideal choice for a nourishing Sunday meal or a make-ahead lunch throughout the week.

Mediterranean Chickpea & Hummus Vegan Bowl

The Mediterranean Chickpea & Hummus Vegan Bowl is a fresh and flavorful dish that combines the rich, creamy goodness of hummus with crispy roasted chickpeas, cucumbers, tomatoes, olives, and quinoa. It’s a delightful, nutrient-packed bowl that draws inspiration from Mediterranean flavors, offering a refreshing meal with a perfect balance of protein, healthy fats, and fiber. Ideal for a light yet satisfying Sunday lunch.

Ingredients:

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 red onion, thinly sliced
• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp dried oregano
• Fresh parsley for garnish

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Water to thin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, pepper, and oregano, then spread them out on a baking sheet. Roast for 20-25 minutes, shaking halfway through, until crispy.
2. In a small bowl, whisk together the lemon tahini dressing ingredients: tahini, lemon juice, olive oil, garlic powder, salt, and pepper. Add water to thin to your desired consistency.
3. To assemble the bowl, start with a base of quinoa, then layer with roasted chickpeas, diced cucumber, cherry tomatoes, olives, and red onion.
4. Add a generous scoop of hummus to the center of the bowl, drizzle with lemon tahini dressing, and garnish with fresh parsley.

This Mediterranean Chickpea & Hummus Vegan Bowl is the ultimate feel-good meal that’s both light and satisfying. The creamy hummus pairs wonderfully with the crispy roasted chickpeas, while the fresh vegetables provide a crunchy contrast. The lemon tahini dressing adds a tangy richness that ties all the ingredients together beautifully. This bowl is not only vibrant and colorful but also packed with wholesome ingredients that will leave you feeling energized and nourished.

BBQ Tofu & Corn Vegan Bowl

The BBQ Tofu & Corn Vegan Bowl is a smoky, sweet, and savory dish that combines crispy baked tofu with charred corn, fresh greens, and quinoa. Drizzled with a tangy BBQ sauce, this bowl is a perfect choice for a hearty and flavorful Sunday meal. The combination of smoky tofu, juicy corn, and crunchy veggies makes for a satisfying vegan meal that’s full of flavor and texture.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup cooked quinoa
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, sliced
• 1 avocado, sliced
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup BBQ sauce (store-bought or homemade)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed tofu with 1 tbsp olive oil, salt, and pepper. Spread it on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
2. In a pan, heat the remaining olive oil over medium heat and sauté the corn for 5-7 minutes until lightly charred. Season with salt and pepper.
3. To assemble the bowl, layer the quinoa at the bottom, followed by the roasted tofu, sautéed corn, red onion, and mixed greens.
4. Top with avocado slices and drizzle with BBQ sauce.

This BBQ Tofu & Corn Vegan Bowl is packed with smoky and sweet flavors that make it a standout meal. The crispy tofu is the perfect protein base, while the charred corn brings a touch of sweetness and crunch. The fresh greens and avocado balance out the dish, and the BBQ sauce adds a delightful smoky finish. This bowl is ideal for anyone craving a bold and hearty vegan meal that’s sure to satisfy both taste buds and hunger.

Rainbow Veggie & Rice Vegan Bowl

The Rainbow Veggie & Rice Vegan Bowl is a colorful and nutritious dish filled with a variety of fresh, roasted, and pickled vegetables. Paired with brown rice, this vibrant bowl offers a mix of textures, from crunchy veggies to creamy avocado, all topped with a tangy miso dressing. It’s a fantastic way to enjoy a wide range of vegetables in a single meal, making it the perfect Sunday dish for a burst of flavor and nourishment.

Ingredients:

• 1 cup cooked brown rice
• 1/2 cup roasted carrots, sliced
• 1/2 cup roasted sweet potatoes, cubed
• 1/2 cup red cabbage, shredded
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 1/4 cup radishes, thinly sliced
• 1 tbsp sesame seeds, toasted
• Fresh cilantro for garnish

For the Miso Dressing:

• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp water (more if needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots and sweet potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. To make the miso dressing, whisk together the miso paste, rice vinegar, maple syrup, sesame oil, and water in a bowl until smooth.
3. To assemble the bowl, start with a layer of brown rice, then top with the roasted carrots and sweet potatoes, shredded red cabbage, cucumber slices, radishes, and avocado.
4. Drizzle the miso dressing over the top and sprinkle with sesame seeds and fresh cilantro for garnish.

This Rainbow Veggie & Rice Vegan Bowl is a feast for the eyes and the taste buds. The variety of colorful vegetables adds vibrancy, while the roasted carrots and sweet potatoes offer a warm, hearty base. The creamy avocado contrasts with the crunch of the radishes and cabbage, and the miso dressing brings everything together with its savory umami flavor. This bowl is perfect for a nourishing, balanced meal that’s full of nutrients and bursting with fresh, delicious flavors.

Spicy Peanut Tempeh & Veggie Bowl

The Spicy Peanut Tempeh & Veggie Bowl is an incredibly flavorful and satisfying vegan dish that features crispy tempeh marinated in a spicy peanut sauce, paired with roasted vegetables, and served on a bed of rice. The savory peanut sauce, with a touch of heat, adds a rich and creamy layer to the crispy tempeh, while the roasted vegetables provide a satisfying contrast in texture. This bowl is perfect for anyone craving a protein-packed, spicy, and comforting meal.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1 cup cooked brown rice
• 1 cup broccoli florets, roasted
• 1/2 red bell pepper, sliced
• 1/2 cup carrots, julienned
• 1/2 avocado, sliced
• 1 tbsp sesame seeds, toasted
• Fresh cilantro for garnish

For the Peanut Sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha (or more for extra heat)
• 2 tbsp water (to thin)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli, bell pepper, and carrots with olive oil, salt, and pepper, and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
2. In a pan over medium heat, cook the tempeh strips for 3-4 minutes on each side until crispy and golden.
3. In a small bowl, whisk together the peanut sauce ingredients: peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and water. Adjust the water as needed to achieve a creamy, pourable consistency.
4. To assemble the bowl, start with a base of rice, then layer with the roasted vegetables, crispy tempeh, and avocado slices. Drizzle the spicy peanut sauce over the top, and sprinkle with sesame seeds and fresh cilantro.

This Spicy Peanut Tempeh & Veggie Bowl brings bold flavors and textures to the table, making it a standout meal for anyone who loves a little heat. The peanut sauce is rich and creamy with just the right amount of spice, while the roasted vegetables and crispy tempeh add depth and heartiness to the dish. The combination of savory, spicy, and fresh ingredients in this bowl makes it the perfect choice for a filling yet energizing vegan meal.

Sweet Potato & Black Bean Vegan Bowl

The Sweet Potato & Black Bean Vegan Bowl is a comforting and nourishing dish that features tender roasted sweet potatoes, hearty black beans, and vibrant greens. Topped with a tangy lime dressing and garnished with cilantro, this bowl is both filling and refreshing, providing a great balance of sweet, savory, and zesty flavors. This meal is perfect for a Sunday lunch or dinner when you want a wholesome, plant-based dish that is as satisfying as it is delicious.

Ingredients:

• 1 large sweet potato, cubed
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked quinoa or brown rice
• 1 cup spinach or kale, lightly sautéed
• 1/2 avocado, sliced
• Fresh cilantro for garnish
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lime Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy.
2. In a small bowl, whisk together the lime dressing ingredients: olive oil, lime juice, maple syrup, cumin, salt, and pepper.
3. To assemble the bowl, start with a base of quinoa or brown rice, then top with the roasted sweet potatoes, black beans, sautéed greens, and avocado slices.
4. Drizzle the lime dressing over the top, and garnish with fresh cilantro.

This Sweet Potato & Black Bean Vegan Bowl is an explosion of flavors, textures, and colors. The sweetness of the roasted sweet potatoes perfectly balances the savory black beans, while the lime dressing adds a refreshing zest to each bite. The sautéed greens and creamy avocado round out the bowl, making it both comforting and wholesome. This is an excellent option for anyone looking for a hearty yet light vegan meal that’s full of nutrition and deliciousness.

Tahini-Lemon Roasted Cauliflower & Lentil Bowl

The Tahini-Lemon Roasted Cauliflower & Lentil Bowl is a healthy and satisfying vegan meal that features roasted cauliflower tossed in a zesty tahini-lemon sauce, paired with protein-rich lentils and fresh greens. The combination of creamy tahini and the tangy lemon creates a savory dressing that complements the cauliflower and lentils beautifully. This bowl is perfect for a nutrient-dense, plant-based lunch or dinner that will leave you feeling nourished and satisfied.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup cooked lentils (green or brown)
• 1 cup arugula or spinach
• 1/2 red onion, thinly sliced
• 1/2 cup cucumber, sliced
• 1 tbsp sesame seeds, toasted
• Fresh parsley for garnish

For the Tahini-Lemon Sauce:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Water to thin as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. In a small bowl, whisk together the tahini-lemon sauce ingredients: tahini, lemon juice, olive oil, garlic powder, salt, and pepper. Add water gradually to thin the sauce to your desired consistency.
3. To assemble the bowl, start with a base of cooked lentils, then top with the roasted cauliflower, fresh greens, cucumber, and red onion slices.
4. Drizzle the tahini-lemon sauce over the top and sprinkle with sesame seeds and fresh parsley.

The Tahini-Lemon Roasted Cauliflower & Lentil Bowl is a nutrient-dense dish that’s bursting with flavor and texture. The cauliflower is wonderfully roasted to a crispy perfection, while the lentils provide a hearty base packed with protein. The tangy tahini-lemon sauce ties the ingredients together beautifully, and the fresh greens and veggies add a light and refreshing contrast. This bowl is a wholesome, satisfying meal that’s perfect for anyone seeking a balanced and flavorful vegan dish.

Note: More recipes are coming soon!