This super healthy vegan winter grain bowl is packed with seasonal produce - beets, carrots, persimmon, mandarin, and pomegranate, alongside quinoa, roasted chickpeas, and greens. Topped with an orange ginger dressing for a fresh cold weather lunch or light dinner - because winter needs a little colour!
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2people
Ingredients
2cupsmixed greens*
1cupcooked quinoa
1cupsumac roasted chickpeas
½cuplentil sprouts
1medium beetshredded
1medium carrotshredded
1persimmonsliced
¼cuppumpkin or sunflower seeds
¼cuppomegranate seeds
Sumac Roasted Chickpeas
1cupcooked chickpeas
1tablespoonolive oil
1teaspoonsumac
½teaspoonsea salt
½teaspoonpepper
Orange Ginger Dressing
½cupolive oil
2tablespoonsorange juiceone small orange
2tablespoonsapple cider vinegar
½teaspoongrated ginger
Zest of an unwaxed orange
¼teaspoonsalt
¼teaspoonpepper
Instructions
Arrange everything in a bowl, top with dressing, and serve. (My bowls don't look like this when I'm not taking pictures.)
Sumac Roasted Chickpeas
Preheat the oven to 200C / 400F. Coat the chickpeas in the oil and spices, then place in a single layer on a lined baking sheet and bake for 15 minutes, or until golden and crispy. They will lose their crispiness if left sitting for more than a day.
Orange Ginger Dressing
Mix all of the ingredients together in a bowl or jar and serve with the salad. Any leftover dressing will keep well in the fridge for up to three days.
Notes
• To cook quinoa, give it a rinse in a fine sieve and then cook it with 1 part quinoa to 2 parts water, bringing to a boil and then simmering until the quinoa has absorbed all the water. I usually turn the heat off when there's just a touch of water left and leave the lid on the pot (it'll keep cooking for a couple more minutes this way) to make sure I don't accidentally overcook it. * Try massaged kale or chard in place of the mixed greens.