Recipe: Vegan Winter Veggie Bowls

Recipe: Vegan Winter Veggie Bowls

Start 2018 the right way with this winter warming combo packed with goodness and covered with maple tahini dressing. Get experimental with your veggie bowls adding any seasonal root veg you fancy; kale, butternut squash, parsnips and cauli all work a treat!


450g brussels sprouts

2 small sweet potatoes

170g quinoa

230 ml vegetable broth

2 tbsp balsamic vinegar

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

Courgette seeds (optional, for topping)


1 can chickpeas

1 tbsp olive oil

¼ tsp salt

¼ tsp black pepper

¼ tsp turmeric

¼ tsp nutmeg

Maple Tahini:

60g tahini

2 tbsp lemon juice

1 tbsp water

2 tbsp maple syrup

Pinch of salt


Preheat oven to 200°c. Peel and cube the sweet potatoes and trim brussel sprouts by cutting off their brown ends, removing off any tired outer leaves. Place brussel sprouts and sweet potato cubes on a baking tray lined with baking parchment (leave room to add chickpeas later). Toss the brussel sprouts in the balsamic vinegar. Drizzle olive oil over all the veggies and sprinkle them with salt and pepper. Bake the sweet potatoes and brussel sprouts for 35-40 minutes.

Rinse and drain chickpeas. Then toss with olive oil and coat in the salt, pepper, turmeric, and nutmeg. Put them on the baking sheet with the rest of the veggies 20 minutes into roasting.

While vegetables are cooking, prepare quinoa by rinsing and draining it. Bring the quinoa and vegetable broth to a boil in a saucepan. Sprinkle with salt and pepper. Reduce the heat and cover with a lid. Simmer until quinoa is fully cooked and all liquid is absorbed (this takes around 15 minutes).

Prepare the maple tahini sauce by whisking together all the tahini, lemon juice, water, maple syrup and salt in a small bowl and set aside.

To assemble the bowls place the roasted veggies over a bed of quinoa. Drizzle with maple tahini and top with courgette seeds to serve.