Recipe: green power bowls with roasted vegetables
Plant-based eating doesn’t have to be complicated. Angela’s recipes and tips in her new book Vanavond Vegan will make you want to serve vegan dishes like this bowl with potatoes and broccoli more often—and surprise every carnivore with it!
Angela: “If I ever open a vegan restaurant, this dish will absolutely be on the menu. Until then, I simply make it for my family. Again and again … The great thing is that you can make all kinds of variations, simply using whatever vegetables you have at home. Whenever I make this bowl for friends or family, the compliments always pour in! I prefer to use Yukon Gold potatoes, which I roast together with the broccoli until they are crispy (and the broccoli is even slightly charred). I serve it with quinoa and my all-time favorite: Bam! Broccoli Pesto. The crunchy pumpkin seeds, super-healthy hemp seeds and creamy avocado complete your bowl.”
How to make the Bam! Broccoli Pesto
- Bring a medium saucepan of water to the boil over high heat.
- Meanwhile, finely mince the garlic in the food processor.
- Without turning on the machine (that happens in step 4), add the sun-dried tomatoes plus 1.5 tablespoons of oil from the jar, the parsley, pumpkin seeds, nutritional yeast, lemon juice, salt and pepper.
- When the water boils, add the broccoli and 2 teaspoons of salt to the pan. Blanch the broccoli for 90 seconds with the lid on the pan. Drain and rinse the broccoli under cold water to stop the cooking process. Drain well.
- Add the broccoli to the tomato mixture in the food processor and blend everything for 10 seconds. Scrape the pesto from the sides of the bowl and blend for at least another minute. Meanwhile, add a thin stream of olive oil. If you find the pesto too thick, you can mix in a little more water or oil (1 tablespoon at a time). Taste the pesto and adjust the seasoning if necessary with lemon juice, garlic, salt or anything else you like.
- You can use the pesto immediately or spoon it into a jar and refrigerate it for a few hours (or overnight). This intensifies the flavor of the pesto (I personally like it best after chilling for a few hours).
How to make the green power bowls with roasted vegetables
- Preheat the oven to 200 °C. Line an extra-large baking sheet (38 by 53 cm) or two smaller baking sheets with parchment paper.
- Place the broccoli and potato pieces on the baking sheet. Drizzle with the oil; every piece should have a coating of oil (I rub the oil into the broccoli pieces with my fingers). Spread all the pieces evenly in a single layer on the baking sheet and sprinkle generously with salt and pepper.
- Roast the potatoes and broccoli for 15 minutes, remove the baking sheet from the oven, turn the pieces over and roast for another 10–20 minutes, until the potatoes and broccoli are tender and golden brown, with some charred spots here and there.
- Meanwhile, bring the water and quinoa to the boil in a large saucepan (4–5 liters) over high heat, then immediately lower the heat. Cover the pan with a tight-fitting lid and simmer the quinoa for 12–14 minutes, until the water has been absorbed and the quinoa is fluffy and tender. Remove the pan from the heat, fluff the quinoa with a fork and replace the lid to keep the quinoa warm.
- While the vegetables and quinoa are cooking, you have time to make the Bam! Broccoli Pesto.
- Add the lemon juice and 1⁄2 teaspoon of salt to the quinoa, then stir in the roasted vegetables.
- Take four large shallow bowls and divide the quinoa mixture between them. Spoon a few generous dollops of pesto on top and garnish each bowl with 1 tablespoon of pumpkin seeds, 2 teaspoons of hemp seeds, a quarter of the scallions and a quarter of the avocado. Finally, add salt, pepper and a splash of lemon juice to taste, if desired. Serve the bowls warm.
Title: Vanavond Vegan
Author: Angela Liddon
Price: €25,99
Publisher: Spectrum
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