Hemp Hearts Veggie Bowl
Servings: 2
Dig into this popular hemp hearts veggie bowl using an array of roasted vegetables and creamy hemp sauce. Double the recipe to have leftovers for lunch and make sure to explore the other hemp hearts recipes above.
Ingredients
- 1 ¼ tbsp coconut oil, unrefined melted, plus more for pan
- ½ red onion cut into 1-inch (2.5 cm) diced
- 2 sweet potatoes cut into 1-inch (2.5 cm) diced
- 2 bell peppers cut into 1-inch (2.5 cm) diced
- 2 cups kale stemmed and cut into large ribbons
- sea salt, unrefined
- black pepper, ground
Hemp Hearts Sauce:
- ¼ cup hemp hearts
- 2 tbsps raw cashews soaked overnight
- ¼ cup water
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 garlic cloves minced
- sea salt, unrefined
- black pepper, ground
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment (baking) paper. Lightly oil the paper.
- In a medium bowl, toss diced red onion, sweet potato, and bell pepper with 1 tablespoon melted coconut oil. Season well with salt and pepper.
- Place in an even layer on the prepared baking sheet. Roast in oven for 25-30 minutes, or until veggies are just tender and have started to turn golden on the edges.
- While veggies are roasting, prepare the hemp sauce. Place all ingredients into a blender or food processor. Puree until smooth. Stop and scrape down as needed. The sauce should not be too thick or too thin. Add a little water, a few teaspoons at a time, if the blender is having trouble blending. Transfer to a bowl and refrigerate until ready to serve.
- Meanwhile, toss the kale ribbons with remaining 1 teaspoon melted coconut oil and season with sea salt and pepper.
- When other veggies have roasted for 25-30 minutes, remove from oven and add the kale to the baking pan. Place back in oven and roast for another 5-6 minutes, or until kale has wilted.
- To serve, place veggies into bowls and drizzle with garlic hemp sauce. Eat while warm.
Nutrition
Calories: 569kcal, Carbohydrates: 68g, Protein: 21g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Sodium: 157mg, Potassium: 1537mg, Fiber: 12g, Sugar: 16g, Vitamin A: 42612IU, Vitamin C: 243mg, Calcium: 225mg, Iron: 7mg