Hemp Hearts Veggie Bowl
Servings: 2
Sweet potatoes, red bell pepper, red onion and kale roast until caramelized, then get drizzled with a silky sauce of hemp hearts, cashews, lemon and nutritional yeast. It has 21g of protein per bowl and doubles easily for lunches.
Ingredients
- 1 ¼ tablespoon 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 red bell pepper 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 tablespoon raw cashews soaked at least 20 minutes
- ¼ cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove minced
- sea salt, unrefined
- black pepper, ground
Instructions
- Heat the oven to 400 °F. Line a baking sheet with parchment paper and lightly oil the paper.
- In a medium bowl, toss the onion, sweet potatoes and bell peppers with most of the melted coconut oil. Season well with salt and pepper.
- Spread in an even layer on the prepared baking sheet. Roast until just tender and golden at the edges, 25 to 30 minutes.
- Meanwhile, make the sauce: Blend the hemp hearts, cashews, water, nutritional yeast, lemon juice, garlic, salt and pepper until smooth, scraping down the sides as needed and adding a little more water if it's too thick. Refrigerate until ready to serve.
- Toss the kale with the remaining coconut oil and season with salt and pepper. Add it to the baking sheet with the roasted vegetables and roast until wilted, 5 to 6 minutes more.
- Divide the vegetables among bowls, drizzle with the hemp sauce and serve warm.
Notes
- Cashew Tip: Soak the cashews in hot water for at least 20 minutes, then drain so they blend smooth.
- Air Fryer Method: Air-fry the oiled onion, sweet potatoes and bell peppers at 400 °F for 15 to 20 minutes, shaking the basket halfway, until tender and golden. Cook in batches so they crisp instead of steam.
- Protein Boost: Add roasted chickpeas or baked tofu for a heartier bowl. More ideas in this plant-based protein guide.
- Storing: The sauce keeps in a sealed jar in the fridge for 3 to 4 days; thin it with a splash of water if it thickens. Leftover vegetables keep for up to 4 days; reheat them in a 400 °F oven or a skillet so they stay crisp.
Nutrition
Serving: 1bowl, 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
