Vegan Caesar Bliss Bowl

Yields: Three bowls

Gluten-Free, Soy-Free, Oil-free, Grain-Free, Vegan (of course!)

Welcome to Flavortown, friends!! I have just combined my two of my favorite things: homemade vegan avocado Caesar dressing (I could eat this alone with a spoon, it’s that good!) and bliss bowls! You cannot help but feel wholly nourished and in a state of bliss while and after you enjoy this bowl! This blissful bowl of love is nutrient-packed, oozing with flavor, easy to make, and is ready is just over 30 minutes! Shall we dive in?

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Ingredients:

For the bowl:

  • Two heads of romaine lettuce
  • Six large kale leaves (I used lacinato kale)
  • One cup of cherry tomatoes, halved
  • 3/4 of a cup of shredded carrots
  • One and a half red bell peppers, diced
  • Half of a cucumber, sliced
  • Butternut and White Bean Bites (see below for recipe)
  • Avocado Caesar Dressing (see below for recipe)
  • Optional: one tbsp. of hemp seeds

For the Butternut and White Bean Bites:

  • One can of navy beans, drained and rinsed well
  • Half of a cup of butternut squash puree
  • ¼ of a cup of almond flour (Oat flour will most likely work, too. I have not tested, though.)
  • One garlic clove, minced
  • Three tbsp. of chopped parsley
  • ¼ of a tsp. of cumin
  • ¼ of a tsp. of smoked paprika
  • Pinch of salt and pepper

For the Avocado Caesar Dressing:

  • Three avocados
  • One and a half tsp. of brown mustard
  • Three lemons, juiced
  • Three large cloves of garlic, minced
  • One and a half tsp. of garlic powder
  • Generous pinch of salt and black pepper (or to taste)

How to make:

  1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Drain and rinse the navy beans, then place them in a large bowl and mash them with a fork.
  3. Add the butternut squash puree, parsley, cumin, minced garlic, smoked paprika, almond flour, salt, and pepper to the bowl, then mix to evenly combine.
  4. Roll the batter into 15 even small balls, then place them onto the lined baking sheet and bake them for 30-35 minutes, or until they have hardened.
  5. While the Butternut and White Bean Bites bake, chop the romaine, kale, tomatoes, peppers, carrots, and cucumber, then place them evenly into three bowls for serving.
  6. Make the dressing by mashing the avocados, then evenly mixing the remaining dressing ingredients until smooth.
  7. Once the Butternut and White Bean Bites are done baking, remove them from the oven and allow them to cool for five minutes.
  8. Place five Butternut and White Bean Bites into each assembled bowl, then evenly divide the dressing into each bowl and top the bowls with hemp seeds (optional).
  9. Serve, and enjoy!

Love this recipe? You may also enjoy:

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Veggie Dumpling Soup
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Pesto-Smothered Sweet Potato Gnocchi
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Vegan Broccoli Cheddar Soup
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Mexican Kale Boats

 

 

 

 

 

 

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