Whole Food Plant Based Vegan Nourish Bowl: Roasted Veggies, Butter Beans & Cashew Cream
Indulge in the wholesome goodness of our Whole Food Plant Based Bulgur Bowl with Roasted Veggies and Coriander Cashew Cream Sauce. This vibrant bowl is a delightful medley of flavors and textures, featuring tender bulgur wheat, perfectly roasted baby peppers, shallots, cauliflower, and squash, topped with hearty butter beans. The creamy coriander cashew sauce ties everything together, adding a burst of freshness and richness. Perfect for a nourishing lunch or dinner, this bowl is not only delicious but also packed with nutrients, making it a satisfying and healthy choice for any meal.
Why choose this WFPB nourish bowl?
Benefits to a WFPB bowl
Nutrient-Packed: Our Wholefood Plant-Based Bulgur Bowl is loaded with wholesome ingredients, providing a balanced mix of protein, fiber, vitamins, and minerals. The bulgur wheat, roasted veggies, and butter beans work together to fuel your body with essential nutrients.
Deliciously Satisfying: The combination of flavors and textures in this bowl is simply irresistible. From the creamy coriander cashew sauce to the tender roasted vegetables and hearty butter beans, every bite is a delightful experience.
Easy to Make: Despite its gourmet taste, this bowl is straightforward to prepare. With simple cooking steps and readily available ingredients, you can whip up a nutritious meal without spending hours in the kitchen.
Versatile: This bowl is easily customizable to suit your taste preferences and dietary needs. Swap out vegetables, adjust the sauce to your liking, and make it your own.
Plant-Based Goodness: Perfect for vegans and those looking to incorporate more plant-based meals into their diet, this bowl offers a delicious way to enjoy a meat-free meal without compromising on taste or nutrition.
WFPB Vegan Nourish Bowl: Roasted Veggies with Butter Beans and Coriander Cashew Cream
Indulge in the vibrant flavors and nourishing goodness of our Wholefood Plant-Based Bulgur Bowl with Roasted Veggies and Coriander Cashew Cream Sauce. This nutrient-packed bowl features tender bulgur wheat, perfectly roasted vegetables, and hearty butter beans, all topped with a creamy coriander cashew sauce. Easy to make and customizable, it’s a deliciously satisfying meal that’s perfect for anyone looking to enjoy wholesome, plant-based eating.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
Ingredients
For the Bulgur Wheat:
- 1/4 cup bulgur wheat
- 1/2 cup water
- Pinch of salt
For the Roasted Veggies:
- 3 baby peppers, kept whole
- 2 shallots, cut in half with skin removed
- 4 florets of cauliflower
- 5 cubes of squash
- Olive oil (optional for roasting) or use an air fryer for an oil-free alternative
For the Coriander Cashew Cream Sauce:
- 1 cup fresh coriander
- 1/4 cup cashew nuts
- Juice of 1/2 lemon
- 2 tbsp nutritional yeast
- 2 tbsp water
- 1 tsp salt
- 1/2 tsp black pepper
For Assembly:
- 1/4 cup cooked butter beans
Instructions
Step 1: Prepare and Roast the Vegetables
Prep the Veggies:
- Preheat your oven to 200°C (400°F) or prepare your air fryer.
- Place the baby peppers, shallots, cauliflower florets, and squash cubes on a baking tray.
- Drizzle with olive oil if using, or skip this step for an oil-free version.
Roast: 4. Roast the vegetables in the preheated oven for around 45 minutes, turning halfway through, until they are tender and slightly caramelized. 5. If using an air fryer, cook the veggies according to your air fryer’s instructions until they are golden and cooked through.
Step 2: Cook the Bulgur Wheat
Cook the Bulgur:
- In a small pot, bring 1/2 cup of water to a boil with a pinch of salt. Alternatively, you can cook this in the microwave for 3-4 minutes.
- Add 1/4 cup of bulgur wheat, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the water is absorbed and the bulgur is tender.
- Fluff with a fork and set aside.
Step 3: Make the Coriander Cashew Cream Sauce
Blend the Sauce:
- In a high-speed blender, combine the fresh coriander, cashew nuts, lemon juice, nutritional yeast, water, salt, and pepper.
- Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.
Step 4: Assemble the Bulgur Bowl
Layer the Ingredients:
- In a bowl, place a layer of the coriander cashew cream sauce on the bottom.
- Add the cooked bulgur wheat as the next layer.
- Top with the roasted vegetables.
- Add the cooked butter beans on top.
- Finish with a few dollops of the coriander cashew cream sauce for extra flavor.
Serve and Enjoy:
Garnish and Serve:
- Optionally, garnish with additional fresh coriander leaves or a sprinkle of nutritional yeast.
- Serve immediately and enjoy your nutritious and flavorful wholefood plant-based bulgur bowl!
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
Embrace the vibrant and nutritious world of whole food plant-based bowls with our Wholefood Plant-Based Bulgur Bowl recipe. Whether you follow a vegan diet or a whole food plant-based lifestyle, this recipe offers a delightful and satisfying meal option. Packed with bulgur wheat, roasted sweet potatoes, crisp baby peppers, tender cauliflower, hearty butter beans, and topped with a creamy coriander cashew sauce, it’s a dish that will leave you feeling nourished and energized.
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