vegetable breakfast bowls

 Sweet potato-kale-zucchini breakfast bowls from here, with some adjustments.  It's ... very tasty.  Almost too much because I had a heavy hand, worried about vapid vegan fare.  It also took over two hours to get together and it only made enough for 2-3 meals, so definitely not something to do on a work morning, but a nice Saturday morning activity (and I wonder if I could roast vegetables at my office kitchen).  It's just about restaurant quality, TBH. 

#1 - savory granola (I omitted everything in italics and it still turned out great)

Ingredients

• 2 tablespoons ground flax meal
• 2 cups rolled oats
• 1/3 cup raw buckwheat groats
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 2 tablespoons sesame seeds or hemp seeds
• 1/3 cup coconut flakes
• 1/3 cup golden raisins optional
• 1/2 teaspoon salt
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• Dash cayenne pepper
• 1/3 cup aquafaba or liquid from a can of chickpeas; substitute an additional 1 1/2 tablespoons ground flax mixed with 1/4 cup warm water
• 3 tablespoons safflower grapeseed, or olive oil
• 1 tablespoon maple syrup

Instructions

• Preheat the oven to 350F and line one or two baking sheets with parchment. Mix the flax, oats, buckwheat, all of the seeds, coconut flakes, raisins, and all of the spices/seasonings together in a large mixing bowl.
• In a small mixing bowl, whisk together the aquafaba, oil, and maple syrup. Pour this wet mixture over the granola mix and stir well to combine everything evenly.
• Bake the granola for 20-25 minutes, stirring a few times during cooking to ensure that the granola at the edges of your baking pan doesn't burn. Allow the granola to cool completely before transferring it to an airtight storage container.

 

#2 - turmeric tahini dressing

Ingredients

• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon tamari or nama shoyu
• 1 teaspoon fresh ginger grated finely on a microplane, or 1/2 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 small clove garlic grated on a microplane or finely minced (optional)
• 1/2 teaspoon maple syrup
• 1/3 cup water (to desired consistency)
  

Mix together. Note: the flavor is intense.  This will be good on a salad with chickpeas and the savory granola.

 

#3 - roasted vegetables

I did sweet potatoes and zucchini per her recommendations.  Other vegetables could work.

Preheat oven to 400 degrees.  Chop zucchini, mix with oil & salt and pepper, put on pan.  Peel and chop sweet potato, toss with oil and salt & pepper (other spices as desired).  I put it all on one pan and roasted for 30 minutes.  That was a little too long.  

 

#4 - sauteed kale - from here.

Heat oil in skillet and cook 2 cloves garlic until soft (not colored).  Add in 1/2 c. stock and chopped (young, soft) kale and bring to a boil.  Cover and let cook 5 minutes. Remove cover and cook until liuid evaporates.  Add 1T red wine vinegar (2T was too much) and salt/pepper to taste.

 

#5 - Assemble bowls with vegetables, granola, and dressing.