Extraordinary Vegan Salads
Recipes in this Video
The Buddha Bowl, a vibrant and nourishing dish, has roots in health-conscious eating trends that emerged in the US. It typically features a variety of grains, proteins, and vegetables, all beautifully arranged in a bowl. This Maple Mustard Tempeh variation adds a sweet and tangy flavor profile, making it a favorite among those seeking a wholesome meal. Today, Buddha Bowls are popular in many health-focused restaurants and home kitchens, celebrated for their versatility and visual appeal.
Ingredients
- ●tempeh
- ●maple syrup
- ●mustard
- ●olive oil
- ●soy sauce
- ●quinoa
- ●kale
- ●carrots
- ●avocado
- ●cucumber
- ●cherry tomatoes
- ●red onion
- ●sesame seeds
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the tempeh into bite-sized cubes.
- 3In a bowl, whisk together maple syrup, mustard, olive oil, soy sauce, salt, and black pepper.
- 4Toss the tempeh cubes in the marinade until well coated.
- 5Spread the marinated tempeh on a baking sheet lined with parchment paper.
- 6Bake the tempeh for 20-25 minutes, flipping halfway, until golden brown.
- 7While the tempeh bakes, cook the quinoa according to package instructions.
- 8Steam the kale until wilted, about 3-5 minutes.
- 9Prepare the vegetables: julienne the carrots, slice the avocado, and chop the cucumber and cherry tomatoes.
- 10In a serving bowl, layer the quinoa, steamed kale, and fresh vegetables.
- 11Top with the baked tempeh and sprinkle with sesame seeds.
- 12Drizzle any remaining marinade over the bowl before serving.
Ingredient Alternatives
maple syrup
Healthier: agave syrup
Cheaper: honey
Agave syrup is lower on the glycemic index, while honey is often less expensive.
tempeh
Healthier: tofu
Cheaper: canned chickpeas
Tofu is lower in calories, and chickpeas are a budget-friendly protein alternative.
quinoa
Healthier: brown rice
Cheaper: white rice
Brown rice adds fiber, while white rice is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is typically cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 block (8 oz) tempeh, cubed
- ●2 tbsp maple syrup
- ●2 tbsp Dijon mustard
- ●1 tbsp olive oil
- ●1 tbsp apple cider vinegar
- ●4 cups mixed salad greens
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup walnuts, chopped
- ●Salt and pepper to taste
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper.
- 3Add the cubed tempeh to the bowl and toss to coat evenly with the marinade.
- 4Spread the marinated tempeh on a baking sheet lined with parchment paper.
- 5Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- 6While the tempeh is baking, prepare the salad by combining the mixed greens, cherry tomatoes, red onion, and walnuts in a large bowl.
- 7Once the tempeh is done, let it cool slightly before adding it to the salad.
- 8Toss the salad gently to combine all ingredients.
- 9Serve immediately, drizzled with any remaining dressing if desired.
Equipment
Ingredients
- ●2 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1/2 cup cucumber, diced
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled
- ●2 tbsp olive oil
- ●1 tbsp red wine vinegar
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- 2Drizzle the olive oil and red wine vinegar over the salad.
- 3Toss the salad gently to combine all the ingredients.
- 4Sprinkle the crumbled feta cheese on top of the salad.
- 5Season with salt and pepper to taste.
- 6Serve immediately or chill in the refrigerator for 10 minutes before serving.
Equipment
Ingredients
- ●4 cups cubed stale bread
- ●2 ripe peaches, diced
- ●1 cup cherry tomatoes, halved
- ●1/2 red onion, thinly sliced
- ●1/4 cup fresh basil leaves, torn
- ●1/4 cup olive oil
- ●2 tbsp balsamic vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Spread the cubed stale bread on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat.
- 3Bake the bread for about 10-15 minutes, or until golden and crispy. Remove from the oven and let cool.
- 4In a large bowl, combine the diced peaches, cherry tomatoes, red onion, and torn basil leaves.
- 5In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
- 6Add the cooled bread to the bowl with the peaches and tomatoes.
- 7Pour the dressing over the salad and toss gently to combine all ingredients.
- 8Let the salad sit for about 10 minutes to allow the flavors to meld.
- 9Serve at room temperature or slightly chilled.
Equipment
Ingredients
- ●200g soba noodles
- ●2 medium beets, roasted and diced
- ●1 cup shredded carrots
- ●1/2 cup sliced cucumber
- ●1/4 cup chopped green onions
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp sesame oil
- ●2 tbsp rice vinegar
- ●1 tbsp soy sauce
- ●1 tsp grated ginger
- ●1 tsp honey (or agave for vegan)
- ●Salt and pepper to taste
Instructions
- 1Cook the soba noodles according to package instructions. Drain and rinse under cold water to cool.
- 2In a large bowl, combine the roasted beets, shredded carrots, sliced cucumber, and chopped green onions.
- 3In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, and honey (or agave).
- 4Add the cooled soba noodles to the vegetable mixture.
- 5Pour the dressing over the salad and toss gently to combine.
- 6Season with salt and pepper to taste.
- 7Garnish with fresh cilantro before serving.
- 8Serve chilled or at room temperature.
Equipment
This Roasted Cauliflower & Sweet Potato Salad is a celebration of seasonal produce, often enjoyed in the fall and winter months. The combination of roasted vegetables, nuts, and cheese creates a hearty yet refreshing dish that highlights the natural sweetness of the ingredients. It's a versatile salad that can be served warm or cold, making it a favorite for both casual meals and festive gatherings. Today, variations of this salad can be found across the globe, often adapting to local ingredients and preferences.
Ingredients
- ●cauliflower
- ●sweet potatoes
- ●olive oil
- ●salt
- ●black pepper
- ●garlic powder
- ●cumin
- ●paprika
- ●red onion
- ●spinach
- ●feta cheese
- ●walnuts
- ●lemon juice
- ●honey
- ●fresh parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Chop the cauliflower into florets and the sweet potatoes into cubes.
- 3Toss the cauliflower and sweet potatoes with olive oil, salt, black pepper, garlic powder, cumin, and paprika.
- 4Spread the vegetables on a baking sheet in a single layer.
- 5Roast in the oven for 25-30 minutes until tender and golden brown, stirring halfway through.
- 6While the vegetables roast, thinly slice the red onion and set aside.
- 7In a large bowl, combine the spinach, roasted vegetables, red onion, and crumbled feta cheese.
- 8Chop the walnuts and toast them in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- 9Add the toasted walnuts to the salad mixture.
- 10In a small bowl, whisk together lemon juice and honey to create a dressing.
- 11Pour the dressing over the salad and toss gently to combine.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: ricotta cheese
Goat cheese provides a similar tangy flavor with fewer calories.
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide a nutty flavor and are often less expensive.
Techniques
Equipment
Also Known As
Roasted Cauliflower and Sweet Potato Salad is a vibrant dish that celebrates seasonal vegetables, particularly popular in American cuisine. This salad is often enjoyed for its hearty texture and nutritional benefits, making it a favorite for lunch or as a side dish at gatherings. The combination of roasted vegetables with fresh greens and a tangy dressing highlights the balance of flavors and textures, appealing to both health-conscious eaters and those seeking comfort food.
Ingredients
- ●cauliflower
- ●sweet potatoes
- ●olive oil
- ●salt
- ●black pepper
- ●garlic powder
- ●paprika
- ●red onion
- ●spinach
- ●feta cheese
- ●walnuts
- ●lemon juice
- ●honey
Instructions
- 1Preheat the oven to 425°F.
- 2Cut the cauliflower into florets and the sweet potatoes into cubes.
- 3Toss the cauliflower and sweet potatoes with olive oil, salt, black pepper, garlic powder, and paprika.
- 4Spread the vegetables on a baking sheet in a single layer.
- 5Roast in the oven for 25-30 minutes, until tender and golden, stirring halfway.
- 6While the vegetables roast, thinly slice the red onion.
- 7In a large bowl, combine the spinach, roasted vegetables, red onion, and crumbled feta cheese.
- 8Chop the walnuts and add them to the salad.
- 9In a small bowl, whisk together lemon juice and honey for the dressing.
- 10Drizzle the dressing over the salad and toss gently to combine.
- 11Serve warm or at room temperature.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese offers a tangy flavor with fewer calories.
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds are nutritious and lower in cost.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz pasta (fusilli or penne)
- ●2 ripe avocados
- ●1/2 cup fresh basil leaves
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup pine nuts
- ●2 cloves garlic
- ●2 tbsp lemon juice
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 cup cherry tomatoes, halved
- ●1/2 cup diced cucumber
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- 2In a food processor, combine the avocados, basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 3In a large bowl, combine the cooled pasta, cherry tomatoes, and cucumber.
- 4Pour the avocado pesto over the pasta mixture and toss until everything is well coated.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature, garnished with extra basil or Parmesan if desired.
Equipment
Ingredients
- ●2 cups canned white beans, rinsed and drained
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the rinsed and drained white beans, cherry tomatoes, red onion, and parsley.
- 2In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, black pepper, and red pepper flakes if using.
- 3Pour the dressing over the bean mixture and toss gently to combine.
- 4Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5Before serving, taste and adjust seasoning if necessary.
- 6Serve chilled or at room temperature.
Equipment
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