Looking for the best vegan recipes? This blog will help you cut out meat, dairy, and other animal products—and all recipes here prove that vegan food is anything but bland. After all, so many of the flavors we spice our meats with are plant-based: onions, garlic, spices, herbs…and so on. So today im happy to walk you through and yummy and tasty vegan recipes named “Flavourful Home Made Nourish Bowl”:

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INGREDIENTS:

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  • 2 Potatoes
  • 1/2 Medium Cauliflower
  • 1/4 Small Pumpkin
  • 1 medium Cucumber
  • 1 medium Avocado
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • Pinch of Onion Powder
  • Pinch of Garlic Powder
  • Pinch of Curry Powder
  • Splash of Sesame Oil
  • Splash of Olive Oil
  • Broccolini (As you want)
  • Fried Up Corn (As you want)
  • Black Beans (As you want)
  • Mixed Herbs (As you want)
  • Miso Paste (As you want)
  • Rocket (As you want)
  • Arugula (As you want)

Serves: 2

DIRECTIONS:

Preheat your oven to 200*C. Peel and dice 2 potatoes and coat with olive oil, mixed herbs, paprika, onion powder, garlic powder & salt + pepper. Evenly spread out onto a lined baking tray.

Cut up half a cauliflower into florets and coat in olive oil, paprika, cumin, onion powder, garlic powder, curry powder & salt + pepper. Add to tray.

Cut 1/4 small pumpkin into thick slices and coat with a mixture of sesame oil mixed with miso paste. Add to the tray and pop everything into the oven.

At the 30 minute mark or when the cauliflower is golden, take it out. Allow the pumpkin & potatoes to cook for 50-55 mins total or until golden.

While they are baking, prep any other veg of your choice! I blanched some broccolini, fried up corn + black beans and cut up a cucumber & avocado.

When ready, assemble your bowl by placing a handful of greens (eg. rocket/arugula) in, followed by all your remaining ingredients. I served mine with a balsamic reduction and bam!!! Best lunch ever

P.S: I get all of my amazing herbs & spices from the source bulk foods. It makes all the difference when cooking and their range is endless!! My staples would have to be cinnamon, ginger & nutmeg for sweet dishes and paprika, curry, onion, garlic & mixed herbs for savoury!

Credits: thrivingonplants