Warm Vegan Arugula Grain Bowls Recipe

Fusion cuisine · 286 calories

Warm Vegan Arugula Grain Bowls recipe

About this recipe

Warm Vegan Arugula & Grain Bowls are a delightful fusion of hearty grains, fresh peppery arugula, roasted vegetables, and a tangy mustard dressing. Designed with fitness enthusiasts in mind, this recipe delivers a balanced meal packed with nutrients and bold flavors inspired by modern UK fusion cuisine.

Ingredients

  • - Sweet Potatoes
  • 1 Kg Red Onion 1kg
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Forest Whole Foods Organic White Quinoa
  • - Potts Vegetable Stock Can
  • 105G Dijon Mustard With Tarragon, 105G
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 187 Ml Pure Maple Syrup, 187Ml
  • - Biona Organic Whole Cherry Tomatoes
  • 1 Kg Sunflower Seeds, 1Kg
  • 100G Sichuan Pepper, 100G
  • - La Chinata Sweet Smoked Paprika
  • 100 G Trs Ground Cumin Jeera Powder
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan/gas mark 6). Line a baking tray with parchment paper for easy cleanup.
  2. 2. On the prepared tray, toss the sweet potato cubes and red onion wedges with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out evenly and roast for 25 minutes, flipping halfway through.
  3. 3. While the vegetables roast, rinse the quinoa under cold running water to remove any bitterness. Combine the quinoa with 500 ml of vegetable stock in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes, or until the water is absorbed.
  4. 4. In a small bowl, whisk together the Dijon mustard, lemon juice, maple syrup, 2 tablespoons of olive oil, and a pinch of salt and pepper to make the dressing. Adjust seasoning to taste.
  5. 5. Once the quinoa is cooked, fluff it with a fork and set aside to cool slightly. Remove the roasted vegetables from the oven and let them rest for 5 minutes.
  6. 6. To assemble, divide the quinoa evenly among four bowls. Top with a generous handful of fresh arugula, a portion of roasted sweet potatoes and onions, and the cherry tomato halves.
  7. 7. Drizzle the mustard dressing over each bowl and sprinkle with toasted sunflower seeds for added crunch. Serve warm and enjoy!