Creamy Vegan Bone Bowl
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greens bowl loaded with steamed greens, paprika roasted almonds and a creamy mushroom sauce.
Ingredients
Roasted Vegetables
  • 4 cups broccoli florets
  • 12 asparagus spears
Paprika Almonds
  • 1 teaspoon grape seed oil
  • 2 teaspoons cumin seeds
  • 1 yellow onion, diced
  • 4 small cloves of garlic, peeled and smashed
  • ½ cup almonds
  • 1 teaspoon smoked paprika
  • Sea salt, to taste
  • Water, for sauteing
  • 4 cups fresh spinach
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Add broccoli and asparagus to the sheet. Roast for 15 minutes.
  2. Meanwhile, add oil and cumin seeds to a medium-sized frying pan. Toast on medium-high heat for 2 minutes, until fragrant. Add onions and garlic. Reduce heat to medium-low and saute for 10 minutes, adding a splash of water a couple of times if needed. Add almonds, paprika and salt. Continue to saute for 10 minutes.
  3. Place 2 cups of spinach in the bottom of each bowl. Pour mushroom soup over top then stack veggies and paprika almonds on top. Serve!
Notes
To make nut-free: replace almonds with pumpkin seeds or sunflower seeds. Replace almond milk in the soup with whatever non-dairy milk works for you.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/11/creamy-vegan-bone-bowl/