My favourite vegan bowl! (gluten free)

My favourite vegan bowl! (gluten free)

One of the best things about eating a plant based diet is it is so easy to create dinner from a mixture of ingredients depending on what you have in your kitchen. My favourite vegan bowl recipe was invented as a result of finishing off the contents of my fridge but it was so delicious it is now a regular addition to our menu!

There is something about sweet potato wedges that I just can’t get enough of they are my absolute favourite! They are just so sweet chewy and caramely and just taste amazing! Add a big dollop of my rosemary garlic creamy dip and I would be happy with a bowl on their own for dinner! However throw in some lemon and herb white beans with garlicky greens and some crispy tofu and I am in veggie heaven!

At the moment I am working on creating recipes that work really well as leftovers. Ben has been getting so fed up with the vegan offerings available to him near his office in London he asked me for packed lunches, and I now love sending him to work with a lunchbox full of goodness! This not only saves us money but means he doesn’t have to worry about finding something he likes and ending up with a bowl of lettuce and a rumbling stomach!

Another reason I love making veggie bowls is that it is such a great way to introduce Sunny to all the different foods we enjoy while making sure there is a few things on her plate that are familiar and she knows she enjoys. It took 12 attempts at sweet potatoes before she ate them and now she gobbles hers all up and is grabbing at mine (not that I mind – for some reason my protectiveness over my plate does not extend to my lovely little girl!)

I would love to know what you think of this dish and if any of you have a favourite veggie bowl they would recommend! If you feel like something sweet after being so healthy try my 4 ingredient vegan chocolate mousse it is absolutely amazing! Last time I made it I used Kahlua instead of rum and it was boozy chocolate coffee heaven!



Serves 4

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 50 minutes


Sweet potato wedges

  • 1kg sweet potatoes
  • olive oil / coconut oil / rapeseed oil
  • salt
  • 2 tsp cinnamon

Crispy baked tofu

  • 400g firm tofu
  • olive oil / coconut oil / rapeseed oil
  • salt and black pepper
  • 1 tbsp. tamari
  • 1 tsp cayenne pepper

Lemon, rosemary white beans

  • 2 x 400g cannellini / haricot / butter beans
  • Handful of parsley or basil (or sub 1tsp mixed dried herbs of choice)
  • 1 red chilli
  • 1 lemon
  • olive oil


  • 500g collard greens (or kale/swiss chard/spinach etc)
  • 3 cloves of garlic crushed
  • 1 tbsp. tamari
  • 1 tsp ground coriander

Rosemary garlic creamy dip

  • 200g raw cashew nuts (soaked for 8 hours or 15 minutes in boiling water)
  • 1 x 400g can of chickpeas
  • 1 clove garlic
  • Juice of 2 lemons
  • 1 tsp rosemary (fresh or dried)
  • 1 tbsp. olive oil
  • 1 cup of water
  • large pinch of salt


  1. Pre heat the oven to 200’C and slice the washed sweet potatoes into wedges leaving the skins on. Toss in vegetable oil of choice, cinnamon and a pinch of salt. Bake for about 40 minutes turning halfway through. Keep checking as your cooking time will depend on the size of your wedges!
  2.  Using kitchen roll, a clean tea towel or a tofu press remove excess moisture gently and cut the tofu in to cubes. Toss in a bowl with the vegetable oil, tamari, cayenne pepper, salt and black pepper. Add to the oven with the sweet potatoes and bake for about 30 minutes turning hallway through. They are ready when they are nice and crispy!
  3. Drain and rinse the beans and add to a pan with the lemon juice and olive oil. Warm through. Finely chop the parsley/basil and red chilli and stir to combine
  4. Wash and chop the collard greens and stir fry in a hot pan with the crushed garlic, salt and ground coriander until soft. Add a splash of water as needed to keep the pan moist.
  5. Make the rosemary garlic creamy dip by combining all the ingredients into a food processor and blending until smooth.

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