Healthy Vegan Sweet Potato Spinach Bowl

Vegan sweet potato spinach bowls loaded with balsamic glazed roasted baby bell peppers, purple brussel sprouts, avocado and anything else you want to add to them. Perfect for meal prepping or a simple dinner.

I know this bowl is completely out of my usual realm of chocolatey dessert and date caramel filled bars but I swear I do make real food–sometimes. 😛


I am not vegan although one day I would like to be. I’m also not a vegetarian but on occasion I go months or so without meat and make conscious choices to eat meals without it. To all the vegans out there, you are the real hero and the world needs more ethical people like you.

I made this bowl the other day after too many days of eating donuts and girl scout cookies for most of my meals; I was in need of some plants to keep my body from shriveling up and dying. I found these murasaki sweet potatoes and purple brussel sprouts at Trader Joe’s and decided to give them a try. SPOILER: they taste no different than regular sweet potatoes or brussel sprouts.

Healthy Vegan Sweet Potato Spinach Bowl

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Dinner, Appetizer, Lunch

Yield: 2

Healthy Vegan Sweet Potato Spinach Bowl

Vegan sweet potato spinach bowls loaded with balsamic glazed roasted baby bell peppers, purple brussel sprouts, avocado and anything else you want to add to them. Perfect for meal prepping or a simple dinner.

Ingredients

  • 2 small murasaki sweet potatoes
  • 4 sweet baby bell peppers
  • 10-15 purple brussel sprouts, trimmed & halved
  • 2 cups organic baby spinach or greens of choice
  • 1 large avocado
  • 2 tbsp olive oil or oil of choice
  • 1 tbsp balsamic vinegar
  • crushed red pepper for sprinkling
  • salt/pepper

Instructions

  • Preheat oven to 400 F and prepare a sheet pan with foil and set aside.
  • Chop sweet potatoes to make fries or cubes (your choice). Place them into a microwave safe bowl and cook for 2 minutes on high or until the potatoes are soft. Transfer sweet potatoes to a large bowl, add the brussels, bell peppers, oil, balsamic and a dash of salt and pepper. Stir until all plants are evenly coated. Distribute the mixture evenly on the baking sheet.
  • Bake for 30-40 minutes, stopping every 10-15 minutes to stir/flip plants.
  • Prepare two bowls with spinach, top with roasted plants, avocado slices, crushed red pepper and enjoy!
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