Vegan Loaded Salad Bowl
Ingredients
- Chopped baby spinach
- Cherry tomatoes
- Red onion
- Baby cucumbers
- Kalamata olives
- Radishes
- Avocado
- Vegan shredded mozzarella
- Everything but the bagel seasoned cashews
- Roasted chickpeas with vegan ranch rub
Cauliflower
- 2 cups cauliflower florets
- 1/3 cup plant milk
- 1/4 cup corn starch
- 2 tablespoons nutritional yeast
- 1 tablespoon oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of cayenne (optional)
- 1.5 teaspoons mesquite smoked sea salt or 1 teaspoon sea salt
Tahini dressing
- 1/4 cup tahini
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 medium garlic clove
- 1/2 teaspoon cumin seeds
- 1 teaspoon sea salt
- Sesame seeds to top (optional)
Preparation
Prepare the cauliflower and tahini dressing using their specific methods.
Start with a base of chopped baby spinach in a bowl.
Add cherry tomatoes, red onion, baby cucumbers, kalamata olives, radishes, avocado, vegan shredded mozzarella, everything but the bagel seasoned cashews, and roasted chickpeas.
Top the salad with the baked cauliflower.
Drizzle with the tahini dressing and serve immediately.
Cauliflower baking
Preheat oven to 450°F and line a sheet pan with parchment paper, then brush the parchment with 1 tablespoon oil.
Whisk together plant milk, corn starch, nutritional yeast, rosemary, garlic powder, onion powder, cayenne, and mesquite smoked sea salt until well incorporated.
Add cauliflower florets and stir to coat them evenly.
Place on the sheet pan and bake for 25-30 minutes, flipping once halfway through, until crispy and golden.
Dressing making
Pulse tahini, water, lemon juice, garlic clove, cumin seeds, and sea salt in a high-speed blender until smooth and creamy.
Top with sesame seeds if desired.
