Vegan lunch bowl which is filling, healthy, gluten-free and easy to make
I love to make a healthy vegan lunch bowl because it’s packed with plant-based protein, carbs, fat, vitamins, minerals, antioxidants, and fiber which my body needs. Making a healthy lunch bowl is easy and you can combine all your favorite veggies, greens and furthermore add legumes and grains, pasta or potatoes. For this vegan lunch bowl, I chose to add Hasselback potatoes because not only are they delicious but they also look pretty amazing, right?
In this blog post, I will explain how to make Hasselback potatoes and I will also share my favorite sauce recipes. I made two different ones, one is a creamy tahini sauce and the other one is a spicy tomato sauce. They are very easy to make and the perfect addition to this delicious vegan lunch bowl.
Vegan lunch bowl with colorful veggies
I love to add all kind of colorful veggies to my lunch bowl but the following ones are my standard veggies which I use every single day: Carrot, cucumber, tomatoes, red cabbage, and zucchini. However, you can use your favorite veggies and add as many as you want. For example, I often include kale, white cabbage, peppers, and lettuce. Normally I prepare my salad with raw veggies only, but sometimes I also add roasted chickpeas and noodles as you can see in this vegan buddha bowl.
I make it a daily habit to eat a healthy vegan lunch bowl as it just feels good to nourish my body with so many nutrients. To be honest, I can actually tell the difference whether I had a lunch with many raw veggies or a cooked meal without raw veggies. When I eat a colorful healthy vegan lunch bowl I am not as full afterward and more focused throughout the day.
Plus when I eat something healthy for lunch, I can have one or two of these ultra fudgy, gooey, and yummy vegan brownies as an afternoon snack. Yes, I am the girl who loves to eat rainbow salads and brownies, lol.
Add Hasselback potatoes to your vegan lunch bowl
If you haven’t tried out Hasselback potatoes yet, you are really missing out. Hasselback potatoes are very popular in Sweden, as it’s a Swedish dish. It was invented at the restaurant school “Hasselbacken” in Stockholm, Sweden in the year 1955. I often use mini potatoes to make Hasselback potatoes because they cook faster in the oven and furthermore they look cute.
This vegan lunch bowl is:
- rich in fiber
- packed with protein
I hope you will enjoy my recipe. If you try it out please leave a comment below and/or tag me in your Instagram or Facebook post with @elavegan. Please don’t forget to include the hashtag #elavegan otherwise, I will miss your post. You can also direct message me your photos which I will happily share on my Insta stories.
Vegan lunch bowl with Hasselback potatoes
Vegan lunch bowl
- 1 pound mini potatoes (450 g)
- 3 cups lettuce chopped
- 1 cup kidney beans cooked
- 1/2 cup corn
- A couple of cherry tomatoes
- 1 small cucumber
- 1/2 carrot (peeled with a peeler into ribbons)
- 4-5 tbsp shredded red cabbage
- 1 tbsp olive oil to brush the potatoes
- Salt and pepper to taste
Spicy tomato sauce
- Preheat oven to 375°F, wash potatoes. Start making vertical cuts width-wise through the potatoes. Make sure not to cut all the way through, it helps to put chopsticks beside the potato (one from each side). Place sliced potatoes on a baking sheet, then brush the sliced tops with some oil (that's optional but they will be more crispy), and add salt and pepper to taste. You can add rosemary, cumin, thyme, paprika, and garlic as well. Bake in the oven for about 50-60 minutes until crispy.
- Chop your veggies and arrange them on a plate or in a bowl
- Mix the ingredients for each sauce in small bowls with a whisk and place them on the plate
- Enjoy this vegan lunch bowl while the potatoes are still hot and crispy
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