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:
- gluten-free
- plant-based
- dairy-free
- egg-free
- rich in fiber
- fresh
- colorful
- nutrient-rich
- healthy
- packed with protein
- delicious
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
Ingredients
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
- 2 heaped tbsp tomato paste
- 4 tbsp water
- 1/2 - 1 tbsp hot sauce (use less if you don't like it too spicy)
- 1 tsp balsamic vinegar
- 1/2 tsp coconut sugar
- 1/2 tsp onion powder
- 1/3 tsp garlic powder
- 1/3 tsp oregano (ground)
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
Tahini sauce
- 2 tbsp tahini
- 1 tbsp or more water (to thin out)
- 1 tbsp lime juice or lemon juice
- 1 clove garlic finely minced
- 1/2 - 1 tsp maple syrup or agave syrup
- 1/4 tsp onion powder
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
- 1/8 tsp ground cumin (optional)
- 1/2 tsp hot sauce (optional)
Instructions
- 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
Notes
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Wow! Swedish Hasselbackspotatis! Yummie! My mom used to make those! But then I am from Stockholm, Sweden. I didn’t expect to find a swedish recepie in a blog written in english… Cool!! 🙂
Awesome! Thanks for your kind comment, Anneli! 🙂
Ela you truly are such a beautiful inspiration, mind body and soul. I am very much looking forward to trying this recipe 🙂
I have to ask, when will you be coming out with a cookbook? I would buy every single book you published. Anxiously awaiting!! 🙂
Tasha, you are such a sweet soul! Thank you so much for your wonderful comment. I really appreciate your support and your words mean so much to me! I am planning to make a recipe app soon, but it’s a lot of work. I would also love to make a cookbook in the future. 🙂 Thanks again for the love 🙂
Ela, I did try the potatoes and love them prepared this way. So easy and simply beautiful on the plate! Perfect with the raw veggies, too! Love the tomato sauce with it! Thanks for the recipes and inspiration. God bless.
That’s amazing, Laura! I am very happy you liked this dish. I too think that Hasselback potatoes look very beautiful on the plate. Thanks for your kind feedback 🙂
Hasselback potatoes are my fave! This is such a gorgeous lunch bowl Ela! I could happily eat this every day of the week! 😀
Aww, thank you so much, Nadia. I would love to share it with you. 🙂
This is such a beautiful and hearty bowl Ela! I love all the different veggies you use! I love veggies as much as I love dessert but I admit I eat them cooked more often than raw. It’s not that I don’t like them raw, it’s just that I cook more cooked type of comfort meals as opposed to raw dishes. I do agree that I feel fabulous after eating them though and need to do it more often! That spicy tomato sauce sounds delicious and is certainly calling my name right now! Beautiful lunch bowl and potatoes are my favorite food!
Hey, Brandi 🙂 Yes I totally understand what you mean. In the past, I ate all (almost all) veggies cooked but some years ago I looked more into raw foods and intermittent fasting and since then I only eat one cooked meal for dinner and until then I eat raw. I know it’s not for everyone but it helps me to be more focused and my skin also got more clear since I do this. Thanks for your kind comment. 🙂 Lots of love to you
I really love this dish, Ela! Those baby hasselbacks are just too cute! Absolutely love the sound of that spicy tomato sauce too. I am going to try and eat more raw veggie lunches this week, you’re right, you feel amazing after raw veggies, they are far more satiating than most people think. Love all of these pictures too, Ela. x
Hey, Bo! 🙂 I am glad you are going to eat more raw veggies for lunch, that’s amazing. Thanks for stopping by and leaving such a lovely comment. Much love to you 🙂
This meal is just so complete with fiber, vitamins, minerals and so substantive – I could eat it everyday! You are a genius regarding healthy eating, and it’s beautiful too, especially with the lovely ribbons! Thank you for all your hard work sharing this Ela! Dee xx
Thanks for your wonderful comment, Dee. I hope we can meet one day and prepare food together. Lots of love to you 🙂
I really need to adopt your rainbow mid-day meal habit too, I am all too guilty of just snacking on fruit and veg and recipe trials straight through lunch and never pausing for a real meal???? But I totally do feel a difference too when I put in the effort, even if it’s not quite this pretty (because mine never are lol) I love how big and abundantly colorful your bowls always are Ela, and this one is especially perfect for cooler months with the potatoes added on top too! Both sauces for me please????
Aww, thank you so much, Natalie, you are such a sweetheart. I know us food bloggers snack a lot (recipe testing). Often I can’t create so many new desserts as I would eat too many sweets, all day, every day, haha. That’s why I also shoot my savory meals to create more content. 😉 Let’s meet one day, then we can prepare a feast, take photos and snack together all day. Lots of love to you 🙂
Yes, I’m also a girl who likes to eat rainbow salads and chocolate brownies hehe. I need to eat more raw veggies during the day and see how I feel – thanks for the inspiration!
Hey, Nisha! Yes, it really helps me to stay more alert when I eat lots of raw food throughout the day. And yay for eating rainbow salads and chocolate brownies, hehe 😉
I admire your work.
Thank you, Paula 🙂