It’s roasted vegetable and nourish bowl season, y’all.

Let’s get real. Every season is roasted veg and nourish bowl season in my book, but now it’s even more socially (and boyfriend) acceptable to turn on the oven, roast all the root veg/ cruciferous veg/ whatever other veggies you have on hand and eat them out of a big bowl drizzled with a delicious, fresh, and creamy dressing.

This everything green bowl ticks off all my boxes for crispy roasted vegetables, creamy dressing, and an extra delicious ingredient to provide even more green to the nourish bowl party: spinach cakes from Dr. Praegar’s.

Made with potatoes, egg, spinach, garlic, and a few more whole ingredients, Dr. Praegar’s spinach cakes are a delicious, crispy, and hearty way to boost up this nourish bowl even more. Plus they’re gluten-free and non-GMO too, yum! Stored in the freezer, these spinach cakes are an easy way to incorporate more vegetables into breakfast, lunch, or dinner, even when you haven’t visited the grocery store in a few days – which is great for crazy busy days.

Speaking of nouirsh bowls, Dr. P’s is running their Bowl Boss campaign through the month of September encouraging everyone to make huge nourish bowls and be a complete #bowlboss. Along with being an obvious boss of veg and delicious whole foods, you can also follow along Dr. Praegar’s Instagram to get new bowl inspiration everyday throughout September like these Breakfast Taco Bowls from Rachl Mansfield and this Couscous Chickpea Bowl filled with vegetables – drool. You can even share your own bowl posts by tagging #BowlBoss and #theveggiest and tagging @drpraegers.

The best part? You can visit Dr. Praegar’s Bowl Boss page daily to enter to win $1000 to outfit your kitchen, $500 to stock your pantry, and a year’s worth of Dr. Praegar’s goodies to make nourish bowls all year round – which is totally vegukate acceptable, of course.

Along with hearty spinach cakes, these everything green bowls are loaded with roasted Brussels sprouts and broccoli, two cruciferous vegetables packed with a variety of vitamins and minerals including vitamins C, E, K, folate, and calcium. They’re also rich in glucosinolates, sulfur-containing compounds noted to possess anti-cancer effects. (1) Glucosinolates are also responsible for cruciferous vegetables’ pungent flavor and aroma – embrace that smelly goodness.

The tahini cilantro dressing is a delicious addition to these nourish bowls. Filled with cilantro, garlic, red wine vinegar, tahini, and olive oil, it’s bursting with tangy flavor and a creamy texture. I put all my ingredients in a small high-speed blender (like a bullet) which blends everything up nicely. Make sure to thin the dressing out with water, if necessary.

Savory spinach cakes + creamy avocado + crispy roasted brussels sprouts and broccoli + a delicious tahini cilantro dressing = the greenest nourish bowl, ever.

Everything Green Nourish Bowl with Tahini Cilantro Dressing

Serves 2

Everything Green Nourish Bowl:

4 Dr. Praegar’s spinach cakes
2 cups baby spinach
1 Tablespoon ghee or avocado oil
2 cups brussels sprouts, halved
1 cup broccoli, chopped into florets
1 avocado, chopped
¼ cup cherry tomatoes, halved

Tahini Cilantro Dressing:

¼ cup tahini
2 cloves garlic
½ cup cilantro
½ tsp sea salt
½ tsp fresh ground black pepper
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
3-5 Tablespoons water, to thin

Directions:

Preheat oven to 450 degrees Fahreinheit and line a baking tray with parchment paper.

Add cut Brussels sprouts and broccoli to baking tray and drizzle with ghee or avocado oil. Season with sea salt and pepper and toss to coat.

Roast vegetables for 15 minutes. Remove tray from oven and add Dr. Praegar’s spinach cakes. Roast for 4 minutes, remove from oven, flip cakes over, and roast an additional 4 minutes. Remove from oven and let cool slightly.

While vegetables are roasting, prepare dressing. Simply place all ingredients into a high-speed blender and blend on high until completely liquified and incorporated. You may need to add water to thin the consistency if the dressing is too thick. Add water until you reach the dressing consistency of your liking.

Divide spinach, avocado, and cherry tomatoes between two bowls. Add roasted vegetables and spinach cakes to both. Drizzle with cilantro tahini dressing and devour.

Notes:

-Leftover dressing will keep in an airtight container in the refrigerator for three days.
- Add other vegetables to the baking tray to roast too! Beets, sweet potato, and cubed butternut squash would be delicious additions.
- This post was sponsored by Dr. Praegar’s – who I love. Thank you for supporting brands who support vegukate.