VegHead Bowl
This VegHead Bowl is everything I love in a meal—nourishing, balanced, and loaded with bold, vibrant flavors. It’s one of those feel-good recipes that leaves you satisfied without weighing you down, perfect for a wholesome meal. That’s what VegHead is all about!
What makes this bowl shine? It’s all about layering flavors! You’ve got blackened sweet potatoes for that spice kick, charred shrimp, crispy spiced chickpeas, and charred kale for a little extra depth. Plus, let’s not forget those caramelized onions—sweet, savory, and totally worth the extra time.
This bowl is everything you would want in a bowl!
2 servings
Ingredients
1LB wild caught shrimp, cleaned, tails on or off
1 cup sweet potatoes, cut into slices
1/4 cup olive oil, separated
1 tablespoon 1 teaspoon blackened seasoning
2 tablespoons kosher salt
1 red onion, thin sliced
2 tablespoons sumac
1 cup canned garbanzo beans, rinsed, drained, patted dry
1 tablespoon olive oil
1 bunch kale, stems removed, rough chop
1 cup quinoa, cooked according to package
Procedure:
Preheat the oven to 450 degrees.
Cook quinoa according to the directions on the package. Once down fluff with a fork and set aside.
Caramelized onions: heat a large sauté pan over medium-high heat. Add the olive oil, sliced red onions and sumac. Cook (constantly mixing) for about 20-25 minutes or until the onions are soft, translucent, and caramelized.
Sweet potatoes: In a large mixing bowl toss sweet potato, olive oil, blackened seasoning, and pinch of salt. Lay evenly on a baking sheet(s) and roast until tender for about 18-20 minutes.
Chickpeas: In a large mixing bowl add dried garbanzo beans, olive oil, savory spice blend, and salt. Toss to mix well. Lay evenly on a baking sheet(s). Roast until crispy for about 15-18 minutes.
Shrimp: Pat the shrimp dry with paper towels or a clean kitchen towel. Heat a large sauté pan over medium-high heat and add olive oil. Working in batches if necessary, add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and cooked through.
Kale: In the same pan used to cook the shrimp, increase the heat to high. Once the pan is very hot, add olive oil and swirl to coat the bottom. Add the kale and season with salt. Cook for 2–3 minutes, tossing occasionally, until just wilted and lightly charred in spots.
SMOKY MAYO
Ingredients
1/2 cup vegan mayo
1 tablespoon liquid smoke
1 tsp smoked paprika
1 tsp Aleppo pepper
1 dash crushed red pepper
To taste salt & pepper
Procedure:
1- Whisk all ingredients in a small bowl. Adjust seasoning
2- Can add water to thin it out for a drizzle