Creamy Vegan Bone Bowl

May 24, 2011 by Leanne Vogel November 8, 2017

Greens bowl loaded with steamed greens, paprika roasted almonds and a creamy mushroom sauce.

Ingredients

• 1 batch Vegan Cream of Mushroom Soup

Roasted Vegetables

• 4 cups broccoli florets
• 12 asparagus spears

Paprika Almonds

• 1 teaspoon grape seed oil
• 2 teaspoons cumin seeds
• 1 yellow onion, diced
• 4 small cloves of garlic, peeled and smashed
• ½ cup almonds
• 1 teaspoon smoked paprika
• Sea salt, to taste
• Water, for sauteing
• 4 cups fresh spinach

 

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Add broccoli and asparagus to the sheet. Roast for 15 minutes.
2. Meanwhile, add oil and cumin seeds to a medium-sized frying pan. Toast on medium-high heat for 2 minutes, until fragrant. Add onions and garlic. Reduce heat to medium-low and saute for 10 minutes, adding a splash of water a couple of times if needed. Add almonds, paprika and salt. Continue to saute for 10 minutes.
3. Place 2 cups of spinach in the bottom of each bowl. Pour mushroom soup over top then stack veggies and paprika almonds on top. Serve!

Notes

To make nut-free: replace almonds with pumpkin seeds or sunflower seeds. Replace almond milk in the soup with whatever non-dairy milk works for you.

Nutrition Information Per Serving