Bowls are all the rage. So why not jump on that train? This bowl is sure to be a beastly feast that will entertain your taste buds with all that is right about the holidays.
Leftovers are great, but you can also make this bowl fresh. And if we are honest, if it is not Stuffed Beast season, then you can switch out for the The Very British Bangers.
Let’s get down to this bowl. We all know how it starts, a base, we will leave that to your choosin’ - mashed potatoes are great, but the healthier options will also be alright. Top this off with the Stuffed Beast or the other option mentioned above, and your plate will be delighted. The real winner here, as with most dishes, is the sauce! The Lemon Tahini Dressing provides a flavour that will keep you coming back for more.
We know you’ve bean busy this holiday season, so make your life easy and use up your holiday leftovers via this bowl or the Vegan Shepherd’s Pie.
Recipe/Image Credit: Kaitlyn Dickie
- The Stuffed Beast
- Leftover holiday vegetables (i.e. a squash medley, roasted brussel sprouts, roasted carrots, or sweet potatoes) or use whatever you have - just make sure they are cooked
- ¼- ½ cup base of choice, you can use mashed potatoes, or substitute lettuce or quinoa.
Lemon Tahini Dressing Ingredients
- 2 tbsp tahini
- 2 tbsp cold water
- 2 cloves garlic
- 2-3 tbsp nutritional yeast
- 3 tbsp lemon juice
- ½ tsp maple syrup
- ½ tsp sea salt
Preheat oven to 350F.
Shred The Stuffed Beast using two forks or simply slice into bite-sized pieces.
Place your vegetable mix on a baking sheet and bake for 5-10 minutes.
Cook grains according to package instructions or add warmed leftover mashed potatoes to your bowl. You can add the grains warm or cold; either way, it will be delicious!
Blend all of the ingredients for the lemon tahini dressing together until smooth.
Add the freshly roasted vegetables and top with lemon tahini dressing.
Be sure to share your Vegan Harvest Bowl with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.