As part of our Veganuary food adventure this month, we asked vegan wellness coach Somi Igbene (@VeganbySomi) to create some vegan-friendly recipes for us. This is the third of our bonus recipe series (see our first bonus recipe from @VeganbySomi here and second from @HappySkinKitchen here). Somi’s recipe is a rainbow vegan plate made with our Mixed Root Vegetable Fries and Pumpkin & Spinach Burgers along with some peas, a side salad, and a dollop of hummus.
Make sure to let us know if you try out the recipe in the comments section below or tag us in a picture on social. We love hearing about your recipe creations.
Ingredients – per bowl (1 person)
160g Strong Roots Mixed Root Vegetable Fries
2 Pumpkin & Spinach Burgers
2 tablespoons (or more if you wish) vinaigrette
50g hummus (store bought or use the recipe below)
50g mixed baby leaf salad
50g cherry tomatoes
80g frozen peas, steamed
1/2 a small avocado
For the vinaigrette
2.5 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons maple syrup or agave nectar
1/4 teaspoon garlic powder
2 tablespoons extra virgin olive oil (or water to keep it low fat)
Pinch of salt and black pepper to taste
For the hummus
1 x 400g tin chickpeas, rinsed and drained
3 tablespoons tahini paste
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 garlic clove, minced
60ml extra-virgin oil (or water to keep low fat)
1/4 teaspoon cumin
1. Cook the Strong Roots Mixed Root Vegetable Fries and Pumpkin & Spinach Burgers according to the packet instructions.
2. In the meantime, make the vinaigrette by putting all of the ingredients into a bowl and whisking together. Toss the baby leaf salad and tomatoes in as much vinaigrette as desired then set aside.
3. Make the hummus by putting all of the ingredients into a high-speed blender and blitzing until smooth and creamy. Add more water (or olive oil) as necessary until you get your desired consistency. Adjust the seasonings to taste.
4. Once the fries and burgers are cooked, arrange the rainbow vegan plate with the salad, hummus, peas, and avocado.
For more recipes like this one, check out our Veganuary Recipe Book HERE.