Plant Based Bowl Inspired by Seed Restaurant

I love making this type of meal for two reasons 1) everyone can mix and match and add the toppings they want; 2) you get a lot of leftovers for lunches on upcoming days.

The base is salad greens. Toppings were sauteed pineapple; chili sweet potatoes; curried cauliflower; pesto chickpeas and Asian tofu. All topped with a chimichirri dressing.

Time saving tips:

Use precut cauliflower, canned chickpeas and store bought pesto.

Family ratings (scale 1-5)

13 year old daughter: 4

17 year old son: 4

Husband: 5

Me: 4