Meatless Veggie Bowls with Copycat Sweetgreen Dressing

I’ve been looking for a good “bowl” lately. Maybe it’s generational that we’re the people who meal prep and pack lunches apart from sandwiches. I’m always looking for something that I can make, package and be done, or quickly assemble the night before or morning of. These Eggplant “Meatball” Bowls with Spicy Cashew Dressing do just that. As I’m always striving to copy Sweetgreen’s dressing–if you’ve had them, you totally know what I mean–and this bowl-salad fusion does just that. Roasted veggies, quinoa, and vegetarian meatballs combine for this hearty dish.

Ingredients (serves 5).

For the Veggies:

• 1 small sweet potato, diced
• 2 carrots, peeled and sliced into circles
• 1/4 eggplant slices, cut into 1″ pieces *
• 1 head of broccoli, stems removed
• 2 c spinach
• 2 T avocado oil, divided
• Salt and black pepper to taste
• Garlic powder to taste
• Red pepper flakes to taste

For the Bowl:

• 2½ c cooked quinoa
• 10 T spicy cashew dressing, divided
• 15 eggplant meatballs

*Note: use the 1/4 of an eggplant remaining from the eggplant meatballs.

Directions.

For the Veggies:

1. Preheat oven to 425º F and line baking sheet with parchment paper or foil.
2. Prep sweet potato and carrots first. Toss with 1 T avocado oil and sprinkle with salt, black pepper, and garlic powder. Roast for 15 min, tossing halfway through.
3. Mix in eggplant and broccoli florets with remaining 1 T avocado oil sprinkling with salt, garlic powder, and red pepper flakes. Toss well. Roast veggies for 12-15 min.
4. Top with spinach, toss veggies, and roast for the final 5 min.
5. Remove from the oven when the veggies are tender, beginning to brown, and you can easily pierce the root veggies with a fork.

For the Bowls:

1. If quinoa isn’t cooked, start cooking according to package directions when you start roasting the veggies.
2. Plate 1/2 c quinoa and top with 1/5 of the veggies and 3 meatballs. Drizzle each bowl with 2 T of spicy cashew dressing.
3. Enjoy!

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Nutrition for 1 bowl (serving 1 of 5).

374 calories  •  14.3 g fat (34%)  •  49.9 g carbs (52%)  •  12.9 g protein (14%)  •  10 g fiber  •  6.5 g sugar  •  394 mg sodium

* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.