Rustic vegan bowl


  • 1 cup chickpeas
  • 2 cups Brussels sprouts, halved
  • 2 medium carrots
  • 1 small sweet potato, diced
  • 1 cup button mushrooms
  • 1/4 cup pecans
  • 1 avocado, sliced
  • 1/2 tablespoon coconut oil
  • Fresh cilantro
  • 1/2 teaspoon sesame seeds


  • 1/4 cup hummus
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2-3 tablespoons olive oil
  • Pinch of paprika
  • Salt and pepper to taste


Preheat oven to 400˚F. Place carrots, Brussels sprouts and diced sweet potatoes in a baking dish. Drizzle with oil and sprinkle with salt and pepper. Cover and roast for 1 hour.

Meanwhile, rinse chickpeas and pat dry. Toss with oil, seasoning salt and paprika. Spread evenly on a parchment paper-lined baking sheet and bake for 30 minutes. Set aside.

In a frying pan, saute button mushrooms until golden brown. Keep warm.

In a separate frying pan, toast pecans in salt and coconut oil.

Arrange all ingredients in a bowl with avocado and top with dressing and sesame seeds. Serve warm!