Serves approx. 4
This literally-everything-good-about-summer bowl is packed with those late-summer veggies, tons of protein, and tastes amazing. I was inspired by a gorgeous bunch of purple + green basil I saw at the farmers’ market, which really appealed to my aesthetic (and my nose). Plus it’s so photogenic when it’s all assembled, if you’re into that kind of thing ;) (I realize I’m becoming more of a vegan food blogger stereotype by the minute) (But don’t let that deter you, this is a really good dish)
2 28-oz cans diced fire-roasted tomatoes
1-2 cups water + 1 cup unsweetened plant milk (I used almond) (the amount will depend on how thick or thin you want it- start with 1 cup water + 1 cup plant milk and add to thin if needed)
1 jar sliced roasted red peppers, drained
1 jar pitted + sliced kalamata olives, drained
1 15-oz can quartered artichoke hears, drained
1 15-oz can black eyed peas
1 box (8 oz) lentil pasta shells (or pasta type/shape of choice- lentil pasta ups the protein and tastes really good in my opinion, but you do you! This recipe already has beans so there’s protein already!)
1 bunch mixed fresh basil (I used purple + green, but you can use whatever you have); leaves picked from stems, larger leaves torn into slightly smaller pieces
¼ cup nutritional yeast powder
2-3 medium eggplants, cut into thick triangular wedges
2-3 medium zucchini + summer squash of choice, cut into coins
1-2 pints mixed cherry tomatoes, halved
1. Preheat your oven to 425°F and prep your fresh veggies (toppings). Spread them in a single layer on lined baking sheets and drizzle with a little oil and a generous amount of salt. Roast for 40 minutes or until the eggplant is soft and all the veggies have a slight char.
2. Meanwhile, add the canned tomatoes to a large soup pot over medium heat with the water and plant milk. Add the dry pasta. Make sure it’s covered in liquid so it can cook evenly. Cook the pasta in the tomato sauce following package instructions, and 2-3 minutes before it’s done, add the nutritional yeast, peppers, olives, artichoke hearts and beans. Don’t stir in the basil until the last minute so that it holds its color!
3. To assemble the bowls, scoop a bunch of the pasta mixture into a bowl and top with the roasted vegetables. Add some avo slices on top, take a thousand photos of your art work, and dig in!
Note: You can roast peppers and/or prep artichoke hearts and/or cook dry beans yourself if you don’t want to use jarred/canned. If you do, I say kudos. I wanted to keep this recipe easy, so I skipped those extra steps, but you do you!