- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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With a creamy dressing, hearty roasted veggies, and plenty of grains, this is a super nourishing salad. Note that the recipe calls for cooked grains, so be sure to have those ready to go: To keep it interesting, choose a prepared grain blend that contains at least three whole grains, such as brown rice, quinoa, barley, millet, farro, and/or rye.
By Shelli McConnell,
Ingredients
Creamy Thyme Dressing
- ½ cup canned no-salt-added garbanzo beans (chickpeas)
- ½ cup unsweetened, unflavored plant-based milk
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon Dijon-style mustard
- ½ teaspoon dried thyme, crushed
Salad
- 12 oz. whole cremini mushrooms, large mushrooms halved
- 1½ cups fresh Brussels sprouts, halved
- 1½ cups grape tomatoes
- 2 large shallots, quartered
- 1 head garlic, cloves separated and peeled
- Sea salt and freshly ground black pepper, to taste
- 3 cups cooked whole grain blend
- 2 tablespoons pine nuts, toasted
- ½ cup Creamy Thyme Dressing
Instructions
- Make the Creamy Thyme Dressing: In a small blender or food processor combine no-salt-added garbanzo beans, unsweetened unflavored plant milk, lemon juice, nutritional yeast, Dijon-style mustard, and dried thyme. Cover and blend until smooth. Set aside ½ cup dressing; store the rest in an airtight container in the refrigerator for up to 5 days.
- Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Arrange mushrooms, Brussels sprouts, tomatoes, shallots, and garlic on the prepared pan. Drizzle with 2 Tbsp. water. Season with salt and pepper. Roast about 25 minutes or until vegetables are browned and tender.
- Arrange vegetables over whole grain blend on plates. Sprinkle with pine nuts. Serve warm or at room temperature with Creamy Thyme Dressing.
Nutritional Information:
Per serving (2 cups): 278 calories, 51 g carbohydrates, 10 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 188 mg sodium, 6 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(4 from 5 votes)Loved this idea of this dish, but I didn’t care for the dressing. I think I’m picky about thyme, I love it in Thanksgiving dressing, but not alone. But I loved the idea of mixing the soy milk and garbanzo beans, so I think I want to try this again but maybe with dill and parsley to give more of a ranch dressing flavor.
I make this all the time it’s one of my favorites
This is really good, though I slightly altered the sauce recipe. I added garlic powder and used the whole can of chickpeas.
Really tasty! Added more garlic & spices.
I really liked the dressing, but not crazy about it otherwise. I think part of the problem was that I overcooked the barley I was using, so everything was sort of mushy. Not sure if I'll make it again.
I'm sure this is delicious as is, but I didn't have shallots or tomatoes, so I just roasted red peppers and tossed all the vegetables with some salt, pepper, garlic powder and Trader Joe's Mushroom powder. I think that is the beauty of roasted veggie bowls; you can just roast up whatever you have on hand that would go well together! Served it over a long-grain and wild rice blend and with the dressing and pine nuts it was super tasty, nutritious and filling. I added an extra handful of the garbanzo beans to the finished dish since there were extra from the can and I adore them.