“Bowl of Soul”

Serves: 2
Prep: 20-25 minutes

“Bowl of Soul”

It was hard to come up with a name for this dish because it contains so many nutritious delicious ingredients. All the ingredients plant based, so it’s completely vegan, as well as gluten and dairy free. I settled on “Bowl of Soul” as suggested by one of my Facebook fans (thanks Melissa!).

This bowl is full of fresh flavours and textures; it contains a quinoa, date, almond, carrot and beetroot salad, a marinated mushroom and kale salad, half an avocado and a divine nut butter dressing. All together it works so well – it tastes amazing and it makes you feel that way after eating it!

Don’t be daunted by the seemingly long list of ingredients – it’s mainly ingredients for the dressings. The whole meal takes all of about 20 minutes to make – just start by cooking your quinoa first, and then get on to the rest of it while the quinoa cooks and cools. If you don’t have quinoa, feel free to use brown, red or wild rice, or just skip it out.



Print Recipe

Marinated mushroom and kale salad

  • soy sauce 3 teaspoons (use GF soy sauce if you need to)
  • sesame oil ¾ teaspoon
  • extra-virgin olive oil 1 ½ teaspoons
  • button, swiss brown or shiitake mushrooms 8 small, thinly sliced
  • shredded kale or cavolo nero 1 ½ cups finely sliced (tough stalks removed)
  • sesame seeds 2 teaspoons toasted

Quinoa, date, carrot, and beetroot salad

  • quinoa ½ cup cooked
  • carrot 1, peeled and shredded or coarsely grated
  • beetroot ½ medium, peeled and shredded, coarsely grated or cut into thin matchsticks
  • cherry tomatoes 8, cut in half
  • medjool dates 3
  • almonds ¼ cup roasted (I used tamari-roasted almonds, but normal roasted almonds are fine)
  • flat-leaf parsley and mint leaves ¼ cup each, chopped

Salad dressing

  • apple syrup, agave or honey (non-vegan) 1 ½ teaspoons
  • apple cider vinegar 2 teaspoons
  • extra-virgin olive oil 1 teaspoon
  • salt good pinch
  • thyme leaves ½ teaspoon finely chopped (optional)

Nut butter dressing

  • nut butter 1 tablespoon (e.g. almond or peanut)
  • extra-virgin olive oil 1 teaspoon
  • apple cider vinegar 1 teaspoon
  • soy sauce 1 teaspoon (use GF soy sauce if you need to)
  • apple syrup, agave or honey (non-vegan) 1 teaspoon
  • water 2 teaspoons
  • garlic ½ small clove, finely minced

To serve

  • firm ripe avocado 1
  • baby radish 1
  • alfalfa sprouts 2 small handfuls
  • pumpkin seeds 1 tablespoon
  • lemon wedges 2


  1. Mix soy sauce, sesame oil and extra-virgin olive oil together in a bowl. Add sliced mushrooms and toss with the marinade to coat the mushrooms well. Set aside to marinate for 15-20 minutes while you prepare the quinoa salad and dressings.
  1. Peel and shred or coarsely grate the carrot; peel and coarsely grate the beetroot or cut into thin matchsticks; cut cherry tomatoes in half; chop dates and chop almonds.
  1. Mix all salad dressing ingredients together and set aside. Whisk all nut butter dressing ingredients together until smooth and set aside (you may need to add 1-2 teaspoons more water to get a dressing consistency).
  1. Cut avocado in half and remove the stone. Thinly slice the baby radish.
  1. Toss kale/cavolo nero and sesame seeds with marinated mushrooms. Toss cooked quinoa with carrot, beetroot, cherry tomatoes, dates, almonds, parsley, mint and dressing.


  • To serve, divide marinated mushroom and kale salad, and quinoa salad between plates. Place an avocado half, slices of radish and a small handful of alfalfa sprouts on each plate. Spoon some nut butter dressing over the avocado and scatter with pumpkin seeds. Serve with a wedge of lemon to squeeze over just before eating.
Nutritional Information Per Serving
32.3 g
23.9 g
Total Fat
41.9 g
15.8 g