Bowls are all the rage right now and with good reason, they healthy, delicious and so versatile. The best part is that you can customize them to your liking and nutritional needs. By switching up your dressing you can create an entirely new dish, which is why I wanted to share my 5 favourite new dressing recipes.
In my new plant-based cookbook I share my favourite dressings which include:
- Lemon Tahini
- Vegan Sour Cream
- Oil & Vinaigrette
- Cashew Cream
- Southwest
A lot of you have been requesting more dressing recipes so I have been having a blast in the kitchen testing out new creations. These dressings are thicker and creamier so they are perfect for a warm winter bowl. They are also vegan, dairy-free and gluten-free.
Here are my top 5 new favs:
The Recipe
PrintGreek Dressing
Ingredients
2 tablespoons red wine vinegar
3 tablespoons freshly squeezed lemon juice
2 cloves garlic (can add more)
1 tablespoon Greek seasoning (or 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon parsley, 1/2 teaspoon dill weed, 1/2 teaspoon thyme )
½ cup olive oil
dash of salt and pepper
1 cup cashews (soaked overnight) or 4 tablespoons plain Greek Yogurt
Directions
1. Place all ingredients in a blender (I like my nutribullet or ninja) and blend until well combined. Option to add 2 tablespoons crumbled feta cheese to mixture after it has been combined.
2. Roasted Red Pepper Dressing
Ingredients
½ 370 ml jar roasted red peppers (can use the entire jar)
¼ cup olive oil
3 tablespoons balsamic vinegar
½ cup cashews soaked (soak overnight or in hot water for at least 1 hour)
2 cloves garlic
1 teaspoon onion powder
1 teaspoon paprika
dash of salt and pepper
Directions
1. Place all ingredients in a blender and blend until well combined. Store in jar for up to one week.
3. Lemon Caesar
Ingredients
1 cup soaked cashews
2 tablespoons hemp seeds (shelled)
1 teaspoon Dijon
2-3 cloves garlic
1/4 cup water
¼ cup olive oil
3 tbsp lemon juice freshly squeezed
1 teaspoon onion powder
salt and pepper
Directions
- Place all ingredients in a blender and blend until well combined. Store in jar for up to one week.
- Can add more water or olive oil to thin out to desired consistency.
4. Roasted Red Pepper Pesto
Ingredients
¼ cup basil
2 cloves garlic
1 jar roasted red peppers
salt and pepper to taste
¼ cup olive oil
2 tbsp red wine vinegar
¼ cup soaked cashews or walnuts (or for nut-free dressing add sunflower seeds)
Directions
- Place all ingredients in blender and blend or pulse until well combined.
5. Avocado Cilantro Lime Dressing
Ingredients
1 large ripe avocado
2 cloves garlic
½ cup fresh cilantro
Juice of 1 lime juice (1/4 cup)
1/3 cup olive oil
1/4 cup water
salt and pepper to taste
1 teaspoon onion powder
optional 2-4 tablespoons hemp hearts or sunflower seeds.
Directions
- Place all ingredients in blender and pulse until well combined. Store in jar for 2-3 days. Best to enjoy fresh.
- Thin out with water or olive oil until desired consistency.
Get creative with your bowls by changing up roasted or raw veggies, lean protein source and dressing. If you make any of the dressings share what you think in comments below or tag us in your posts
Get creative with your bowls by changing up roasted or raw veggies, lean protein source and dressing. If you make any of the dressings share what you think in comments below or be sure to tag me in your pics over on socials @pam_rocca.
As always sharing is caring, if you know someone who would love these recipes I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,
