Quick and Easy Healthy Vegan Salad Bowl Recipe

Simple Healthy Vegan Salad Bowl Recipe

The Everyday Salad Bowl is exactly that! – A salad for EVERYDAY. I am known for eating the same things for dinner every single night for weeks and this salad I never get sick of. I love it because I will normally roast up a big batch of veggies once a week, bake a heap of tofu and make the Ginger-Tahini Sauce in advance so that when dinner comes each night all I have to do is throw everything into a bowl! It is great because you can serve all the veggies and tofu straight out of the fridge without having to re-heat them up. Also a perfect meal to bring to work for lunch! Having a large variety of textures and flavours is really what takes a salad from being boring to AMAZINGLY DELICIOUS. Have fun with it and enjoy eating a crunchy, creamy, hearty and nourishing bowl of YUM.

Enjoy xx


Serves: 4


  • 1 Small Butternut Pumpkin
  • 1/2 Cauliflower
  • 1 Brown Onion
  • 1/2 Iceberg Lettuce
  • 2 Large Handfuls Spinach
  • 1/4 Purple Cabbage
  • 1 Large Handful Alfalfa Sprouts
  • 1 Packet Firm Tofu
  • Tofu Marinade: 3 Tbsp Tamari, 2 Tbsp Lemon Juice, 1 Tsp Minced Ginger, 1 Tbsp Honey
  • 1 Tbsp Coconut Oil
  • 2 Tsp Coriander Powder
  • 2 Tsp Cumin Powder
  • Salt + Pepper
  • Smooth Ginger-Tahini Sauce

Additional Toppings: Avocado, Cucumber, Pepitas, Sesame Seeds, Sauerkraut


  1. Start by mixing together all the tofu marinade ingredients into a small bowl along with a pinch of salt and pepper.
  2. On a flat surface wrap the tofu in paper towel and using your hands press it down to squeeze out as much moisture as possible.
  3. Cut the tofu into cubes, place into a container and pour over the marinade.
  4. Make sure the tofu is well coated and place in the fridge for at least 20minutes, the longer the better (I like to leave mine in the fridge all day).
  5. When you are ready, preheat the oven to 180degrees (fan-forced).
  6. Line a baking tray with baking paper and place the tofu onto it.
  7. Place into the oven and bake for 20-25minutes until the tofu is golden brown (flip tofu over halfway though cooking).


  1. Preheat the oven to 200degrees (fan-forced) and line two baking trays with baking paper.
  2. Peel and chop the pumpkin into bite sized chunks and place onto baking tray.
  3. Chop the cauliflower into bite sized chunks and place onto the other baking tray.
  4. Peel the onion and cut into quarters, and then eighths. Place with other veggies on the baking trays.
  5. Drizzle the veggies with coconut oil, sprinkle with cumin and coriander, and season with salt and pepper to taste. Toss the veggies around until they are all evenly coated.
  6. Bake for 20-30 minutes until lightly golden and soft when pricked with a fork.
  7. Shred the lettuce or cut in half and thinly slice. Place into a large salad bowl.
  8. Thinly slice the purple cabbage and put into the salad bowl along with the spinach and alfalfa sprouts.
  9. Add a little water to the Smooth Ginger-Tahini Sauce  to make it more pourable and drizzle over the salad. Toss until the salad is well coated and combined.
  10. Serve the salad by separating it into bowls and top with the roast veggies, tofu, cucumber, avocado, pepitas, sesame seeds and sauerkraut.

If you would like to see a video tutorial on how to make this salad, check my YouTube channel “Sonja’s Life” by clicking the link below.


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