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plant-based splatter platter
by Jackie Newgent | April 25, 2021 | 3 Comments
When you don’t want to be confined to a bowl, create a platter, like my plant-based splatter platter. I call it “splatter platter” because of the style in which you make it—especially when it comes to splattering with the dressing. So artsy, right?!
To build your own “splatter platter,” just follow the steps below—whether you’ve got artistic talent or not! You pick the ingredients you want based on the freestyle “recipe.” There are no specific measurements … just go with whatever amounts you wish. It’ll likely be different every time you make this. (Tip: It’s a great use for leftovers!)
Ultimately, consider this food expressionism! Pick your color palate—perhaps it’s like a rainbow kaleidoscope or simply variations of one color, like black, purple, or white. Give it your own personal spin—there are absolutely no wrong choices here. Occasionally go for an international twist, like Mexican or Pan-Asian, too. Ideally serve this while the grain and veggies are warm. And don’t forget to share it … unless you’ve created a personal platter for your eyes only!
Make my favorite version (yep, the one in the photos and listed in the recipe instructions)! Or, try these globally-inspired ideas as a guide.
prepared grain: rice or corn
cooked veggies: sauteed or grilled zucchini or colorful bell peppers
pulses: black or pinto beans
yum ingredient: guacamole, pico de gallo, or crispy tortilla strips
citrus wedges: lime
creamy dressing: cilantro-lime “crema” or chipotle sauce
seeds or nuts with salt: roasted salted pepitas
fresh herbs: cilantro or cilantro microgreens
prepared grain: rice or noodles
cooked veggies: stir-fried red bell peppers & carrots
pulses: steamed shelled edamame
yum ingredient: meatless chick’n pieces or crispy wonton strips
citrus wedges: lime or mandarin orange
creamy dressing: Thai peanut sauce
seeds or nuts with salt: peanuts
fresh herbs: cilantro or Thai basil
prepared grain: rice or bulgur
cooked veggies: roasted eggplant or green beans stewed with tomatoes
pulses: lentils or chickpeas
yum ingredient: falafel, vegan kibbeh “meatballs,” or pita chips
citrus wedges: lemon
creamy dressing: tahini dressing (or my roasted beet tahini dressing)
seeds or nuts with salt: toasted pine nuts + sea salt
When you don’t want to be confined to a bowl, create a platter, like my plant-based splatter platter. I call it “splatter platter” because of the style in which you make it. Plus, it’s a “freestyle” recipe, so there are no exact measurements!
seeds or nuts with salt
Build your platter:
prepared grain — try steamed organic brown rice or farro
Toss 1 (15.5-ounce/439-gram) can chickpeas (well drained) with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon each turmeric powder and freshly ground black pepper, and 1/4 teaspoon sea salt. Roast in 375°F/190°C oven until crisp, about 35 minutes. Makes about 3 servings.
roasted beet tahini dressing:
Blend together 1 medium roasted, peeled beet (about 125 grams cooked and peeled), 1/4 cup tahini, 3 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1 minced garlic clove, 1/4 teaspoon each sea salt and freshly ground black pepper, and 2 tablespoons unsweetened peppermint tea or water (or as needed) until pureed into a thick dressing. (Hint: Doubles as a dip!) Makes about 4 servings.
Looking for other grain- and veggie-based recipes? Check out my mexican caramelized rice and veggie skillet (see recipe HERE), jasmine green tea grain & herb salad (see recipe HERE), or lemony herb “orzotto” with garlicky chickpeas (see recipe HERE).