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plant-based splatter platter

by Jackie Newgent  |  April 25, 2021  |  3 Comments

plant-based splatter platter

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?!

plant-based splatter platter
Build your platter: Add prepared grain + cooked veggies + pulses

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!)

plant-based splatter platter
+ yum ingredient + citrus wedges on the side + creamy dressing on the side + seeds and salt

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!

plant-based splatter platter
To serve: Splatter with dressing + finish with fresh herbs + admire & dive in!

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.

Mexican:

  • 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

Pan-Asian:

  • 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

Middle Eastern:

  • 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
  • fresh herbs: mint or parsley
Print
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plant-based splatter platter

plant-based splatter platter

  • Author: Jackie Newgent
  • Yield: 1 platter
  • Category: main dish
  • Cuisine: American, Fusion
  • Diet: Vegan

Description

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!


Ingredients

  • prepared grain
  • cooked veggies
  • pulses
  • yum ingredient
  • citrus wedges
  • creamy dressing
  • seeds or nuts with salt
  • fresh herbs

Instructions

Build your platter:

  1. prepared grain — try steamed organic brown rice or farro
  2. cooked veggies — try roasted carrot + purple cauliflower — or leftovers!
  3. pulses — try peppery turmeric roasted chickpeas (see recipe below) or white beans
  4. yum ingredient — try avocado wedges or plant-based “cheese”
  5. citrus wedges — usually lemon
  6. creamy dressing — try roasted beet tahini dressing (see recipe below) or “honey” mustard dressing
  7. seeds or nuts with salt — try black sesame seeds + sea salt — or roasted salted pistachios

To serve:

  1. splatter, drip-n-splash (like you’re Jackson Pollock!), or drizzle w/that dressing
  2. finish w/fresh herbs — try mint leaves & leafy carrot tops
  3. admire your creation and dive in!

Notes

peppery turmeric roasted chickpeas:

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.


Nutrition

  • Serving Size: eat mindfully
  • Calories: varies

Keywords: splatter platter, foodart, vegan, vegetarian, plant-based, main dish, grains, vegetables, pulses

plant-based splatter platter

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).

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Recipe rating

  1. Bárbaro! Una delicia sensorial y alerta al cerebro por el bien que le viene al cuerpo. Felicitaciones a la artista chef.