Roasted Asparagus Bruschetta

Make it Your Own

  • Are you gluten free? This Roasted Asparagus Bruschetta is the perfect gluten free side dish.
  • Don’t like a lot of garlic? Do not add the fresh chopped garlic to your asparagus before roasting.
  • Have leftover bruschetta? Toast bread and top it with the leftover bruschetta mixture.

Roasted Asparagus Bruchetta

  • Servings: 3-4
  • Difficulty: easy
  • Print

Looking to make a bright and healthy side dish for your next dinner? You must try this Roasted Asparagus topped with Bruschetta. This recipe requires fresh wholesome ingredients and only 15 minutes to make. It is dairy free, gluten free, and vegan.


  • 1 bunch of thin asparagus, trimmed
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 cloves of garlic, chopped finely
  • 1 tsp garlic powder
  • 1 roma tomato, chopped
  • 1 container of cherry tomatoes, chopped
  • 1 tsp balsamic vinegar
  • ¼ cup fresh basil, chopped finely
  • ¼ cup red onion, chopped
  • ¼ cup pine nuts, garnish (optional)


  1. Preheat your oven to 425 degrees fahrenheit (218 C).
  2. In a large bowl combine asparagus, 1 tsp of oil, chopped garlic, salt and toss.
  3. Arrange asparagus on a baking sheet evenly and bake for 10-12 minutes or until they are cooked through, depending on the thickness of the asparagus.
  4. In a medium bowl combine the rest of the ingredients into a bowl and mix. This will make the bruschetta mixture.
  5. Top the roasted asparagus with the bruschetta mixture and serve immediately.
  6. Leftovers will last until the next day wrapped up. Save any longer and the asparagus becomes really soggy.

Chopped Asian Salad Cups

Make it Your Own

  • Add plant protein to your salad like shelled edamame, tofu or tempeh.
  • This Chopped Asian Salad recipe can be made gluten free by substituting crispy chow mein noodles with gluten free noodles and soy sauce with coconut amino acids.

Chopped Asian Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print

These colorful and healthy Chopped Asian Salad served in cabbage cups make a great appetizer or light lunch.


  • 1 head of purple cabbage, half chopped to thin ribbons
  • 1 green pepper, chopped
  • 3 carrots, chopped
  • ½ onion, chopped
  • ½ cup sunflower seeds
  • ½ cup crispy chow mein noodles

Salad Dressing

  • ⅓ cup olive oil
  • ⅓ cup apple cider vinegar
  • ⅓ cup maple or agave syrup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 Tbsp of soy sauce or coconut amino acids

Protein (optional)

  • Shelled edamame
  • Tofu
  • Tempeh


  1. Cut the cabbage in half. Set half of it to the side, we will use that half later.
  2. Chop half of the cabbage into thin ribbon cuts and place it in a large bowl.
  3. Combine the cabbage, carrots, onion, green pepper together in the large bowl and set aside.
  4. In a separate bowl combine the olive oil, apple cider vinegar, syrup, salt, pepper, garlic powder, soy sauce and whisk for about a minute until mixed.
  5. Drizzle the dressing on the salad and toss.
  6. Using the other half of the cabbage pull individual cabbage leaves off to make cabbage cups. If needed, use kitchen scissors to trim your cabbage leaves into cup shapes.
  7. Divide tossed salad into the cabbage cups and garnish with crispy noodles and sunflower seeds. Serve immediately.

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