Vegan Bowl Attack! Grilled Romaine Chop Salad

Grilled Romaine Chop Salad from Vegan Bowl Attack! by Jackie Sobon

Have you ever tried grilling lettuce before? If not, you’re in for a delicious treat with this Grilled Romaine Chop Salad! This recipe SCREAMS summer with tomatoes, corn, eggplant, cucumber, and more.

Large bowl of colorful salad on wood table with text reading "Grilled Romaine Chop Salad"

Oh man! Today is the day! Vegan Bowl Attack! is now officially released nationwide (with some international stores?!), and has been spotted out in the wild. It is so surreal to have it already be in so many people’s hands! I am also feeling lots of excitement and nervousness, because I put a lot of work into this thing and, most importantly, I hope that all of you enjoy it. <3

Vegan Bowl Attack! Cookbook #vegan

Scramble Burrito Bowl from Vegan Bowl Attack! by Jackie Sobon

Now, for the bad/good news, Amazon is out of stock Edit: Back in stock! (Holy cow!) But, you can find copies on Barnes & Noble and my publisher’s website, Amazon will be restocked soon. You can also find it in most major chain bookstores. I don’t think we were expecting this kind of excitement!

Kiwi Pistachio Mousse from Vegan Bowl Attack! by Jackie Sobon

Luckily for you all, the VBA blog tour has just started, so there are and will be ways to enter giveaways to possibly win a copy of your own! I keep my book page updated with links to recipes and giveaways, so make sure to check it periodically. I am also hosting a giveaway for a copy, at the end of this blog post. πŸ˜€

Grilled Romaine Chop Salad from Vegan Bowl Attack! by Jackie Sobon

I can’t do a post on the release of this cookbook without including a special recipe for you! It’s honestly hard to choose between them all, but I LOVE the Grilled Romaine Chop Salad, and it’s so perfect for the season. If you’ve never had grilled romaine, this is the perfect intro recipe!

Vegan Bowl Attack! Cookbook #vegan

Vegan Bowl Attack! Grilled Romaine Chop Salad

Yield: 2
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour

"If you have never tried grilling greens before, you are missing out on one of my favorite ways to prepare them. This technique works really well with water-heavy greens like romaine, green leaf, and iceberg lettuces. Add smoky grilled eggplant and fresh veggies to the mix and you get a flavor explosion." Copyright Quarto Publishing Group USA Inc. All rights reserved.


For the salad:

  • 1/2 pound eggplant, peeled and cut into inch-thick (1.3 cm) rounds, 225 g
  • 2 teaspoons salt
  • 2 tablespoons olive oil, 28 ml
  • 1 tablespoon liquid aminos, 15 ml
  • 1 teaspoon gluten-free liquid smoke
  • 1 pound head of romaine lettuce (1, or 455 g), quartered lengthwise
  • 1/4 pound cremini mushrooms, stems removed, 115 g
  • 1 ear of corn, husk removed
  • 1 cup grape or cherry tomatoes, cut in half, 150 g
  • 1 cup partially peeled and chopped cucumber, 134 g

For the dressing:

  • 2 tablespoons lemon juice, 28 ml
  • 2 tablespoons olive oil, 28 ml
  • 1 Β½ teaspoons nutritional yeast
  • Β½ teaspoon Dijon mustard
  • ΒΌ teaspoon agave nectar
  • β…› teaspoon garlic powder
  • β…› teaspoon salt
  • Pinch of freshly ground black pepper


To make the salad:

  1. Lay the eggplant out on a plate and sprinkle each side with a light dusting of salt to release some of its juices. After 20 minutes, brush off as much salt as you can, pat the eggplant dry, and put the eggplant slices in a large zip-top plastic bag along with the olive oil, liquid aminos, and liquid smoke. Seal the bag, shake it up, and put it in the refrigerator to marinate for 30 minutes.
  2. Prepare a medium-hot fire in a grill (350°F, or 180°C) and oil the grill grates.
  3. Take the eggplant out of the marinade and set the marinade aside. Place the eggplant on the grill along with the romaine, mushrooms, and corn and cook for 3 to 5 minutes or until there are bold grill marks. Flip everything over and grill for an additional 3 to 5 minutes. Brush some of the leftover marinade over the eggplant for the last half of the grilling time.
  4. Chop the romaine and eggplant into bite-size pieces. Cut the corn kernels off of the cob. Divide the romaine between 2 bowls and top each bowl with eggplant, corn, mushrooms, tomatoes, and cucumber.

To make the dressing:

  1. Whisk all of the ingredients together until smooth. Drizzle over the top of each salad and serve.
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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If you love this grilled romaine chop salad, you’ll love the recipes below! Just click on the photo. πŸ™‚

Grilled veggie tempeh skewers on a grill and a plate
Grilled peaches and cream pastry on a baking sheet next to peaches and linen
Enter the Vegan Bowl Attack! giveaway, below! (US residents, 18 & older only, please)

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There are affiliate links in this post which won’t change your price but will share some commission. πŸ™‚

44 Comments on “Vegan Bowl Attack! Grilled Romaine Chop Salad

  1. I’d love to make this inside, on our George Forman grill. Can you see that working? We just grilled some corn on it by blanching first and cutting in half, not really worth the trouble, but I think the other grilled ingredients would work.

    • I use my panini press to “grill” things all of the time, so I don’t see why not! Also, if you’re near a Whole Foods, they have 365 brand Frozen Grilled Corn Kernels that are so great to have on-hand!

  2. This looks amazing! I am excited about having some delicious, easy meals and this book looks perfect! Congrats! πŸ™‚

  3. Vegan Bowl Attack will give me great ideas for meals on hot summer days. Congrats Jackie!

  4. The apple pie smoothie bowl looks good! I love smoothie bowls.

  5. I love the ease and simplicity that it sounds like these recipes have. Definitely need that in my busy life!

  6. Love one-bowl meals, and your cookbook is CHOCK FULL OF THEM!
    Can’t wait to see this book for real!

  7. What excites me? well the options and ideas. I guess i tend to get stuck in a rut and become bored with food at times. My favorite meal to go are food bowls but well, I pretty much make a similar version of the same thing every time. I would love to get outside of the box and get excited for my meals again. πŸ˜€

  8. I love Jackie’s blog! Vegan Jackies FTW! And I need new ideas for bowls!

  9. I love bowls! They’re so easy and versatile. I cannot wait to see what kind of new yummy ideas are in this book! Thanks for the chance.

  10. I can’t wait to get this cookbook! I love making bowls, but have run out of ideas. I think this book would give me so many more options.

  11. i made the southern comfort bowl last night. it was a total hit! even got my husband going back for seconds on beans and greens, something i thought was impossible.

    • That’s so awesome to hear, Kate! That bowl is definitely one of my favorites! πŸ™‚

  12. I am most excited about the S’Mores bowl….sounds heavenly!

  13. This recipe looks so good! Grilling eggplant is what made me decide that I actually like eggplant, so I’m excited to try it out here.

    I think I’m particularly excited about your desserts in this book. I love the idea of bowl desserts. I saw the recipe for the chocolate pudding s’mores bowl on Pickles & Honey and wanted to eat it right away πŸ˜€

  14. I am so excited for you and the demand for your cookbook sharing these delicious vegan recipes. πŸ™‚ ~veganfab

  15. At 6.5 months pregnant, I’m all about making my life easier. I love bowls because they make a lot less mess, which equals less cleanup time for me. Your recipes have always been amazing, so I’m really looking forward to this book! Trying out this chopped salad recipe tonight.

  16. I absolutely love making vegan bowls. They are my comfort food of choice. All of you recipes are amazing so I know this book is going to be awesome!!!

  17. Congrats Jackie πŸ™‚ I read about your new book on Pickles N Honey’s blog and had a look at some of the pictures – it looks great!

  18. I’m excited about new ideas for a variety of veggies, all piled together in a delicious bowl!

  19. making everything in bowl form couldn’t be more exciting! the idea of bowls alone makes dinner sound like such a simple solution, but bowl desserts and stuff? oh my!!

  20. Congratulations Jackie! I’m super excited for you! And I’m excited for me to discover all of your luscious recipes, because there is nothing more comforting than eating out of a bowl!

  21. AWESOME and congratulations! I just love the whole idea of this cookbook! Fingers, toes, and paws crossed here in Virginia!

  22. The recipes I’ve seen so far look really good so they excite me!

  23. What excites me most about vegan bowl attack is, the chance to create new vegan dishes I have never thought of before it’s no longer just vegetables and rice! I love being vegan and even more now that I can create new and exciting things.

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