Vegan Black Power Bowl
A recipe for a versatile bowl of energy giving goodness!
Veggie Bowl with Broccoli, radish, sprouts, cabbage and quinoa.
Number of Servings: 1-2 servings
Ingredients
1/2 Cup Cooked Brown Rice
1/4 Cup Cooked Quinoa
2 Tbsp. Cashew Tahini Sauce
1 Cup Organic Butter Leaf Lettuce (ribbons)
1 Cup Bitter Greens (Baby Arugula or Cress)
1/2 Cup Roasted Delicata Squash
1 Cup Lemon Roasted Broccolini
1/4 Cup Roasted Sunchokes (sliced)
1/4 Cup Watermelon Radish (sliced)
3 Tbsp. Buckwheat Sprouts
3 Tbsp. Avocado Ranch Dressing
3 Tbsp. Goat’s Milk Cheese
Tips
Choose organic produce and grains whenever possible. Ask your local grocer what day of the week “truck day” is, and look out for special produce sale days. Pre-cook your grains and veggies on Sunday morning so they’re ready to go for the week. Wash, pat dry, cut and oven roast your veggies with avocado oil, Kosher salt and cracked pepper on 375 degrees for 12-25 minutes (give or take); let them cool, and store them in storage containers. Refrigerate and use during the week. The bowl is very versatile, so add fish, chicken or even a good piece of lamb if you wish!
Directions
In a large ceramic bowl, layer cooked brown rice and quinoa. Squeeze cashew tahini sauce over the grains. Then, layer the lettuce ribbons and baby leaves on top of the sauced grains. Place the roasted veggies all over the greens. Place the watermelon radish, sparsely, around the bowl. Place the buckwheat sprouts in the very center of the bowl. Squeeze the Avocado Ranch dressing all over the the top of your veggies. Sprinkle or grate cheese all over the top of your dressing.
Serve with a small piece of homemade coconut bread or sprouted rye toast; and don’t forget to hydrate with a nice tall glass of water. Enjoy the new found energy this dish will bring!