Entrées

Vegan Power Bowl

A great tasting bowl – made with harvest vegetables. Perfect to power you through all the events of your day.
  • 0:45 TIME
  • 4 Portions
  • easy

PREPARATION

Ingredients - Base

Wheatberries, Cooked

1cup / 250 ml.

Chickpeas, cooked rinsed

4 oz. / 113 gr.

Baby Spinach

1 cup / 250 ml.

 

Ingredients - Base

Squash – Butternut or Acorn medium diced, roasted

8 oz. / 227 gr.

Cauliflower, florets, roasted

8 oz. / 227 gr.

Carrots, medium dice, roasted

8 oz. / 227 gr.

Extra Virgin Olive Oil

1 tbsp. / 15 ml.

Sea Salt & Black Pepper

To taste

 

Ingredients - Topping

Pomegranate Seeds (arils)

1 tbsp. / 15 ml.

Sesame Seeds

1 tsp. / 5 ml.

Flax Seeds

1 tsp. / 5 ml.

Sunflower Seeds

1 tbsp. / 15 ml.

 

Ingredients - Dressing

Extra Virgin Olive Oil

4 oz. vol. / 60 ml.

Garlic, fresh chopped

1 clove

Dijon Mustard

1 tsp. / 5 ml.

Balsamic Vinegar

2 oz. vol. / 60 ml.

Lemon Juice, fresh squeezed – ¼ lemon

1 tbsp. / 15 ml.

Sea Salt & Pepper

To taste

Procedure - Base

  1. Place all ingredients together in a bowl and mix. Place to the side until ready to serve.
  2. Note – Quinoa/Rice can be substituted for wheatberries. The grains can be cooked ahead of time, cooled and heated at service.

Procedure - Roasted Topping

  1. Preheat oven to 400 F. Place squash, cauliflower, and carrots in a bowl – toss with olive oil and salt & pepper. Place vegetables on pan and place in oven for 15 minutes. Test with fork to ensure vegetables are cooked.

Procedure - Dressing

  1. Place all ingredients in a bowl and whisk to combine.

Procedure - Building of Power Bowl

  1. Divide up base between 4 plates.
  2. Top base with roasted vegetables, pomegranate arils and seeds.
  3. Drizzle with dressing. Enjoy