There is something so satisfying about a good power bowl. They are the perfect balance of grains, lentils, greens, veggies, satisfying crunch, and a delicious dressing that ties it all together. In my cookbook, I share what goes into building the perfect bowl (the combinations are truly endless!). I turn to this “bowl-building” mentality when I’m on the hunt for a reset meal that is filling and delicious, and hence this winter power bowl was born.

 

This one contains a total winter bounty with ingredients like lentils, millet, squash, kale, and radish but it’s really the dressing that brings it all together. Green goddess dressings always pack a ton of herbs into them but in this vegan version I swap out all of the mayo/creme fraiche and substitute in white beans. The result is a creamy, irresistible dressing that belongs drizzled on just about everything. What I love about pulses, in this case cannellini beans, is how versatile they are. They are able to sub in for just about anything creamy to make a more nutritious dish, without overpowering in any way. At the same time, they can shine as the humble star of the meal (aka the lentils in this bowl). The result is always a healthful, protein packed meal.

 

Another thing I love about this bowl is you will have leftovers to play with all week long. Make a double batch of lentils or grains if that floats your boats. Use the leftover kale to make an easy kale salad. Catch up on your favorite TV show (or podcast) and meditatively prep all the herbs for easy, fresh additions to meals all week long. Top just about anything with leftover pickled onions and the dressing!

 

PS If you have preordered my cookbook (or are thinking about preordering it!), I’m gifting you a set of reset recipes –  just like this power bowl – along with a three day meal plan. Make sure to grab your copy here.

Ingredients
  • 1 cup of cooked black lentils
  • 1 cup of cooked millet (or any other grain)
  • 2 cups of butternut squash, cubed
  • Coconut Oil
  • Pink salt and sea salt
  • Freshly ground black pepper
  • 1 bunch of kale, washed, de-stemmed, and thinly sliced
  • Olive oil
  • ½ avocado, thinly sliced
  • 1 small radish, thinly sliced
  • ¼ cup sliced almonds, toasted
  • Pickled onions, for topping
  • Hemp hearts, for topping

vegan green goddess dressing

  • 1 small garlic clove, grated
  • ½ cup cooked cannellini beans
  • ¼ cup tahini
  • ½ cup parsley
  • 3 tablespoons chives, chopped
  • 2 tablespoons tarragon
  • 2 tablespoons lemon juice
  • Pink salt or sea salt
  • Freshly ground black pepper
  • Water to thin, as needed

 

Pickled onions

  • 1 small red onion thinly sliced
  • ½ cup raw apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons pink salt or sea salt 
Method

Preheat the oven to 400°F and line a baking sheet with parchment. Toss the butternut squash in coconut oil and season with salt and pepper. Roast for about 25 – 30 minutes or until squash is cooked through and turning golden.

 

Add the kale to a large mixing bowl, drizzle with a little bit of olive oil and a pinch of salt. Massage gently, until kale is wilted.

 

Assemble the bowls by dividing the lentils, millet, and some squash into two bowls. Add a generous handful of kale and a big scoop of squash. (You will have leftovers of both you can use throughout the week.) Top with avocado, radish, pickled onion, sliced almonds, pepitas, and help hearts. Serve with lots of green goddess dressing.

 

For the dressing: Combine all ingredients together in a food processor or hi-speed blender and blend until smooth. Add water to thin to your desired consistency, one tablespoon at a time. Season generously with salt and pepper to taste.

 

For the pickled onions:

Add onions into a medium jar along with the rest of the ingredients. Pour one cup of very hot water over onions and stir well. Let cool to room temperature for about an hour before using. Store in the fridge for a few weeks. (Even better if made a day or two ahead!)

 

This post is in partnership with USA Pulses + Pulse Canada. Visit PulsePledge.com for more recipes and information. All opinions are my own – thanks for your support!