This post’s theme, “Plant Protein Power Bowls,” inspired this seasonal creation. I happen to love bowls, mainly for their variation in flavor and texture. These bowls emphasize both, and are truly nutritional powerhouses. They will be the perfect way to get you back on track after Thanksgiving.
These bowls are packed with fiber and antioxidants, yet don’t fall short on flavor. Using plant-based protein (cannellini beans) is both an economical and healthy way to boost the protein content to keep you feeling full. I like to prep and then store the components separately at the start of the week, assembling them for each lunch and dinner throughout the week.
Ingredients (Makes 4 Bowls)
1 lb. Brussels sprouts, cleaned and halved
1 sweet potato, peeled and cubed into 1/2″ cubes
2 roasted beets, peeled and diced
3 cups lacianato (dinosaur) kale, ribs removed and chopped
2 cups cooked wild rice
1 Tbsp. olive oil
salt & pepper to taste
For the beans
For the maple tahini dressing
1. In a medium bowl, stir together ingredients for the beans. Set aside.
2. Preheat oven to 425°F.
3. Place Brussels sprouts and sweet potatoes on a cookie sheet. Drizzle with olive oil. Lightly toss to coat. Sprinkle with salt and pepper. Roast vegetables in oven for 20-30 minutes, until browned and tender.
4. Meanwhile, whisk dressing ingredients together in a small bowl. I like to prepare it in a small blender or bullet to develop a smooth texture.
5. Assemble bowls by layering rice, vegetables, beans and finally topping with dressing.
This post & recipe was inspired by Eating With A Purpose