Holiday Bowl with Pomegranate & Maple Dijon Dressing

Holiday Bowl with Pomegranate and Maple Dijon Dressing:

pomg bowl

You don’t have to wait for the Holiday season to make this veggie bowl. This recipe gives you both salty and sweet flavors. Not to mention the goat cheese and crispy chickpeas gives this recipe a tasty touch!

Ingredients:

  • 1 bag of kale and brussels slaw from Trader Joe’s
  • 1 container of crumbled goat cheese
  • 1 container of pomegranate seeds
  • 1 cup cooked quinoa
  • 1 butternut squash, cubed and roasted
  • 1 can of chickpeas (cooked in the oven to make them crispy!)

Dressing Ingredients:

3 Tbsp Dijon mustard + 2 tbsp maple syrup + 1 Tbsp liquid aminos + 1 Tbsp apple cider vinegar + salt + pepper + 1-2 Tbsp of water to thin

Directions:

  1. Preheat over to 375 F. Place the butternut squash and patted dry chickpeas on a baking sheet lined with parchment paper. Toss with olive oil, salt and pepper. Roast for 25-30 minutes or until crispy and the butternut squash is fork tender. The squash will likely cook faster than the chickpeas.
  2. Cook the quinoa per package instructions and allow to cool.
  3. While the squash and chickpeas are in the oven assemble the dressing.
  4. Mix all ingredients together and whisk/shake until combined.
  5. In a large bowl combine all salad ingredients, cheese, cooked veggies, and quinoa. Pour dressing over top and toss to combine.
  6. Top with crispy chickpeas and dive in!

Sweet Potato Power Bowl with Coconut Curry Sauce

This recipe comes from one of my all time favorite cookbooks: Run Fast, Cook Fast, Eat Slow. This book has so many delicious recipes that will keep you going for whatever life throws at you. I especially love this sauce and it has so much flavor!

sweet pot curry bowl

Ingredients:

  • 1 bag of kale
  • 1 cup quinoa, uncooked
  • 3-4 medium sized sweet potatoes, diced
  • 1 Tbsp ghee
  • 1 block tempeh
  • Roasted cashews to garnish

Coconut curry sauce:

  • ½ yellow onion, finely chopped
  • 1 can of full fat coconut milk
  • 1 Tbsp curry powder
  • ½ Tbsp cayenne pepper
  • Salt and pepper to taste
  • 1 tsp turmeric
  • 1 Tbsp olive oil
  • 1 tsp garlic

Directions:

  1. Sauté the onion for 3-5 minutes, add the spices, garlic, and then coconut milk.
  2. Simmer for about 15 minutes until it thickens and then blend in a blender until smooth!
  3. While the sauce is cooking prepare the tempeh marinade ( 1/3 cup liquid aminos or soy sauce + 1/2 cup water + 1 tsp vinegar + 1 tsp garlic). Cut the tempeh into cubes and toss until combined.
  4. Cook the tempeh in a skillet and add the remaining marinade and cook until all liquid is absorbed.

Tomato and Corn Power Bowl

Tomato and Corn Power Bowl:

This super easy lunch meal prep idea is the furthest thing from boring. So many colors, which means this is packed with vitamins, minerals, and antioxidants! The perfect light, fresh and filling lunch to fuel your week!

corn power bowl

Ingredients:

  • 20 grape tomatoes, sliced in half
  • 1 zucchini (or cucumber)
  • 1.5 cups of grilled corn
  • 1 cup diced jicama
  • ½ orange pepper, diced
  • Fresh dill and cilantro
  • 2 Tbsp lime juice
  • 1 tsp chili lime seasoning
  • 1 cup farro
  • Fresh Arugula
  • Salt and pepper to taste

Directions:

  1. Mix all chopped veggies in a bowl.
  2. Add the farro, fresh herbs and lime juice.
  3. Chill for about 30 minutes and then top over a bed of greens and add your protein of choice.

Mango Chickpea Salad

You’ll think you’re in Florida or somewhere tropical after you take your first bite! This salad combines mango, lime juice, cilantro, and vegetables for a tropical and healthy meal! I’ve added buckwheat as my grain and it’s full of fiber and protein. Just what you need to have a productive day or evening.

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Mango Chickpea Salad

Servings: 5 servings

Ingredients:

  • 1 mango, diced
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of sweet peppers, chopped
  • 1 cup of edamame
  • 1 avocado, diced
  • 2 Tbsp chopped cilantro
  • Mixed greens
  • 1 cup of buckwheat, cooked
  • 2 Tbsp honey
  • 1/4 cup olive oil
  • 1/4 cup lime juice

Directions:

  1. Chop all your vegetables and mango and place in a bowl
  2. Cook the buckwheat according to package instructions
  3. To make the dressing: Mix cilantro, honey, olive oil, lime juice, salt, pepper, and garlic powder
  4. Start with your greens, then add buckwheat, veggies, and toss with the cilantro dressing

Summer Corn Salad

I will always think about my time spent in Florida on vacation when I eat this salad. We had this for dinner one night and I was obsessed with all the flavors! This recipe is light, a great side dish, or can be eaten as a meal with some protein added to this. Bring this to your next gathering and I’m sure you’ll leave with no left-overs.

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Summer Corn Salad

Serves: 6-8 entree sizes

Ingredients:

  • 15 ounces grape tomatoes, sliced
  • 1 cucumber, chopped
  • 2 cans of corn or 4 ears of grilled corn
  • 3-4 Tbsp green onion, chopped
  • Fresh or dry dill
  • 2 Tsp lime juice
  • Feta cheese

Directions:

  1. Mix all ingredients in a bowl
  2. Add the spices and herbs. Adjust seasoning to taste
  3. Chill in the refrigerator for about 30 minutes before serving

Falafel Power Bowl

Sharing another variation of my “power bowls” that I will bring to lunch for the week! What I love about these bowls is that they are always different, never boring, and the flavors are always changing. These bowls consist of a grain, greens, vegetables, protein, and a homemade dressing! I wanted to try out the Falafel mix from Trader Joe’s and this came together fairly quickly!

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Falafel Power Bowl

Serves: 4-5 entree portions

Ingredients:

  • 1 bunch of kale, washed
  • 2-3 large sweet potatoes
  • tri-colored cauliflower
  • 1 package of mushrooms
  • 1/2 cup of beets, sliced (I used the can)
  • 1/2 block of honey goat cheese, crumbled
  • 1 cup of farro, cooked
  • Falafel
  • 3 Tbsp Tahini
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp lemon juice

Directions:

  1. Preheat oven to 375. Place chopped vegetables on a baking sheet lined with parchment paper. Coat with olive oil, salt and pepper. Roast for 25-30 minutes
  2. Cook farro using package instructions
  3. Take the washed kale and rip into smaller pieces and massage in a bowl
  4. Mix the salad dressing ingredients (tahini through lemon juice) and add to the kale to coat
  5. Top the kale with the vegetable topping and sprinkle goat cheese on top

Pesto Veggie Farro Power Bowl

This recipes involves 2 of my favorite ingredients: pesto + goat cheese! I’ve always loved this flavor combination so I threw together a recipe that did just that! This recipe will give you a good dose of fiber from the vegetables and farro and it’s a great recipe to pack for lunch the following day. Also, who doesn’t love a recipe that can be prepared from start to finish in 30 minutes? Your taste buds will be happy and so will your belly.

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Pesto Veggie Farro Power Bowl

Serves: 4-5 entree portions

Ingredients:

  • 1 package of frozen tri-colored cauliflower or 1 head of cauliflower, chopped
  • 1 red pepper, chopped
  • 1 cup of edamame
  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup of kalamata olives, sliced
  • 1/2 cup sundried tomatoes
  • 1 cup of cooked farro
  • 1/2 block of honey goat cheese (I found this at Trader Joe’s)
  • Balsamic reduction to drizzle on top
  • Pesto (I used Trader Joe’s) or homemade

Directions:

  1. Saute all the veggies, edamame and chickpeas in olive oil. Then add the olives and sundried tomatoes
  2. Cook the farro according to package instructions and then add to the vegetable mixture
  3. Add 1/4 cup of pesto and mix until combined
  4. Plate on top of your favorite greens
  5. Drizzle with balsamic reduction and sprinkle with creamy goat cheese