Plant-based power bowls are one of my go-to recipes for nutrient-dense, flavorful, beautifully balanced, plant-based foods in a big bowl. They are fairly easy to put together, don’t require anything super prescriptive, and really taste best when you use your imagination and create bowls that are exciting for your palate.

What is a Plant-Based Power Bowl?

At the heart and root of the plant-based power bowl is a plethora of vegetables, fruits, complex carbohydrates, healthy fats, and quality proteins that make a filling meal in one bowl.

Plant-based power bowls (also known as nourish bowls) make an appearance in my weekly roundup, oftentimes daily. There are so many different ways you can make them, especially if you have picky eaters at home. These bowls are a great way of packing nutrient-dense foods into one bowl, while also appealing to a variety of different palates and eaters, allowing everyone to pick the toppings that they like best. With a bit of preparation for the week, you can throw together a giant nourish bowl for lunch or dinner without a fuss.

Assembling a Plant-Based Power Bowl

While I’m going to dive into the specifics of a green goddess nourish bowl in a minute, here is a breakdown of the ingredients that you may consider including in your variations so that you can start personalizing and making your own from scratch!

GREENS

Spinach, kale, mustard greens, tatsoi, arugula, romaine, microgreens, sprouts, swiss chard, collard greens, watercress (and more).

PLANT-BASED PROTEINS

Black beans, chickpeas, lentils, pinto beans, kidney beans, cannellini beans, navy beans,

VEGGIES

Carrots, beets, radishes, zucchini, cucumber, snap peas, green beans, cauliflower, broccoli, peppers, sweet potatoes, squash, onion, tomato, brussel sprouts and more.

GRAINS

Quinoa, brown rice, millet, buckwheat, wild rice, barley, bulgur

HEALTHY FATS

Avocado, extra virgin olive oil, avocado oil, coconut oil, tahini, chia seeds, flax seeds, hemp seeds, walnuts

FRUITS

Strawberries, blueberries, peaches, apples, grapes, mango, banana and more.

DRESSINGS

Tahini, pesto, hummus

Before trying to make a plant-based power bowl on a hectic weeknight, try batch cooking the ingredients of your nourish bowl ahead of time. Batch cooking is a great way to save time and add value to your week. Having the components of your meal already prepared, will cut down on dinner prep and save you loads of time. Having these healthy options available will also cut down and prevent poor food choices (like constant take-out) throughout the week, if there is something already available in the refrigerator. Just add a bed of greens, a starch or a grain, some fresh vegetables and/or some roasted veggies, your other favorite toppings, drizzle with dressing or add a fresh scoop of hummus and you’re ready to eat!

Without further ado, the recipe for one of my all-time favorite nourish bowls: Green Goddess.

Green Goddess Nourish Bowl Recipe

Servings: 4 – 6

Prep Time: 20 minutes

Cook Time 30 – 60 minutes

INGREDIENTS

Bowls

2 cups quinoa

2 heads broccoli, chopped

1 bunch kale

1 bunch arugula

8 carrots, sliced thin

¼ cup pumpkin seeds, toasted

3 tbsp coconut oil, melted

1 tsp turmeric

1 tbsp paprika

1 tbsp chili powder

1 tsp sea salt

Fresh cracked pepper

Scallion Pesto Dressing

2 big bunches of scallions

½ cup walnuts

3 garlic cloves

1 lemon, juiced

¼ cup extra virgin olive oil

Water to thin

¼ tsp pink Himalayan salt

INSTRUCTIONS

Green Goddess Bowls

1. Preheat the oven to 400 degrees. Chop the broccoli into pieces, the size of half dollars. Chop the carrots, lengthwise into slices (like fries). On a baking pan, add the chopped broccoli. Sprinkle with turmeric and fresh black pepper, drizzle with a touch of olive oil.

2. On a separate pan, add the sliced carrots. Add the melted coconut oil to the carrots, stir to lather. Then add the paprika and chili powder. Sprinkle with salt.

3. Add both pans to the oven and roast. The broccoli should take 20-30 minutes. The carrots will cook in 30-60 minutes depending on the variety and size.

4. Meanwhile, cook the quinoa in your instant pot or on the stove top according to instructions. This will serve as the base of your dish in addition to greens. Set aside.

5. Prepare the kale for steaming. Rinse and de-stem. Add to a sauté pan and lightly steam with sea salt. Set aside.

Scallion Pesto Dressing

1. Chop the scallions and the walnuts.

2. In a food processor, combine the scallions, walnuts, garlic, lemon, olive oil and salt. Turn the food processor on to high and emulsify, adding water to thin to desired texture and consistency. This may take a few minutes to completely blend the scallions.

3. Set aside for topping over the green goddess bowls.

Assemble your Green Goddess Bowls

1. To a bowl, scoop in a hefty portion of quinoa. Add steamed kale, roasted broccoli, roasted carrots, and pumpkin seeds. Add a small handful of fresh arugula. Drizzle with scallion pesto over top. And enjoy!

2. Any leftovers will keep for the next 3-5 days. Recreate your own plant-based bowls with whatever you have available.

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