Vegan Green Goddess Bowl

When transitioning to a plant-based or vegan diet, many worry they’ll be hungry or feel deprived. But that’s just not the case. Researchers and nutritionists have found that people who eat a plant-based vegan diet are better nourished, receiving more phytonutrients, vitamins, minerals, and antioxidants from fruits, vegetables, nuts, seeds and healthy fats. Many ask, “Dom what do you eat?” This sugar and grain free vegan bowl is a typical daily meal and one of my favorites! I strongly believe in intermittent fasting and for me just like dogs, one meal per day is more than sufficient. As you can see it’s nutrient-dense and provides ample nutrition to fuel my 3-4+ hours of workouts a day. YES I eat the whole bowl myself!:)

Organic Ingredients (Green Goddess Bowl):

*2 cups brussel sprouts, ends trimmed, outer leaves removed, and cut in half

*2 cups kale

*2-4+ cups fresh spinach

*2 cups broccoli

1-cup edamame, shelled

2 zucchinis, chopped

¼ c pumpkin seeds

extra virgin olive oil

½ onion

1 clove fresh garlic, minced

pink salt and pepper, to taste

tamari

*Greens with highest protein.

Instructions:

  1. Preheat oven to 400-degrees.
  2. In bowl, toss brussel sprouts with enough olive oil to lightly coat, and pink salt and pepper. Roast for 25-30 minutes, set aside to cool.
  3. Heat small amount of olive oil with onion, garlic and tamari in frying pan, and sauté 2 cups of kale until it’s wilted.
  4. Add broccoli and zucchini and sauté until tender-crisp.
  5. Add the edamame and continue to sauté until heated through.
  6. In wide bowl layer all these beautiful shades of green and place 2-4+ cups of fresh spinach on top with pumpkin seeds. Serve with apple cider vinegar or try this lemon tahini dressing below.

Organic Ingredients (Lemon Tahini Dressing):

½ cup tahini

2/3 cups filtered water

3 tbsp. freshly squeezed lemon juice

1 tbsp. apple cider vinegar

1 clove fresh garlic, minced

1 tbsp. extra virgin olive oil

½ tsp. pink salt

ground pepper, to taste

Instructions:

In medium to large bowl, whisk together all ingredients, one at a time, until well combined.

Thin dressing with extra water if you prefer a thinner consistency.

Store in glass jar. Keeps for 3-5 days in the fridge.

Enjoy!

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