This Green Power Bowl is full of plant-based goodness! Whole grains, tasty veggies, avocado and a creamy cilantro lime sauce is all you need for a healthy and quick weeknight dinner.
Bowls like this Green Power Bowl and my Mediterranean Bowl are some of my go-to meals for dinner because it’s easy to make and filled with plant-based goodness.
With bowls, you can throw in any grain, protein, veggie, etc to make a well-rounded dish. And let me tell you, they’re so satisfying. They will fill you up and you won’t be looking around for a snack an hour after eating a big ol’ plate of pasta (like I usually am).
Green Power Bowl
For this Green Power Bowl, I chose chickpeas for protein and fiber (and bonuses of potassium, magnesium, iron and B6) and brown rice for a healthy dose of whole grain carbohydrates. Kale gives us vitamins A while Vitamin C is found in both the kale and Brussels sprouts. I added avocado (a monounsaturated fat) because it has been shown to reduce LDL cholesterol levels in your blood which can lower your risk of heart disease and stroke*.
If you cook the rice and roast the Brussels sprouts beforehand this meal can come together in about 10-15 minutes. I usually make a big pot of rice while roasting some veggies on the weekends which is so helpful when trying to get dinner on the table after a long day of work. If you do that, you can just heat up the rice and sprouts for dinner and only have to make the sauce and kale.
This Green Power Bowl is full of plant-based goodness! It's a healthy and quick weeknight dinner!Click To Tweet
Yields Serves 2-3 depending on how hungry you are!
- 1 cup cooked brown rice
- 1 cup kale cooked with lemon and garlic
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2-1 cup roasted Brussels sprouts
- 1 avocado sliced
- (makes about 1 cup)
- 1/2 c raw cashews
- 1/3-1/2 c water
- juice of half of a lime
- 1/2 tsp lime zest
- 1 TB chopped cilantro
- 1/4 tsp each of salt and pepper (or to taste)
- In a high speed blender, blend all sauce ingredients until smooth. If you do not own a high speed blender, you can soak the cashews in hot water for 10 mins before blending. Sauce will last in fridge for about 3 days.
- To cook the kale, saute in some veggie broth with some fresh garlic. Once cooked, drizzle with a little lemon juice.
- To roast Brussels sprouts, halve them, coat with a little olive oil and salt & pepper and roast on 425 degrees for about 20-25 minutes.
- Arrange ingredients in a bowl to your liking and top with Creamy Cilantro Lime Sauce.
* Peou S, Milliard-Hasting B, Shah SA. Impact of avocado-enriched diets on plasma lipoproteins: A meta-analysis. J Clin Lipidol. 2016 Jan-Feb;10(1):161-71. doi: 10.1016/j.jacl.2015.10.011.
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