This Green Power Bowl is full of plant-based goodness! Whole grains, beans, 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*.
Meal Prep
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 as a part of my Meal Prep.
It is so helpful having some parts of a meal ready when trying to get dinner on the table after a long day of work. If you do pre-cook the rice, you can just heat that and sprouts up and only have to make the sauce and kale.
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
Green Power Bowl
Ingredients
- 1 cup cooked brown rice
- 1 cup kale cooked with lemon and garlic
- 1 cup canned chickpeas , drained and rinsed
- 1 cup roasted Brussels sprouts
- 1 avocado sliced
CREAMY CILANTRO LIME SAUCE
- 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.
Instructions
- 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.
Notes
Nutrition
* 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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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.
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