Credits: Claire Chartrand

Try This Awesome Recipe By The Plant Power Bowls Cookbook This Weekend

by | April 27, 2019

Being a working parent is hard for a lot of reasons. We all struggle with different aspects of it, but we can all agree on one thing: it’s hard to find the time and energy to make healthy, nutritious, intriguing meals to keep us going strong.

As a working mother, I appreciate finding recipes that can be made ahead so I can grab items from the fridge and whip something up quickly and easily. Lately, my favorite meals are power bowls, also referred to as Buddha bowls, that consist of greens, grains, legumes and loads of veggies. They’re delicious, easy to throw together and chock full of essential nutrients. However, I often get stuck in a rut and lack the inspiration to try new combinations.

Luckily, Sapana Chanda, the lovely face behind the blog Real + Vibrant, has just released an entire book of fresh, innovative ideas. “Plant Power Bowls” introduces 70 new recipes to help shake up any meal! The book is arranged by season, so it’s easy to work through with seasonal vegetables, which helps to ensure your food is as fresh as possible!

Try This Awesome Recipe By The Plant Power Bowls Cookbook This Weekend
Credits: Claire Chartrand

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Try This Awesome Recipe By The Plant Power Bowls Cookbook This Weekend

This past weekend I put the book to the test and tried out the recipe for Roasted Turmeric Cauliflower and Garlicky Chickpeas with Cucumber Dill Dressing and Oh. My. Gosh. It was incredible.

Credits: Claire Chartrand

The recipe combines common ingredients to deliver incredible results. For example, the cauliflower is simply mixed with a bit of oil, lemon juice, garlic, turmeric, salt and pepper, and the outcome is simply delightful. The brightness of the lemon is the perfect contrast to the earthy, garlicky chickpeas. The whole meal is plated with chopped spinach, avocado, radishes, lemon wedges and sesame seeds then topped with the divine cucumber and dill dressing. The recipe makes enough for two bowls, so be sure to double (or triple!) if you want leftovers to get you through the week. I had just enough left over to make a wrap the next day for lunch and it was just as amazing tucked into a tortilla. Check out the full recipe below and be sure to pick up a copy for even more delicious ideas!

*(c)2019 Sapana Chandra. All rights reserved. Excerpted from Plant Power Bowls by permission of Sasquatch Books.

Roasted Turmeric Cauliflower & Garlicky Chickpea Bowl with Cucumber-Dill Dressing

Yellow turmeric, green spinach, and red radishes make this bowl vibrantly colorful. The garlicky chickpeas add flavor, while the spinach and radish bring the nutrition and crunch of spring. This bowl can be made ahead of time, so it’s perfect for on-the-go meals.

INGREDIENTS

Makes 2 bowls

For Turmeric Cauliflower

  • 3 cups bite-size cauliflower florets
  • 1 tablespoon avocado oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1⁄4 teaspoon ground turmeric
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground black pepper

Garlicky Chickpeas

  • 1 tablespoon avocado oil
  • 2 cups cooked chickpeas
  • 1 clove garlic, minced
  • ¼ teaspoon of sea salt
  • ¼ teaspoon freshly ground black pepper

For Serving

  • 2 cups spinach, roughly chopped
  • ½ cup sliced radish
  • 1 medium avocado, sliced
  • 1 teaspoon toasted sesame seeds
  • ½ cup Cucumber-Dill Dressing (recipe follows)
  • 1⁄2 medium lemon, halved

INSTRUCTIONS

1. Prepare the cauliflower. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. In a medium mixing bowl, combine the cauliflower, oil, lemon juice, garlic, turmeric, salt, and pepper. Toss the florets until they are evenly coated. Spread on the baking sheet in a single layer and roast for 15 minutes, flipping them halfway through. Remove from the oven and set aside.

Credits: Claire Chartrand

2. Prepare the chickpeas. In a medium skillet over medium heat, warm the oil. Add the chickpeas, garlic, salt, and pepper. Stir to coat the chickpeas. Cook for 10 to 15 minutes, stirring frequently until the chickpeas are fragrant and golden brown. Turn off the heat.

Credits: Claire Chartrand

3. Assemble each bowl with half of the spinach, roasted cauliflower, chickpeas, radish, avocado, and sesame seeds. Drizzle with the dressing and garnish with a lemon wedge.

Cucumber-Dill Dressing

Credits: Claire Chartrand

INGREDIENTS

Makes about 1⁄2 cup

  • ¼ cup raw cashews, soaked in water for 30 minutes
  • A ¼ cup of water
  • ¼ cup chopped cucumber
  • 1 ½ tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons minced fresh dill
  • 1 clove garlic
  • Pinch of sea salt

INSTRUCTIONS

Rinse and drain the cashews. In a blender, combine the cashews, water, cucumber, lemon juice, oil, dill, garlic, and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Photo credit: Sapana Chandra

Will you be trying this recipe? Interested in trying more recipes from the Plant Power Bowls cookbook? Let us know in the comments below!

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Claire Chartrand

Senior Editor, USA | Contactable via [email protected]

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