Serving Power House Bowls and having Ganache for dessert!
In November, our Whole Food Plant Based Community Pod, Nourish to Flourish, hosted its first luncheon. The star of the event? A delightful "Build Your Own" Power Bowl party for a group of six! With a variety of choices and a focus on simplicity, we aimed to create a menu that would not only satisfy our guests but also inspire them to recreate these nourishing bowls at home. We also served an assortment of WFPB no oil dressings/ sauces and a wonderful Chocolate Ganache. (See all recipes below). Though the menu turned out to be a hit, there was a small mishap involving a batch of kale that got a bit too crispy!The Versatility of Power Bowls is why it was chosen as the entree for our get together. Whether it's a luncheon, a family dinner, a spontaneous gathering, or simply a regular day of the week, Power Bowls are the perfect addition to any occasion and are fun to serve. Winter Power Bowl Recipe (Serves 8):(Served at our Nourish to Flourish Luncheon)
Ingredients
- 2 cups quinoa (before cooked)
- 1 large butternut squash, peeled and cubed (I buy it already cubed)
- 4 cups kale, de-stemmed and chopped
- 1 bunch broccoli, cut into florets (or buy already in a bag)
- 1 bunch asparagus, trimmed (I use only the tops for this dish)
- 1 can chickpeas, drained and rinsed
- 1½ cup mini sweet peppers, sliced into bite-size pieces
- 1½ cup sliced baby bella mushrooms (I used one small carton)
- ½ Yellow or white onion diced
- Paprika
- Thyme
- Garlic Powder
- Salt and pepper to taste
- Vegetable broth
- Low sodium soy sauce or tamari sauce
Instructions
- Preheat your oven to 400°F (200°C) and line two or 3 large baking sheets with parchment paper.
- In a bowl, drizzle the butternut squash with vegetable broth and toss, sprinkle evenly with garlic powder, paprika, thyme, paprika, salt & pepper. Toss again. On one baking sheet, spread out the cubed butternut squash. Roast for about 20 minutes, or until the squash is tender and slightly browning.
- Repeat the above step for all veggies (but keep separated for serving each separately)
- In a medium sauté pan, on stove top, sauté the sliced mushrooms and diced yellow onions in vegetable broth, 2 tablespoons low sodium soy sauce or tamari, 1 tsp garlic powder, salt & pepper. Saute until tender and browned. (approx.20 minutes on medium)
- While the vegetables are roasting, prepare the quinoa according to package instructions.
- To prepare the kale, remove the tough stems and massage the leaves with vegetable broth. Season with salt and pepper. Spread the kale on a baking sheet lined with parchment paper and roast at 350°F (175°C) for about 8 minutes just to soften.
- Serve all veggie categories separately.
- Start with a bed of quinoa and let guest build their own bowl.
