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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)
Course Dairy Free, Dinner, Family, Gluten Free, Heart Healthy, Lower Cholesterol, Lunch, Meal Prep, Power up your Health, Whole Food Plant Based no oil
Servings 8
Ingredients
2cupsquinoa (before cooked)
1large butternut squash, peeled and cubed (I buy it already cubed)
4cupskale, de-stemmed and chopped
1bunchbroccoli, cut into florets(or buy already in a bag)
1bunchasparagus, trimmed(I use only the tops for this dish)
1canchickpeas, drained and rinsed
1½cupmini sweet peppers, sliced into bite-size pieces
1½cupsliced baby bella mushrooms(I used one small carton)
½Yellow 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.
Keyword Dairy Free, Dinner, easy family dinners, Family, Gluten Free, Heart Healthy, Lower Cholesterol, Lunch, Meal Prep, Power up your Health, Whole Food Plant Based no oil