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Green Goddess Power Bowl

This colourful and hearty vegetable bowl boasts a cornucopia of flavour and nutrients. The figs provide a sweet touch while the pan-toasted cashews and almonds give this green bowl lots of crunch. For extra colour, try cooking the amaranth in beet juice. Recipe provided by Chef Alexandra Feswick.

Prep Time

Servings

4

Power Bowl

4 cups kale, chopped (1 L)

1 cup Brussels sprouts, washed, trimmed, and halved (250 mL)

1 small beet, washed, peeled and finely diced (1)

1 small sweet potato, washed, peeled, and finely diced (1)

1 Tbsp canola oil (15 mL)

1/4  cup amaranth seeds, rinsed and drained (60 mL)

1/4 cup canned black beans, rinsed and drained well (60 mL)

1 Tbsp + 1 tsp almonds, whole (20 mL)

1 Tbsp + 1 tsp cashews, whole (20 mL)

2 figs, sliced (2)

1 avocado, sliced (1)

Green Goddess Dressing

½ cup canola oil (125 mL)

1 Tbsp + 1 tsp lemon juice (20 mL)

1 tsp Dijon mustard (5 mL)

1/4 cup crème fraiche or plain Greek yogurt (60 mL)

2 tsp garlic minced (10 mL)

1/4 cup chopped herbs (chives, tarragon, parsley, mint, cilantro) (60 mL)

Roast Vegetables

  1. Preheat oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, toss Brussels sprouts, sweet potato and beets with canola oil and distribute evenly. Tip: Keep beets separated to one side of the pan as they will leach out colour.
  3. Roast vegetables for 30 minutes or until tender.
  4. Set aside and allow to completely cool.

Cooking Amaranth

  1. Bring ¾ cup water (175 mL) to a boil in a pot. Add ¼ cup amaranth (60 mL). Cover, reduce heat and simmer until water is absorbed, about 10-20 minutes. Makes about 1/2 cup (125 mL).
  2. Measure out ¼ cooked amaranth and set aside. Store the rest in an air-tight container and keep in fridge for up to 3 days. Add to salads throughout the week.

Dressing

  1. In a glass jar or small bowl, combine canola oil, lemon juice and Dijon mustard, and mix together until well combined.
  2. Add in crème fraiche and garlic, mixing until well combined.
  3. Gently add in mixed herbs and fold into the rest of the mixture.

Marinate Kale

  1. In a large bowl, marinate kale with green goddess dressing and set aside.

Pan-Toasted Nuts

  1. In a small frying pan, roast almonds and cashews over medium-high heat until lightly fragrant and lightly browned.

Assembly

  1. Add in the remaining ingredients with kale and toss together.
  2. Divide ingredients equally among four bowls and serve immediately.

Ingredients

Power Bowl

4 cups kale, chopped (1 L)

1 cup Brussels sprouts, washed, trimmed, and halved (250 mL)

1 small beet, washed, peeled and finely diced (1)

1 small sweet potato, washed, peeled, and finely diced (1)

1 Tbsp canola oil (15 mL)

1/4  cup amaranth seeds, rinsed and drained (60 mL)

1/4 cup canned black beans, rinsed and drained well (60 mL)

1 Tbsp + 1 tsp almonds, whole (20 mL)

1 Tbsp + 1 tsp cashews, whole (20 mL)

2 figs, sliced (2)

1 avocado, sliced (1)

Green Goddess Dressing

½ cup canola oil (125 mL)

1 Tbsp + 1 tsp lemon juice (20 mL)

1 tsp Dijon mustard (5 mL)

1/4 cup crème fraiche or plain Greek yogurt (60 mL)

2 tsp garlic minced (10 mL)

1/4 cup chopped herbs (chives, tarragon, parsley, mint, cilantro) (60 mL)

Did you know?

Did you know?

Directions

Roast Vegetables

  1. Preheat oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, toss Brussels sprouts, sweet potato and beets with canola oil and distribute evenly. Tip: Keep beets separated to one side of the pan as they will leach out colour.
  3. Roast vegetables for 30 minutes or until tender.
  4. Set aside and allow to completely cool.

Cooking Amaranth

  1. Bring ¾ cup water (175 mL) to a boil in a pot. Add ¼ cup amaranth (60 mL). Cover, reduce heat and simmer until water is absorbed, about 10-20 minutes. Makes about 1/2 cup (125 mL).
  2. Measure out ¼ cooked amaranth and set aside. Store the rest in an air-tight container and keep in fridge for up to 3 days. Add to salads throughout the week.

Dressing

  1. In a glass jar or small bowl, combine canola oil, lemon juice and Dijon mustard, and mix together until well combined.
  2. Add in crème fraiche and garlic, mixing until well combined.
  3. Gently add in mixed herbs and fold into the rest of the mixture.

Marinate Kale

  1. In a large bowl, marinate kale with green goddess dressing and set aside.

Pan-Toasted Nuts

  1. In a small frying pan, roast almonds and cashews over medium-high heat until lightly fragrant and lightly browned.

Assembly

  1. Add in the remaining ingredients with kale and toss together.
  2. Divide ingredients equally among four bowls and serve immediately.

Nutritional Analysis

Calories

579

Total Fat

48 g

Saturated Fat

6.8 g

Cholesterol

0 mg

Sodium

135 mg

Carbohydrates

40.7 g

Fiber

14 g

Sugar

12.5 g

Protein

11.3 g

Potassium

1294 mg

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