Meatless Monday–Lightened Protein Power Goddess Bowl

Readers, I have a new addiction–yoga.  Last week, I went to a real yoga studio for the first time.  I’d taken a handful of yoga classes at gyms and dance studios, but never before at a studio dedicated specifically to yoga.  What a difference!  I was so inspired by the incredible teacher and the advanced students in the class.  I left feeling powerful, healthy, and refreshed.  I tweeted that, in my mind, I looked like Angela from Oh She Glows.  (I’m sure I didn’t, but I like the thought.)

That post-yoga thought led me to peruse her blog once more for great meatless recipe.  Her most recent post was exactly what I was looking for–a healthy and filling meal brimming with protein and delicious vegetables. I loved it, especially the lightened up dressing.  I have a feeling I’ll be having these goddess bowls several times throughout the summer.

Lightened Protein Power Goddess Bowls

seen on Oh She Glows

originally from The Coup Cookbook

Ingredients:

For the bowl:

1 c. uncooked green lentils

1 c. uncooked speltberries, quinoa, or brown rice

2 tsp. olive oil, for sautéing

1/2 red onion, chopped

3-4 garlic cloves, minced

1 red bell pepper, chopped

1 large tomato, chopped

3 c. spinach or kale, roughly chopped

1/2 c. fresh parsley, minced

salt & black pepper, to taste

lemon zest and wedges, to garnish

For the dressing:

1/4 c. tahini

3 garlic cloves

1/2 c. lemon juice (about 2 lemons)

1/4 c. nutritional yeast

2 TBSP extra-virgin olive oil

1 tsp. salt & freshly ground black pepper, or to taste

3 TBSP water, or as needed 

Directions:

1. Cook lentils and grain of choice according to package directions.  Drain and set aside.  (This can be done the night before.  Just keep in the refrigerator and bring to room temp before continuing the recipe.)

2. While the lentils and grain are cooking, prepare the dressing by combining all ingredients in a food processor.

3. In a large skillet over medium-low heat, add the olive oil.  Sauté the chopped onion and minced garlic for approximately three minutes. Add the red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in kale or spinach and sauté for another few minutes, just until tender.  Add the full batch of dressing, lentils, and grain, and simmer on low three minutes more. 

5.  Remove salad from the heat and stir in parsley.  Season with salt and pepper to taste and garnish with lemon wedges and zest.  Serves 4-6.

one year ago: Mrs. D’s homemade ravioli

two years ago: blackberry-lime cornmeal muffins

three years ago: mini zucchini and goat cheese tarts