I have this thing with bowls. I mean, let’s be honest: most meals I eat are from a bowl, and they usually look like just this. There’s something so satisfying and nourishing about a bowl full of warm veggies, whole grains, crunchy seeds, and a delicious creamy dressing to top it off. And for the record, there’s nothing like treating yourself like a goddess, so let’s get into this goddess power bowl!
GODDESS POWER BOWL
Back when I worked for a vegan meal prep company, my job was to test all the recipes, photograph, and edit them and put them into our weekly meal plans. It was actually a super fun job and got me much more comfortable with vegan cooking in general.
This bowl is inspired by one of the bowls that I tested back in the day – but I know people also like to call these types of bowls by different names: macrobiotic bowls, power bowls, buddha bowls, etc. When I made this type of bowl we called it a goddess power bowl, and the name stuck! Whatever you call it, it’s actually a pretty simple way to throw together meals that are balanced and nourishing.
Meal Prep is Key
The key to this dish (and most of the recipes on this site) is meal prepping. Not only does meal prepping save you so much time in the kitchen throughout the week, but it often saves me money too. Having some sort of plan at the beginning of the week helps, but I also like to keep things flexible too. This goddess power bowl definitely lends itself to flexibility, which I love for a quick week-day meal.
I love to meal prep ahead of time, roasting vegetables, cooking grains, sprouting seeds, and putting together something exactly like this. When you have ready-to-go meals you’re less likely to buy something on the go, and you’re more likely to incorporate more wholesome foods into your diet. Win-win.
Quick Tips for Healthy Meal Prepping:
- Cook all your grains in the beginning of the week: quinoa, brown rice, teff, etc.
- Roast all of your cruciferous and root vegetables at once: sweet potatoes, broccoli, brussels sprouts, cauliflower, etc.
- Chop fresh vegetables in the beginning of the week and keep in an air-tight container in the fridge: cucumbers, radishes, bell peppers, etc. (You can even keep cut carrots and celery in a jar with fresh water to keep them fresh and crisp)
- Make some snacks ahead of time to help when you need something a little sweet (like these cake bites)
Favorite Veggies to Roast in the Fall:
My roasted vegetable schedule usually ebbs and flows with the seasons. I’m sure you do this too, once butternut squash becomes available, I’m all on it! Some of my favorite vegetables to roast in the fall are:
- Butternut Squash
- Kabocha Squash
- Sweet Potato
Coming down from the summer months where everything was cold and fresh, I definitely start to crave warmer, heartier meals as the months get colder and the days get shorter. I think you’ll love this goddess power bowl, because it’s so versatile!
Breakdown of Goddess Bowls
The rule of thumb for these bowls is to have at least 2-3 vegetables, which can be a combination of fresh and roasted, about 1/4 -1/2 cup whole grains, a protein source, a healthy fat (like the avocado here), and a dressing. I love using a simple tahini dressing with lemon, salt and garlic. Yum. Check out the recipe below and if you make it, be sure to tag @wellspring_nutrition #wellspringnutrition on Instagram! Enjoy friends!
- 1/2 cup cooked quinoa
- 1 cup roasted butternut squash
- 1/3 cup edamame
- Bunch of radishes, sliced
- 1/2 avocado
- 2 tablespoons tahini
- 1/2 lemon
- salt to taste
- First make the dressing by combining the tahini, juice from half a lemon, and a pinch of salt, and mix until you have a creamy consistency. If it needs more liquid, add a teaspoon of water at a time.
- For the bowl, combine your cooked grains, roasted and fresh vegetables
- Drizzle tahini dressing on top