This veggie-packed power bowl makes for a balanced vegan lunch or dinner entree. Studded with flavors of autumn--such as squash and pumpkin seeds, it's delicious served with warm farro and roasted veggies.
Author: Maria Adams
Recipe type: lunch, dinner
Cuisine: vegan
Serves: 2
Ingredients
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 teaspoon minced garlic
2 pinches of salt
POWER BOWL
4 cups mixed greens (or combo mixed and baby spinach)
1 cup canned black beans, rinsed and drained
1 cup cooked farro (cooked in vegetable stock)
1 cup roasted acorn or butternut squash, sliced or diced
1 cup roasted cauliflower florets
1 cup microgreens or pea tendrils
¼ cup salted pumpkin seeds
Instructions
Add dressing ingredients to a small bowl or jar. Whisk (or shake jar) to combine.
Distribute mixed greens into 2 wide bowls. Arrange the rest of the ingredients on top.
Drizzle with dressing. Enjoy!
Recipe by Hälsa Nutrition at https://halsanutrition.com/vegan-power-bowl/