Superfood Bowl

No, this isn’t about food for the Super Bowl. Quite the opposite, actually.

I get a lot of questions about my typical eating plan, diet, lifestyle – whatever you want to call it – so I decided to share the recipe for my superfood bowl that I make every week. This is what a typical dinner looks like for me; we call them bowls around the house and I’ve come up with about 50 different versions of them, always changing up the veggies, protein, grains, seeds. It’s important to keep things interesting!

I honestly love these superfood bowls and actually miss them when I travel… crazy kale lady over here! I always keep them gluten-free, usually using quinoa, amaranth or lentils as my base. My protein varies from tofu to salmon – or nothing at all since most of these veggies are packed with a lot of protein already.

I’ve put together my ultimate combination to share with you today; the measurements vary depending how many people you are serving, but I will let you be the judge of that.

 
Superfood Bowl

1 cup cooked lentils
1 beet, steamed
A large bunch of kale, massaged
Brussels sprouts, roasted
Pumpkin or sweet potato, roasted
1 avocado
A handful of salad sprouts
Juice of 1 lemon
Olive oil or coconut oil
Fresh coconut shavings
1 tsp. Dijon

Directions

1. Preheat oven to 400 degrees F (220 C)   

2. If you are using pumpkin, cut in half, scoop out the insides and slice (you can leave the skin on and just cut it off once it’s cooked). Spread pumpkin or peeled/chopped sweet potato on baking sheet.

3. Wash Brussels sprouts, cut in half, and spread on the same baking sheet. Drizzle vegetables with olive oil or melted coconut oil, salt and pepper. Roast for 35-45 minutes, until pumpkin or sweet potato is tender. You may have to take out the Brussels sprouts a bit earlier if they are getting too brown. 

4. While vegetables are cooking in the oven, rinse the lentils, place them in a saucepan, and cover with water. Bring to a boil and let simmer, covered for 20-25 minutes. They should be soft but with a bit of a resistance to them. Drain and set aside. 

5. Steam a beet on a double boiler for 10-15 minutes. Remove beet from pot and peel skin with a paper towel; it should fall off very easily. Careful, it’s hot! Slice thinly.

6. Massage your kale (here’s why!). Start to assemble your bowls by placing a big handful of massaged kale first, top with lentils, Brussels sprouts, pumpkin (or sweet potato), sliced beets, sprouts, sliced avocado, sprouts, and coconut shavings.

7. Combine 1 tsp. of olive oil or melted coconut oil with 1 tsp. Dijon and 1 tsp. lemon juice. Drizzle bowls with this fresh, zesty dressing.