Fall Plant Power Bowl

This month’s Recipe ReDux is all about showing off our favorite plant power bowls. I’m not gonna lie- when I first saw the theme, I was a little hesitant because I’m a big beef/chicken fan. BUT I’m so glad I had the opportunity to create a complete plant based meal because this Fall Plant Power Bowl is errthing I dreamed of and more! 

Plant Power bowls are packed with fiber, color, protein and they’re like, super posh right now. Does anyone even say “posh” anymore? I don’t know where that came from.

Winds picked up as a cool front began to roll in today. My usual corner of the house with perfect lighting wasn’t cutting it with the clouds… so I took this plant power bowl to the grass. My neighbors (most of which I haven’t actually met) undoubtedly think I’m a weirdo as I tote a full meal, pumpkins, props and a camera in the front yard. I’m really trying to work on not caring what other people think (or what I think they are thinking), so this was GRREEEAAATTT practice.
 

There were many lessons learned with this outdoor food photography experience:

•Cilantro and quinoa are incredible sensitive to wind
•Hemp hearts look like bugs and bugs like to get in your food when you’re outside
•Dog walkers hate me, but their dogs love me
•The neighbors I haven’t met probably think I’m REALLY weird as I carry bowls, pumpkins, a camera, a full meal and other props outside •Distractions abound, but the change of scenery was lovely

See- that pesky cilantro? It’s little leaf blew up right before I snapped the pic. I’m quick to forgive though.. because cilantro is delicious. 

This bowl is the perfect combination of naturally sweet butternut squash, savory white bean hummus, crunchy pomegranate arils, protein packed quinoa, creamy avocado and bursting with flavor from cilantro. Topped with hemp hearts, this is seriously a nutrition powerhouse.

Print Recipe
5 from 1 vote

Fall Plant Power Bowl

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2

Ingredients

  • 1 cup quinoa, cooked (I use the microwaveable pouches or cook a bunch at the beginning of the week)
  • 1 cup butternut squash, diced
  • 1 Tbsp avocado oil
  • 1/2 tsp cinnamon
  • 4 Tbsp white bean hummus
  • 1/2 large avocado
  • 1/2 cup cilantro leaves
  • 3 cups spinach or kale, if desired (Sometimes I like to make bowls without greens to have a break from salads. This bowl is pretty amazing without a green base, but experiment with it and make it your own!)

Instructions

  • Preheat oven to 425 degrees. Line baking sheet with foil, toss butternut squash in avocado oil, sprinkle with cinnamon and place on baking sheet. Cook 15-20 minutes until roasted through and you’re happy with the consistency. Note- I purchased pre-chopped butternut; it’s usually available both fresh and frozen!
  • In 2 large bowls, place a bed of greens, if desired.
  • Next, add the quinoa, butternut, hummus, avocado, pomegranate arils and cilantro to the bowl. If desired, add your favorite dressing, but these flavors are SO yummy you probably won’t need it!
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20 Responses

  1. Yeah, cilantro could pretty much fly up and bite me in the face and I would forgive it. One of my favorite flavors and I’m loving it in this dish.

  2. What beautiful bowl! I love your combo of pomegranate and butternut squash with the white bean hummus!

  3. So did you meet any of your neighbors whom you haven’t had the chance to chat with yet? (: Looks like you found a good spot of light as your pics are beautiful!

    1. Thank you, Serena!! And nope, I actually didn’t…I think they were prefer watching me from behind the comfort of their window shades lol!

  4. Girl, I had to take pictures of a recipe the other day on the front lawn as well. My neighbor came over and asked if I needed a taste-tester 🙂
    This looks so good! Vibrant and delicious.

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