Monday, May 16, 2011

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.  M and I both loved it, especially the lightened up dressing.  I have a feeling we'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

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 

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.

three years ago: mini zucchini and goat cheese tarts


Pretend Chef said...

I had to laugh at the thought of M eating a "goddess" bowl. It's fun feeding our men food titled "Diva's Dip" and "Sassy Sauce". Haha! This really look delicious. Yummy! One day I will work up the nerve to try a kickboxing class. I will. Maybe we need to make a # x # list for workouts we want to accomplish. Haha!

Pretend Chef said...

I also wanted to invite you to check out a giveaway on my blog for a 12 pack of Element Bars. Check it out here:

That Girl said...

I love the name best of all!

Annie said...

Kelsey, I have become totally addicted to yoga! I did prenatal yoga while I was pregnant, and now I have been going to lots more classes since she was born. It can be a wonderful workout as well as refreshing for the spirit. So glad you have discovered how wonderful it can be! I agree also that it is totally different in a real yoga studio vs. other places. I have been having fun finding tasty, light meals to have on yoga or pilates nights.