What the KALE! It’s Monday already?! Alright so – there are a few things you should know. I am participating in Veganuary, so my normally vegetarian diet is getting amped up a notch to full vegan for the month of January (ok, I’m kind of cheating because I eat 97% vegan anyway but WHATEVS), that second half marathon I’ve been training for is 39 days away (aaaaah!) and I’m going to Florida in 4 days (yesssssss!). Thus, I wanted to start off Veganuary with a bang, and made this vegan and gluten-free dish inspired by my favorite super crunchy hippie haven, LifeAlive in Cambridge, MA (please do yourself a favor and check out their website – their tagline is, “You are entering a world of pleasure. A world of delicious, organic, and therapeutic food, created with love to feed your vitality.” YES PLEASE. Amazing). Basically, on New Year’s Day, after running my first ever 10K and kicking its ASS, I really, really wanted one of their bowls but was really, really comfortable in my bathrobe, ancient sweatpants and no bra situation (and did not feel like battling the hipsters for a place in line).
Thus, I decided it was high time to make up my own L approved version (and one that doesn’t exist on their menu), combining my favorite sauce with my favorite bowl and then adding in my own flair. First of all, if I do say so myself, this is more amazing than anything I’ve tasted from LifeAlive (maybe because I made it, but maybe because it just is DAMN GOOD). It is bursting with nutrients and the flavor is OOC (out of control, for those of you who are still catching onto my lingo). It is UNREAL. So unreal that after polishing off my first batch, I promptly made a second batch last night for this week. It combines my favorite cruciferous vegetables, kale and broccoli, with sprouted quinoa and sprouted lentils, then is topped off with a phenomenal (as in, you’re going to lick the spatula clean) ginger-tahini sauce. The sauce in and of itself is unbelievably delicious and combines ginger, tahini, lemon, tamari and garlic – pretty much all of my favorite flavors in one spot. Seriously: SO. FRIGGIN. GOOD. The best part – and pretty much the basis for all of the dishes on LIfe Alive’s menu – is that you can substitute any grain (brown rice, farro, millet, buckwheat, barley, amaranth – you name it) and your favorite vegetables (I’m not even going to really bother with this one because the choices are endless, but I think carrots, brussel sprouts, beets, or sweet potato would be awesome contenders) into an amazing, nutrient dense one-dish meal. I personally chose sprouted grains and legumes because of the nutritional benefits (they have higher proportions of other nutrients, like protein, vitamins, and minerals, compared to unsprouted grains). I don’t know if you’re even ready for this right now, but here we go!! 😉
L’s Green Goddess Bowl
- 1 cup of sprouted quinoa*
- 1/2 cup of sprouted legumes*
- 1 crown of broccoli
- 1 small to medium bunch of kale
- 1/3 cup of hemp seeds
- 1 avocado, sliced, for topping
- 2 – 3 inch ginger root, peeled and chopped
- 3 heaping tablespoons of tahini
- 1 – 2 tablespoons of chopped garlic
- 1 lemon, juiced
- 2 tablespoons of tamari sauce
- 1 tablespoon of extra virgin olive oil or flax seed oil
*Sadly, my homegrown spouts weren’t ready in time to be used, so I bought these and cooked them according to package directions.
Step One: Prepare the sauce. Combine all the sauce ingredients into a food processor and blend until smooth. Set aside.
Step Two: Prepare the quinoa and lentils. As mentioned above, I purchased these at the grocery store and prepared them according to the package directions. I added the quinoa to 1-1/2 cups of boiling water, stirred and allowed it to simmer for 12 minutes and rest for 5 minutes. I added the lentils to 1-1/2 cups of boiling water, stirred, allowed them to simmer for 6 minutes, and drained the excess water. I added both the lentils and the quinoa directly into a large bowl.
Step Three: Prepare the veggies. I chopped both the kale and the broccoli into bite-sized pieces and steamed them for three minutes (sadly, my stellar convection steamer is in my parent’s basement, so I did this in two batches in a steaming basket).
Step Four: Combine. Once the veggies are done steaming, I allowed them to cool on regular dinner plates for a few minutes. Then, I stirred all the bowl components together before adding the sauce.
Step Five: Add the sauce. Drizzle all of the sauce over the bowl and give it a good stir.
Step Six: Add an extra squeeze of juice for a lemon wedge if desired and top off with a few avocado slices. Enjoy! 😀
Makes 4ish servings.
When I first tasted this dish, I seriously thought, “Is this real life?” This dish is SOOOOOOO GOOD! I’m so glad I was feeling unmotivated to put real clothes on after my race and venture out, because this version is amazing and I will seriously eat all of that sauce directly out of the food processor right now, because YUM. Also, it was a phenomenal way to kick off Veganuary! So delicious! There is so much good stuff in there too, all in one place (the amount of vitamins, minerals and protein in there is a little mind-boggling – winnnnn!). I hope you guys enjoy this dish as much as I did, because DAMN it was tasty! And, I hope your first Monday of January is killllingggg itttttt. Sending you guys all kinds of vegan love to start your week 😀
Hope you all have fantastic days today! Happy Monday!