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.
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.
Fall Plant Power Bowl
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!
20 Responses
I’m excited to give this a try! I need new ideas for how to use butternut squash so this is perfect!
Thank you, Amy! Hope you enjoy!
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.
Haha! Such a true statement! 🙂
I love your fall version of the power bowl here! Looks delicious!
Thank you, Kaleigh! Loving fall flavors right now!
I love hemp hearts! This power bowl sounds so good!
Thanks, Cindy! I need to use hemp hearts more often!
Nice job, Shannon — looks delish!
Thank you, Vicki!
What beautiful bowl! I love your combo of pomegranate and butternut squash with the white bean hummus!
Thanks so much, Jessica!
Oh Yum! This combo looks delicious.
Thank you, Kelly!
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!
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!
Gorgeous fall colors! This bowl looks hearty and tasty!
Thank you, Lauren! It was definitely fun to make because all the color 🙂
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.
Glad to know I’m not the only one! Too funny about your neighbor. Thanks so much, Brynn!