Lightened Up Protein Power Goddess Bowl

221 comments

IMG 5704   Lightened Up Protein Power Goddess Bowl

This week, the first sign of flowers and leaves put me into full Spring mode. My meals have been fresher than ever and I’m feeling on fire energy wise.

It’s about time!

IMG 0369 2   Lightened Up Protein Power Goddess Bowl

The hot yoga sessions are also helping tremendously. (Thank you, by the way, for your great comments yesterday.) I’ve been to 4 hot yoga sessions now and you could pretty much say that I’m addicted. But, more on that later.

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[We need to mow the lawn and weed the garden! eek…it begins]

Yesterday, I was craving an old favourite- the Protein Power Goddess Bowl that I adapted from The Coup Cookbook. I’ve been smitten with this salad since I made it last year and the tahini-Lemon dressing is just to die for!

IMG 5688   Lightened Up Protein Power Goddess Bowl

My mission yesterday was simple: To lighten up this salad for Spring.

I wouldn’t call this salad heavy per say, but I was never crazy about the 1/2 cup of olive oil that the original recipe calls for. I knew with a bit of work, I could create a lighter Tahini dressing that would taste just as tempting as the original.

IMG 5703   Lightened Up Protein Power Goddess Bowl

 

Lightened Up Protein Power Goddess Bowl

print this recipe!

Adapted from Protein Power Goddess Bowl, which was adapted from The Coup Cookbook.

Yield: 6 cups

Ingredients:

  • 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
  • 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice
  • 1/2 tbsp olive oil, for sautéing
  • 1/2 red onion (~1 & 1/3 cups), chopped
  • 3-4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 3 cups spinach or kale, roughly chopped (I used Lacinato kale)
  • 1/2 cup fresh parsley, minced
  • 1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
  • Kosher salt & black pepper, to taste
  • Lemon Wedges & lemon zest, to garnish

 

Directions:

1. Cook lentils and speltberries (or grain of choice) according to package directions. I did this the night before to save time. Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.

 

IMG 5005   Lightened Up Protein Power Goddess Bowl

Lightening up the Tahini-Lemon dressing was a huge success! I cut down the oil by 75% and the dressing still tasted wonderful.

Here are the changes I made to the lightened up version:

  • I added another garlic clove (to make 3) (to add more flava!)
  • I added 2-3 more tbsp water (to thin it out more)

 

I was worried the taste would be compromised but it was just as addicting like I remembered. Even if you don’t want to make this lentil salad, you could always make the dressing and use it for salads all week long. It is truly one of my most loved homemade dressings to date.

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Once you cook your desired grains and make the dressing, you simply sauté some vegetables of your choice until tender.

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Yesterday, I added Lacinato Kale instead of spinach and I loved it! It’s less bitter than regular kale.

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Mix in your grains and dressing.

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When it’s all cooked, remove from heat and stir in the minced Parsley for another kick of fresh flavour.

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Taste test… Uncontrollably!

IMG 5690   Lightened Up Protein Power Goddess Bowl

Serve with a lemon wedge and zest and you have yourself a protein and fibre packed dinner! It’s creamy & comforting, with a tangy kick that is just irresistible.

This will definitely be my go-to version of this salad from now on. We didn’t miss the 6 tablespoons of oil at all.

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Have a good one!

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{ 221 comments… read them below or add one }

Tawney (Eat Hike Sleep Repeat) May 12, 2011

Delicious looking! I’m trying this tonight with buckwheat. I’ve got all of the ingredients including fresh parsley from my own little garden.

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Tawney (Eat Hike Sleep Repeat) May 13, 2011

I can now confirm that this is delicious tasting as well! This will enter the regular rotation of favourites. And the the dressing is addictive!

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Char May 12, 2011

Wow this looks amazing!!

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Lisa (bakebikeblog) May 12, 2011

I must go in search of spelt berries!!!

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Barry May 12, 2011

Leaves? Flowers? I saw a crocus on Sibbald Flat yesterday and it nearly moved me to tears. Nature has given notice there will be a Spring after an ugly winter. Many large campgounds will not be open the May long weekend due to snow pack or avalanche damage. Spring is running about 3 weeks late in Calgary. I thought we were in the next ice age. David is fine. Give Ewa a hug for me, pls.

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birdie to be May 12, 2011

This looks delish! I love how creamy it looks and how healthy it sounds. Im trying to figure out how to incorporate that into my cleanse diet…. hmmmm.

http://www.birdietobe.blogspot.com

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Tanya @ Vegan Faith May 12, 2011

Yum! I will be making this for lunch tomorrow! Thanks!

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Vivianne May 12, 2011

It looks so fresh and delicious…. I wish I had all the ingredients to make that!

I want to try hot yoga so so bad, I’ve heard so many great things about it!

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Lauren at Keep It Sweet May 12, 2011

I love this and I love the look of that Tahini Lemon dressing!

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PR_cal May 12, 2011

Love this recipe Angela! I actually just made it and was wondering, what would you consider a serving? Or if you don’t mind me asking, how much of the recipe did you eat?

Thanks!

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Angela (Oh She Glows) May 12, 2011

I dont measure my portions…because it depends on how hungry I am. It makes 6 cups though, so I guess if you figure a cup is a serving, it could technically serve 6, but that would be pushing it because its addicting. :) I think saying it serves 4 is safe.

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Leanne @ Healthful Pursuit May 12, 2011

I love what you did to the goddess bowl. It’s one of my favorites at the Coup. When you were there, did you try their miso gravy? Hubba hubba ding ding it’s amazing!
I got to go to the Coup twice this week, once for Mother’s Day, and the second time for my birthday. I’m one lucky gal. Next time you go, you have to try the portabella flatbread. It’s out of this WORLD.

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Kelsey May 12, 2011

What a great recipe! I have got to make this soon. I see where you said substitutions would work well for the spelt. I’m thinking black heirloom quinoa. Do you think that would work?

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Angela (Oh She Glows) May 12, 2011

I cant see why not! I would probably add a bit less quinoa since the quinoa tends to absorb more sauce & u dont want it dry. :)

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Kelsey May 15, 2011

Great thought. I’m trying it tonight. I’ll let you know how it goes!

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Michelle | Gold-hearted Girl May 12, 2011

That looks like something I’d get at my favorite vegan cafe!

http://goldhearted.etsy.com

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Lauren May 12, 2011

Hi Angela! That looks amazing!!! I can’t wait to make it! I am a teenage girl and have just started my own blog! If you get a chance to check it out, that would be wonderful and I would be so honored! Thank you for being an inspiration for me to start a blog! -Lauren
teeneatlive.wordpress.com

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Angela (Oh She Glows) May 12, 2011

Cool, will check it out now!

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Kristy May 12, 2011

This sounds amazing! Thanks for sharing.

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Paige @Running Around Normal May 12, 2011

This definitely sounds delicious and protein packed! The dressing sounds decadent!

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Angela (Oh She Glows) May 12, 2011

It is :) a ‘bowl licker’ heh

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Chelsea @ One Healthy Munchkin May 12, 2011

Grain and bean salads are my favourite warm weather meals. I’ve already tried a bunch of your salad recipes, and I can’t wait to try this one too!

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Liv @ The Salty n' Sweet May 12, 2011

Mmm this sounds really delicious :) It’s pretty easy to make, too! I’m definitely making this soon, but I’ll probably be subbing the Asian dark toasted sesame paste for Tahini and leaving the nutritional yeast out. Do you think that would work, or is it too much change??

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Kathryn May 12, 2011

I just made this and it was fantastic :)
I didn’t have many veggies though… just onions, spinach and carrot. I’m sure it would have been even better with peppers and whatnot.

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Angel7 May 12, 2011

That would be good to eat with pita bread, or something of the such.

http://faithfulsolutions.blogspot.com/

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Megan@Dirty Dishes Daily May 12, 2011

That looks like a fantastic refreshing salad that will leave you nice and full. Perfect!

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Molly @ RDexposed May 12, 2011

I love catching when trees begain to bud. But then again I like when they’re multi-color and crunchy. Cue Elton John’s “Circle of Life” to play while you read this….

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Kath May 12, 2011

I can’t believe you have daffodils!! It feels like so long ago that ours died from heat!

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Ragnhild May 12, 2011

Mmmm, this looks really good! I love that your salades are always filling once, with grains and fats. And im a huge fan of both spelt berries and tahini, so this one is really for me :) Thanks for sharing!

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Mama Pea May 12, 2011

I love bowls of grains and beans and veggies like this! I just like Mmmm sauce on mine :)

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Namaste Gurl May 13, 2011

I love veggie filled bowls with healthy fats, grains, veggies and more. I only hope a meat eater wouldn’t ask, “how do you get your protein?” :)

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Connie the cookie monster May 13, 2011

this looks so good but long ingredient lists intimidate me!

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Connie the cookie monster May 13, 2011

this looks so good but long ingredient lists intimidate me!

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Ellalinea May 13, 2011

That dressing looks really really good, will try this one very soon! :)

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Lauren May 13, 2011

I made your original version last week, and it really was as delicious as you say! Thanks for your great recipes!

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The Teenage Taste May 13, 2011

I’ve had the original recipe for the Protein Power Goddess Bowl bookmarked for a while, but now I think I’ll have to swap it out for this one. It looks SOOO good! I’m really liking the lemon tahini dressing. Lately I’ve had a mild obsession with tahini. I put it on everything! :-P

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Katie May 13, 2011

This is an awesome recipe! So glad I found your site :-)

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Tori (Fresh Fruition) May 13, 2011

This looks perfect for summer! The colors are so beautiful. I love when plates are filled with a rainbow of veggies :)

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Beth @ naturallyyoursbeth May 13, 2011

This salad looks so fresh! Perf for warm weather :)

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Bright Smile May 13, 2011

I love The Coup! I go every time I’m in Calgary for work! (It’s so nice to find a place where you can get healthy delicious food while one the road, isn’t it?) Have you been?

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Angela (Oh She Glows) May 13, 2011

Yes I went last November and loved it!!!

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melody polakow: Vegan for 3.33 a day May 13, 2011

That looks great! So colorful and flavorful. I love lacinato kale too

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Mariah May 13, 2011

This dressing ROCKS! Just made it for lunch. Sooooo good! Thanks and love your site! (and thanks for introducing me to nutritional yeast – made the oatmeal recipe last week and loved it too!)

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Angela (Oh She Glows) May 13, 2011

yay!!

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Roz May 13, 2011

Great looking salad, and thanks for the lightened up tahini dressing recipe! I’m going to make it for salads, try it on some fish.

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Katherine May 13, 2011

Hey, I have been following your blog, and I am getting my blog up and going. Added you to my blogroll :)

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Angela (Oh She Glows) May 13, 2011

Thanks Katherine!

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(what runs) Lori May 13, 2011

Delicious! I made this and loved it. Looks great, still! Lighter, sunnier weather deserves a lighter meal. ;)

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Sandra May 13, 2011

Angela, where in the Halton region can I purchase spelt berries? Thank you in advance!

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