Protein Power Goddess Bowl

by Angela (Oh She Glows) on December 11, 2010


Thank you all so much for your votes in Project Food Blog! I am thrilled to say that I got into the final three for the 10th round due tomorrow. I appreciate your tweets, comments, and emails yesterday!

It doesn’t look like I will be getting much sleep this weekend… ;) I am a big ball of nerves and excitement right now and I was up until 3am last night working on my post. There isn’t much time to finish it, but at the same time, I am glad it is due tomorrow and doesn’t drag out another week.

I have been using my treadmill as a stress relief lately, pounding out a few miles whenever I need to clear my head. I actually think of most of my Project Food Blog ideas when I am running and I often jump off to write things down as I think of them. I am always amazed at the ability that running has to help me think and get my creative juices flowing.

OSGMOM gave me a new Ipod Shuffle for Christmas and it has been fun having music again after 3 months without any.

Here is the current running music I am loving (Eric made it for me!):


I have been running about 4-6 miles on the treadmill about 5 days a week and the music has helped so much with indoor boredom! I’m going to be changing up my exercise for the winter months and I will be telling you about that in the next week or so. :)

Also note, I am obsessed with the song ‘Little Lion Man’…fantastic running song!

Of course, after a tough run on the treadmill I am always looking for a delicious dose of food to restore my energy levels and leave me feeling amazing.


Protein Power Goddess Bowl

Rock your inner goddess with this incredibly delicious, creamy, and tangy high-protein vegetable bowl. It fills me up for hours and takes away all my cravings.

Adapted from The Coup Cookbook’s Greek Goddess.


  • 2 cups uncooked brown rice (or however much you want to make)
  • 1.5-2 cups uncooked lentils (you need 4 cups cooked lentils)
  • 1/2 red onion
  • 4 garlic cloves, peeled and diced
  • 1 red/yellow/orange pepper, thinly sliced
  • 1 tomato, chopped
  • 1 cup Tahini lemon garlic dressing
  • 8-10 sundried tomatoes, sliced (optional)
  • 2 large handfuls of mixed greens (or spinach)
  • 1/2 cup parsley, chopped
  • Lemon wedges and olives, for garnish (optional)
  • Kosher salt and pepper, to taste (I think I used about 1/4-1/2 tsp kosher salt in the sauté)
  • 1/2 tbsp olive oil for sautéing


Directions: Cook lentils and rice according to package directions, rinse with cold water, strain, and set aside. In a large skillet, add in the oil and heat to low-medium temperature. Now add in the onion, garlic, red pepper, salt, pepper, and optional sundried tomatoes. Sauté for about 5 minutes over low-medium heat. Now add in the cooked, drained, and rinsed 4 cups of lentils and stir well. Cook for another few minutes. Add in 1 cup of tahini lemon garlic dressing and stir well. Cook until it starts to bubble and then remove from heat. Add in 2 large handfuls of greens and parsley and stir well again. Portion cooked brown rice into the bowl(s) and then scoop the sauté lentil mixture overtop of the rice. Garnish with olives and a lemon wedge if preferred. Makes about 6 large portions.

The first thing we do is cook the lentils and brown rice. If you want to save time, you can cook them the night beforehand and just place in the fridge overnight.



Rinse and set aside.


Now gather up your veggies!


Chop, chop!


Add the tomato, garlic, optional sundried tomatoes, salt, pepper, and onion into the skillet:


Mix well and cook for 5 minutes on med-low heat.

Now stir in the cooked, rinsed, and drained 4 cups lentils (you will have some leftover cooked lentils)


Cook for a few minutes and then add in the delicious dressing!


I loooooove this dressing. Lock me up and throw away the key.

Bring it to a low bubble and then remove from heat. Stir in 2 huge handful of mixed greens (or greens of your choice!) and the parsley. I added my parsley in early on, but you can add it whenever you wish.


Mix well.


Serve over a bed of brown rice and rock your inner Goddess!


You can also mix in the brown rice right into the skillet. Your call. Have fun experimenting with different kinds of vegetables and grains too! :)


This Goddess bowl is creamy, a bit tangy, filled with healthy vegetables, and packed with protein. It feels decadent without weighing me down. I have been eating it all week long and it leaves me feeling energized and full for hours.

I hope you enjoy it too!

On that note, I have some Challenge #10 madness to tend to. See you tomorrow… :)

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{ 26 comments… read them below or add one }

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Kelly B. December 12, 2010 at 2:06 pm

That looks delicious!

And I saw this recipe and thought of you.


Summer December 12, 2010 at 2:12 pm

Angela , u really glow babe and beautifully so….m so excited myself for u ,so can imagine u:-)
This is one of the most exciting posts ,looking forward to it and to vote for ya:-)
have a most wonderful day!


jen December 12, 2010 at 2:58 pm

Love that bowl of goodness!!!



kelly December 12, 2010 at 3:00 pm

congrats on making it to the finals! i can’t wait to see your final post, and the results of the whole thing. i’m putting my money on you!

i just wanted to let you know that you are such an inspiration. i’ve been reading oh she glows for a while, and i’ve commented once or twice before, but recently i realized (while recommending your blog to a friend) that i want to be you when i grow up. (and i’m 22…) but seriously. i like my current job, but my dream is to open a vegan bakery. i just don’t know if i’ll ever have the balls to do it. until then, i guess i’ll live vicariously though your blog. keep it up! :)


ATD December 12, 2010 at 4:01 pm

Thank you so much for your blog! I just came across this from my sister and am so hooked! I feel like we have such similar stories: I recently found out I have been suffering from disordered eating myself for the last several years (Orthorexia to be exact; At my very worst I was eating the same meals at the same TIMES day in and day out and had intense anxiety surrounding food.) I have been working on it and am doing better; my unbelievably supportive husband has been encouraging me to try new foods, and I can’t wait to try some of your recipes!
Best to you and thank you for sharing!


Angela (Oh She Glows) December 12, 2010 at 8:25 pm

thanks so much for your comment…I wish you all the best!


Melissa @ I Never Imagined December 12, 2010 at 6:33 pm

Yummo! Anything creamy is a winner for me. This looks fantastic!


Laurie December 13, 2010 at 9:51 am

Oh. My. Good. Graciousness! I made this salad for my boyfriend and I for dinner.
The dressing is addictive and having a big, huge bowl of chopped veggies with the rice and lentils just made me a happy, happy girl! My boyfriend loved it too. I got an “I love you” right after his first bite. Haha! You rule, I don’t know how you do everything but it’s all beautiful and soul soothing. Rock on!


Kimberly Roberts December 13, 2010 at 1:13 pm

this is one AMAZING dish!!!!! thanks so much for sharing and i dont know how i lived without that dressing before now!! i added banana peppers to mine.
i live in the bahamas and today it is 60 degress (at noon with the sun out) with 30 knot winds, so this is the perfect salad for a cold day :)
thanks so much!


Sarah December 13, 2010 at 5:51 pm

Hi Angela! I just made this for dinner tonight, it was so delicious! I adore the dressing! <3


Daniele December 14, 2010 at 6:46 am

I also love Mumford and Sons! Little Lion Man is a great song and I always smile when they play it on the radio censored, of course :)


elise December 14, 2010 at 9:00 am

just voted for you. i reallllly hope you win :)


Hawley December 14, 2010 at 1:04 pm

I recreated this for dinner last night, and had leftovers for lunch today. SO GOOD!

I made the dressing a bit differently- I left out the oil and nutritional yeast, and added a bit of agave to balance the bitterness of the tahini, and it turned out fantastic! Thanks for the inspiration :)


Angela L. January 4, 2011 at 12:28 pm

How much agave did you use?


Hawley January 4, 2011 at 2:07 pm

I used it to taste- probably about a teaspoon? I would suggest adding only a little at a time until it tastes right.


Andrea Bloomfield December 14, 2010 at 2:51 pm

Hi Angela! We are in the middle of the snowstorm in Southwestern Ontario and have been snowed in since Sunday afternoon. I am going STIR CRAZY, so I decided to get busy in the kitchen. I was doing some baking, but have ran out of sugar..ok, I did a lot of baking, so I had to switch gears. I just made this amazing meal. I LOVED it……another one of your recipes to put into my “keepers”. A great comfort food when you’re stuck inside in blustery weather. Also great to give me the energy to get out to shovel…well, maybe it gave my husband enough energy to get out there … but I might just go out & help ;-) My hubby found the dressing a little bit too strong for his tastes, so next time I might try the suggestion above and add a bit of agave nectar to balance out the flavours. I love tahini, garlic and lemon, so it was fabulous for me! Thanks for yet another wonderful meal idea!


Angela (Oh She Glows) December 15, 2010 at 3:57 pm

Glad you liked it! I agree that the dressing can be adapted in many ways :)


Traci December 15, 2010 at 3:54 pm

Looks Yummy!


Ffion December 16, 2010 at 9:00 pm

Oh wow that looks good! I need to pick up some lentils ASAP!


Melissa December 22, 2010 at 8:08 pm

Finally made this last night…. so good! Had the leftovers today and I think it tasted even better!


Angela L. January 4, 2011 at 12:27 pm

I’m DYING to try this, but have a question about the dressing. Is there something that can be used in place of the dressing? I live overseas right now for the next 3 months and cannot get Nutritional Yeast, at least I have yet to be able to find it here. Any recomendations or substitutions???



Angela (Oh She Glows) January 4, 2011 at 1:03 pm

Im not sure…maybe sub in parmasan cheese for nutrit. yeast? Its not vegan obviously, so I’m not sure if you need something vegan or not.


Angela L. January 5, 2011 at 5:45 am

Thank you! :) I’m not vegan, but the more I look at the recipes on your site, the more it makes me want to turn, lol. I’ll be making this tomorrow and will try the parm cheese in place and let you know how it turned out.

Thank you again!


Janet April 30, 2016 at 11:56 am

Serving size and calorie count please!


dani June 19, 2017 at 2:59 pm

I would like to serve this as a cold salad….would you recommend this or is it best served hot ?


Angela Liddon June 26, 2017 at 10:10 am

Hey Dani, I enjoy the leftovers cold, for sure. It’s also nice slightly warm too. :) Mmm…I need to make this again soon!


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