Healthy Green Goddess Bowl
An other day an other delicious bowl! I love loading different herbs to my dishes, it elevates the flavors to another level. If I'd leave this bowl with just blended up spinach it would have been tasty regardless, but the zesty and fresh punch fro. the cilantro will open your eyes to adding more herbs to your blended bowls. We have fully entered fall (sigh), and the fall scares me a little. I know, I almost feel guilty writing that down, especially living in the Portland Oregon area! Everyone here is obsessed with the fall. People already have pumpkins outside, are wearing their plaid shirts, and the cozy (or rainy) days are right around the corner. But I love the summer! So secretly, I am happy that today's temperature is 82 degrees. However, keeping the theme of it being the third day of the fall, I am obviously sharing a very cozy, very warm fall dinner.
DINNER
9/24/20252 min lezen
Too busy to cook?!
Earlier this week I read an inspiring page in the book ''Lessons for Living'' by Phil Stutz.
Quote: ''Creativity comes from limitation. The more your outer world is limited, the more inspired you'll become to create something new, something that is not yet in the outer world.''
It hit me that the mundane isn't so scary! Your capacity for creativity will increase, when there is room for it to develop. So I am welcoming myself back to routine, back to allowing space for creativity to flow. Back to creating new inspiring recipes, as we're entering into a new season; The Fall.
Serving: 4
Time: 30 min
Ingredients
All about that Base:
1 small yellow onion, diced
4 garlic cloves, minced
1/2 tbsp avocado oil
2 cans rinsed and dried chickpeas
In a Blender:
4 cups fresh spinach
1/2 cup fresh cilantro (stems are okay)
Juice of 1/2 lemon
1/2 tsp sea salt
1 tsp ground cumin
1 tsp Indian tandoori seasoning
2 tbsp water
Tandoori spiced Tofu:
1 block firm tofu (pressed and torn in chunks)
1/2 tbsp avocado oil
1 tsp tandoori seasoning
1/2 tsp garam masala
1/4 tsp turmeric
Pinch of chili powder
Salt/pepper to taste
Toppings:
3 cups broccoli florets
1 tsp olive oil
Salt & pepper
1/4 cup crumbled creamy goat cheese
2 tbsp pumpkin seeds (pepitas)
Instructions
Start by preheating the oven to 425°F (220°C).
Toss broccoli with olive oil, salt, and pepper.
Roast on a sheet pan for 15 minutes, then add the pepitas to the sheet pan for an additional 5 min until golden and crispy. Set aside.
In the meantime
Heat a cast iron skillet over low-medium heat. Add 1/2 tbsp olive oil, then the sliced onion.
Cook slowly for 5 minutes, stirring occasionally, until soft and golden (add splash when onions start too brown).
Add minced garlic and cook for another 1–2 minutes until fragrant. Do not brown the garlic, it leaves a bitter taste.
Add 2 cans of rinsed and chickpeas, stir to combine.
In a blender, combine spinach, cilantro, lemon juice, cumin, tandoori seasoning, salt, and a splash of water.
Blend until smooth, adding more water if needed for consistency.
Taste and adjust seasoning, add to the cast iron skillet and bring to a boil for 5-7 min.
Cook the Tofu:
In the separate pan heat 1/2 tbsp avocado oil over medium heat.
Toss the tofu with tandoori seasoning, garam masala, turmeric, chili powder, and salt/pepper.
Add to the skillet and pan-fry for 5 minutes per side until crispy and golden.
Assemble the Bowl:
Spread a layer of the herby green base onto each bowl or plate.
Then add the golden tandoori tofu.
Top with the roasted broccoli and pepitas. Finish with crumbled soft goat cheese.
Macros per serving:
Calories: 475 kcal
Protein: 24g
Carbohydrates: 32g
Fat: 28g
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