I know I haven’t posted a recipe here for awhile, and people who have only just recently started following my blog may even be surprised to see one – but I used to post a bunch! I’ve had this blog for 7 years now, but before I focused on reviews and lists, I did a lot of baking and cooking! I still love spending time in the kitchen whenever I can, although due to a super busy work life, my boyfriend does a majority of the cooking for me – except for a night or two per week when I have the time to pitch in!
I’ve had my Patreon for a couple of months now, and have been brainstorming things to regularly share there that can be exclusive to people supporting me each month. Since my recipes don’t really fit with my main blog theme anymore (except for a few themed posts I may do with recipes + book reviews!), I thought sharing them as a Patreon-exclusive feature each week would be a fun way to share one of the things I’m passionate about creating (even if it’s a little different from the rest of my “art”!).
This will be the last recipe I share on here for now, with the exception mentioned above. If you’d like to see new recipes each week moving forward, you can sign up here & get instant access to everything!
My recipes will be gluten-free, and typically either sugar free, low carb, or vegetarian. I like to vary my eating, but I love whole foods & fresh flavors. I try to avoid a lot of processed junk (but everything in moderation – hello Friday pizza nights!), and also keep things simple & budget-friendly. If those sound like ideal recipe features for you, you should sign up!
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And without further ado…
Gluten-Free & Vegetarian | Harvest Power Bowls Recipe
The best things about these power bowls – also known as “Buddha bowls” in a lot of hipster restaurants! – is that they’re incredibly filling and super versatile. I love how many different things you can add, and how you can even vary those ingredients by changing up the spices and herbs used. Whatever you’re craving – or better yet, whatever you have on hand in the fridge & need to use up before your next trip to the store! – can work perfectly here.
Quinoa and lentils are both super great options you can buy in bulk that last for ages. Once you make a big thing of them, you can keep them in the refrigerator for the week & just scoop out a portion for lunches or other meals. Very convenient! And quinoa’s also amazing in its versatility – I’ve made it savory, like in this recipe, but have also eaten it sweet (like banana nut & baked!).
Better even still than all that? All of these ingredients are cheap as heck!
- Sweet potatoes
- Chickpeas (AKA garbanzo beans, cooked & strained – canned is fine, but drain the liquid!)
- Red onion
- Baby tomatoes
- Minced garlic
- Olive oil
- Seasoning (I used Mediterranean pink sea salt, chili powder, cumin)
- Cooked lentils (I got the pre-packaged ones from Trader Joe’s – SO convenient!)
- Cooked quinoa (I used tri color – you can cook it with water, or use vegetable broth like I did!)
- Yogurt based dressing (you can find this in the salad dressing part of your produce section usually – I like to go for bright flavors, like cilantro or lemon!)
- Hummus (see above for where to find and flavor pairings – lemon hummus is so good with these bowls!)
- Optional: Kale (remove spines/stems)
- Pre-heat your oven to 425 degrees F & line a baking sheet with foil. While the oven is pre-heating, chop up your veggies! You can see how I cut mine from my pictures, but you’re free to vary it up however you’d like. You can also make this carnivore-friendly by adding sliced sausage or seasoned shrimp to the mix, yum!
- Rub your veggies with a little olive oil (just enough to make them a little covered, they shouldn’t be dripping!) & seasonings of your choice. I avoid using straight pepper at this stage, since it can burn easily at high temperatures and I wouldn’t want to make my veggies taste bad!
- Bake your veggies for 25 – 30 minutes (toss halfway through to ensure even roasting!)
- While your veggies are roasting, heat your lentils & cook your quinoa per package instructions. For the lentils, I get the pre-made ones ’cause it’s easiest and tastes great! For quinoa, I do 1 part quinoa to 2 parts liquid (vegetable broth, but water is fine & if you’re making a thicker quinoa, I’ve even used milk before!). 1 cup of quinoa is a lot, so if you’re meal prepping or cooking for a family, 1 cup of quinoa + 2 cups of broth or water would be a great starting point! I also season my lentils & quinoa with whatever I’m feeling at the moment – always pink salt, too!
- If you’re feeling up to it, sautee some kale in a pan with a little olive oil & garlic! Make sure to add salt – it helps make the kale taste way better to me for some reason!
- Once everything is done, it’s time to plate your meal! I use a wide, shallow bowl, but a plate or normal bowl both work fine, too! Mix everything up, or move in a circle adding each ingredient bit-by-bit – whatever you want! Top with a dollop of hummus & a drizzle of dressing!
You can store the leftovers of all your ingredients in the fridge for 3 – 5 days, so it’s amazing for meal prep lunches or easy dinners – just scoop a little of each & enjoy! I’ve eaten it freshly cooked/hot, and also cold straight from the fridge like a regular salad, and both ways are super delicious. This is one of my go-tos when I want something really filling, low maintenance, & cost effective – so I thought it’d be the perfect recipe to end my cooking on the blog with!
Let me know if you make a bowl of your own! If you vary it at all, I’d love to hear what you did – different herbs & spices? Different veggies? I want to know everything!
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