Healthy Recipe: CCK Plant Powered Bowl

You may not always have the time to cook, but when you do, our Original Plant Powered Bowl is a delicious option and a great meal to make at home with your family! These veggies and other ingredients are not particularly difficult to locate and can be found at just about any grocery store, year round.

The white bean sauce may sound odd, but if you haven’t had it, trust us, you’ll love it! Navy beans are a great way to create a rich, creamy sauce that is not only vegan, it’s also high in fiber and protein!

Bon Appetite!

Plant Powered Bowl Ingredients:

  • 2/3 lb Purple Potatoes
  • 1 Large Bunch of Kale
  • 1 2/3 lbs Carrots
  • 1 lb Broccoli
  • 1 Large Red Onion
  • 1/4 cup Olive Oil
  • Spray Oil
  • 1/2 tsp Ground Cumin
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cups Cooked Garbanzo Beans
  • 2 Tbsp Brown Sugar
  • 2 tsp Chili Powder
  • 1 tsp Salt

Veggie Preparation & Cooking Instructions:

  1. Vegetable Prep: Wash potatoes and cut into about 1″ pieces. Remove the broccoli stalk and cut into 1″ florets. Rinse kale and let dry. Remove stems and tear into 1″ pieces. Cut ends off the onion, cut in half to remove outer layers and then slice into crescents. Peel carrots and cut into 1/4″ thick medallions. Pro Tip: A mandoline can speed up this process a lot and is also great for the potatoes.
  2. Vegetable Roasting: Preheat oven to 400. Mix together cumin, salt and pepper. Using 2/3 of the olive olive oil but without mixing the veggies together, coat the carrots, potatoes and broccoli then season by tossing in the spice mixture. Roast carrots and potatoes for about 10 minutes, remove and toss and return to oven with the broccoli for an additional 10 minutes. Spray the Kale and red onions with oil and season with remaining spices and roast for 7-10 minutes, until crispy.
  3. Cooking the Chickpeas: Strain and rinse the chickpeas. Heat a skillet and coat the chickpeas in remaining olive oil, brown sugar, chili powder, 1⁄2 tsp salt and add to a heated skillet. Cook and stir occasionally, about 8 minutes. They may look burnt, but they aren’t.

White Bean Sauce Ingredients:

  • 1 cup White (Navy) Beans
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Tbsp Olive Oil
  • 1/2 cup Water
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Cumin

Sauce Preparation:

  1. Add all ingredients to a blender and blend on high until well combined.

Plating Instructions:

Divide cooked veggies into 6 equal portions and top with 1/6 of the sauce. Enjoy! You can also store this in 6 single serve, air-tight containers for the rest of the week in the refrigerator!

Nutrition per serving: 439 Calories, 16g Protein, 17g Fat, 16g Fiber, 18g Sugar.

In Summary…

Plant forward cooking isn’t hard, it’s just tedious and time consuming. Which, if you have the time is a great way to pass it! If you don’t, or you don’t enjoy it, we’re always here for you too. Our menu changes weekly and orders received by Friday at 1pm are ready for free pick-up or delivery starting Sunday at 6pm.