Vegan Fall Power Bowl

Vegan Fall Power Bowl

We are on week two of our 30 Day Vegan Challenge! I have to say a lot of these “challenges” or “cleanses” are initially all mental. I mean I miss sushi and ice cream. Like, bad. But I’m not dying, or starving or unable to function. There are a million other things I can eat, and 10 times out of 10 when I pick something else my cravings magically go away 🙂

I am also starting to understand why a lot of vegans are into the whole “mind” and “soul” thing. Not to stereotype, but I totally get it. You begin look at food as a way to nourish and fuel your body, instead of just thinking “what am I in the mood for…” There’s a whole “kindness” aspect, knowing that nothing you are eating involves any animal cruelty. It’s actually really nice 🙂

So what have I been eating!? I feel like this Vegan Protein Bowl sums it up. Tons of veggies, proteins such as nuts, seeds, legumes, lentils or hummus, and healthy grains. Also lots of fruit! What I love about this dish, and many others like it, is that you can have a nice size portion and be full, but still feel really good! So go ahead and cut the meat for lunch or dinner one time this week and try this dish instead!


Vegan Fall Power BowlVegan Fall Power BowlVegan Fall Power Bowl

Vegan Fall Power Bowl
  1. 1/2 cup of millet (dry)
  2. 1 cup of veggie broth
  3. Wheat free tamari (or soy sauce)
  4. Kale
  5. Butternut squash, cubed
  6. Brussels sprouts (ends trimmed and cut in half if on the larger side)
  7. Mixture of nuts and seeds
  1. Pre heat the oven to 400 degrees F.
  2. Spread the butternut squash and brussels sprouts onto a baking sheet, drizzle with olive oil and seasoning of choice (we used Trader Joe's Everyday Seasoning) and bake for 25-30 minutes until tender.
  3. While the veggies are baking, add the 1/2 cup of millet to the 1 cup of vegetable broth in a small sauce pan. Bring to a boil and then cover and let simmer until all of the liquid is absorbed. Check at about 15 min.
  4. When the millet is finished cooking, drizzle with what free tamari and mix through.
  5. In a separate sauté pan, add a drizzle of olive oil, the kale, sea salt and pepper and sauté.
  6. When everything is finished cooking, assemble your bowl as shown and fill the center with nuts and seeds of your choice.
  7. You can also just mix everything together 🙂
Spinach for Breakfast

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    • You know I was just looking for vegan ice cream recipes! I’ have discovered vegan ice cream by SO Delicious that is soooooo good, but still not super healthy 🙂 If you have any (easy!) homemade recipe suggestions send them over!

  • I love these kind of meals! I also did a vegan challenge as well and decided to go gluten free and sugar-free on top of it. I think the most difficult was the sugar-free part because I love sweets! But it wasn’t as hard as I thought it would be. I got used to preparing my meals in advance as well as having things handy for when I have no time.

    Definitely support you on your vegan challenge! Keep at it!


  • I would go as far as saying to use millet or quinoa, tahini or soy sauce, add some sauteed garlic pieces, any type of squash (butternut, acorn or yam), and so yummy! Looks great. I used to eat this type of meal at a restaurant I would visit in Seattle in my teens and 20’s until I realized (too late) that soy was awful for my body. But I would order a vegetarian bowl of steamed brown rice, broccoli florets and other veggies like yams/squash/cauliflower, and steamed tofu with tahini. It was very good.