Green Goddess Bowls

Right now I am really into doing different vegetable bowl combinations. The formula is simple - leafy green base, roasted vegetables and a protein, raw vegetable toppings, and finish it with a sauce. You can really interchange any vegetables that you prefer to make your own bowl!

I specifically love this bowl because it’s full of primarily green vegetables. The chard & kale are amazing sources of vitamin K which helps keep your bones healthy. They are also a fat soluble vitamin so make sure to add that avocado on top.

Here’s how you make it.

Ingredients:

• 2 large handfuls kale

• 2 large handfuls Swiss chard

• 1 avocado

• 1 lb shrimp

• 1 medium head of broccoli

• 1 medium head of cauliflower

• 4 tablespoons tahini

• 1 lemon juiced

• 2 tablespoons avocado oil

• 3 tablespoons olive oil

• 2 tablespoons pepitas

• 4 cloves garlic minced

• 1/2 red onion diced

• 1 tablespoon Tony’s seasoning

• 1 tablespoon garlic powder

• 1 tablespoon cayenne

• Salt & pepper
  

Instructions:

• Preheat the oven to 425. Toss the cauliflower and broccoli florets with the avocado oil, garlic powder, cayenne, salt, and pepper and place on a baking sheet. Roast for 25 minutes.

• Heat a large pan on medium and add a tablespoon olive oil. Sauté the chard and kale for about 5 minutes and season with salt and pepper. If you need more oil, top with the last tablespooon. Add the garlic and let cook for another minute, then 1/2 the lemon juice and cook another minute. Set aside.

• Toss the shrimp in a bowl with 1 tablespoon olive oil, Tony’s, and pepper. Use the same pan and cook the shrimp for 1-2 minutes each side. Cook in batches if the on is too small.

• Mix together the tahini, lemon juice, a pinch of salt, and water as needed. Assemble the bowls with all ingredients and drizzle the dressing over top!