I know I’m cutting it close with Thanksgiving only two days off, but at the last minute I decided to post some “real” food. So if pumpkin pie alone isn’t enough of a meal for you, then I have a nutritious savory power bowl that gives an little nod to the traditional Thanksgiving feast.
You can pull this entire bowl together in about an hour. Yes that is a lot longer than I usually spend on one meal, but it’s a lot faster than the usual Thanksgiving prep time. This bowl is perfect for a solo Thanksgiving or a vegan Thanksgiving amidst omnivores. But make sure to leave a little extra of everything, because most likely your family and friends are going to be at least somewhat intrigued by the plant-based goodness you’re having.
Tangy cranberry sauce that gets it’s sweet side from fruit juice and maple syrup.
Lentils simmered till soft and seasoned with the herbs typical of gravy.
Brown rice and veggie “stuffing“.
Sweet potato cubes baked till crispy.
A bed of baby greens.
Thanksgiving meals usually end up as a hodgepodge of helpings from different dishes all jumbled on one plate, so why not just start that way…
Thanksgiving Power Bowl
- CRANBERRY SAUCE
- 12 oz . fresh cranberries
- Juice of one orange
- Zest of one orange
- 3/4 cup pineapple juice
- 1/3 cup maple syrup
- 1 cup lentils pre-soaking optional
- 1 cup veggie broth
- 2 cups water only 1 1/2 cup if pre-soaked
- Seasonings/herbs: thyme rosemary, garlic, black pepper
- BROWN RICE STUFFING
- 2 cups cooked brown rice
- 3/4 cup chopped carrot
- 3/4 cup chopped mushrooms
- 3/4 cup chopped celery
- SWEET POTATOES
- 1 medium sweet potato
- For serving: mixed baby greens
FOR THE CRANBERRY SAUCE: Combine everything in a saucepan. Bring to a boil. Reduce to simmer. Cook for about 30 minutes until thick. (I made mine the day before and refrigerated overnight)
FOR THE LENTILS: Combine everything in a pot. Bring to a boil. Reduce to simmer and cook uncovered for about 20 minutes.
FOR THE BROWN RICE STUFFING: Combine the carrots, mushrooms, and celery in a saucepan. Add 1/4 cup water or veggie broth. Bring to high heat, then reduce to medium, cover, and cook for about 5-7 minutes or until all the veggies are fork tender.
Add the brown rice. Cook for another 2-3 minutes to warm up the rice. Turn off the heat and mash with a potato masher until stuffing textured.
FOR THE SWEET POTATOES: Preheat the oven to 450F. Chop the sweet potato into large chunks. Spread out on a baking sheet lined with parchment paper. Bake at 450F for about ?25 minutes.
A very Happy Thanksgiving to you!