If you’re having food cravings, I have a suggestion. I like to whip up a plant-based power bowl because it provides energy and helps keep you healthy. The ingredients are very nutritious and satisfying so they tend to put a halt to those unhealthy food cravings without making you feel like you’re being deprived. This plant-based power bowl recipe has lentils, baked portobello mushrooms with vegan cheese and toasted breadcrumbs.
I tend to try many different foods to make my Plant-based power bowl recipes because if I eat the same one every time, I get bored. So I experiment and encourage you to as well. If, for instance, you’re not into mushrooms (my daughter doesn’t like them) then you can substitute broccoli (which she loves). So, find healthy veggies and even fruits and mix them in!
I usually add garlic roasted potatoes, spiralized zucchini, seeds and nuts, leafy greens, hummus, grains, and then top it with a little hot sauce.?
How you flavor the veggies that you put inside your plant-based power bowl can make all the difference. So, below, I am sharing one of my favorite marinades that works great on just about every vegetable. It’s savory, tangy, and delicious.
My 90-year-old mother likes the flavor so much that she often licks the marinade bowl like it were a chocolate brown mix bowl! LOL!
For the marinade. This is such a delicious marinade that I use it on many things I cook not just in my plant-based power bowls. So, get creative and try it on on other vegetables. If you’re using more potatoes or mushrooms, you may need to double the recipe. I like to have it spread pretty thick and evenly on the mushrooms and potatoes.
Plant-Based Power Bowl Recipe For Energy and Health
- 1 cup Romaine lettuce chopped (or your choice of salad mix)
- 4 Yukon Gold potatoes, quartered (or whichever potatoes you have in the kitchen, I leave the skin on)
- 1 packet Lentils (cooked, you can buy pre-cooked versions, I like this one, Tasty Bite Indian Madras Lentils)
- 1-2 tbsp Vegan parmesan cheese (I love this brand Follow Your Heart Dairy Free Parmesan)
- 1/2 cup Breadcrumbs (feel free to make them from scratch or try gluten-free breadcrumbs from Ian’s Natural Foods, panko breadcrumbs)
- 2 garlic cloves minced
- 1 tbsp Thyme
- 1 tbsp Rosemary
- Hummus (optional)
- Hot sauce (optional)
- 1 packet Sliced Portobello mushrooms (or your preferred vegetable to go with the marinade recipe below)
Ingredients for Savory Marinade
- 4 garlic cloves minced
- 2-3 tbsp lemon juice
- 1 tbsp tomato paste
- 1 tbsp Chopped cilantro
- 1 tbsp Chopped basil
- 1 tbsp Chopped parsley
- 1/2 tbsp liquid smoke (optional — this can be very strong so don’t overdo it)
- 1/3 cup olive oil (sometimes I use this vegan, plant-based butter by Miyoko’s Creamery instead. It’s organic European cultured and so good)
- 1/2 to tbsp Salt and pepper to taste (I do about 1/2 to 1 teaspoon of each)
Directions for Savory Marinade
- Preheat oven to 400 degrees
- Clean and prepare the portobello mushrooms, rinse and pat dry
- Mix all marinade ingredients in a bowl, add salt and pepper last (season to taste)
- Lay out the mushrooms and potatoes on a foil lined baking sheet
- Take a brush and cover the mushrooms and potatoes with the marinade, let stand for 30 minutes (if you’re in a hurry, you can let stand for 15 minutes)
- While the vegetables are marinating, prepare the breadcrumbs by combining the garlic, rosemary, and thyme in a bowl and finely crushing them with a pestle and set aside
- Roast the mushrooms and potatoes in the oven at 400 degrees for 25-35 minutes or until tender
- Top with breadcrumbs and vegan parmesan, broil for 1-2 minutes, remove and let cool
- Place salad ingredients in a bowl, add the roasted vegetable mixture and drizzle some hot sauce on top. Enjoy! Feel free to add nuts and maybe sesame or pumpkin seeds, I usually do.