Vegan Power Bowls
VEGAN MAPLE CARROT POWER BOWLS WITH TURMERIC TOASTED COUSCOUS AND LEMON HUMMUS
PREP TIME: 15 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 840
DIFFICULTY LEVEL: EasyINGREDIENTS: Kale, Carrots, Lemon, 1 TSP Garlic Powder, 1 TSP Turmeric, 1 TBSP Harissa Powder, 2 TBSP Maple Syrup, 1/2 Cup of Hummus, 1/3 Cup of Walnuts, 1/3 Cup of Dried Cranberries, 2 TBSP Vegetable Bouillon Paste, 1 Cup Israeli Couscous
Step 1: Prep
Preheat oven to 350
Wash and dry produce
Roughly chop kale, trim and cut carrots, quarter lemon
Step 2: Roast Kale
Toss kale with a large drizzle of olive oil, garlic powder, and 1/4 salt and pepper.
Roast in oven for 15 minutes.
Step 3: Cook Couscous
Heat a drizzle of oil in a small pot over medium heat. Add couscous and 1/4 tsp turmeric. Cook for 2 minutes.
Add vegetable bouillon paste, 1.25 cup of water, and 1/4 tsp of salt. Bring to a boil. REDUCE HEAT TO LOW, and cover. Cook for 8 minutes or until water has absorbed.
Step 4: Cook Carrots
Heat a large drizzle of oil in a large pan over medium heat, add harissa powder, and 1/4 tsp of salt and pepper. Cook for 8 minutes.
Add half of maple syrup, and 2 TBSP of water. Cook for 5 minutes.
Remove pan from heat.
Step 5: Mix Hummus
Combine hummus, juice from 1/2 lemon, 1 TBSP olive oil, 1 TBSP of water. Season with 1/4 TSP of salt and pepper.
Step 6: Finish and Serve
Fluff couscous with a fork, stir in a drizzle of oil, 1/4 TSP salt and pepper.
Divide couscous between plates. Top with kale, carrots, hummus, cranberries, and walnuts. Serve with lemon wedges.
Enjoy!
