Course Entrees
Difficulty Moderate
Pulse Type Beans, Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Clean Food Dirty City

Share This Recipe

Winter Power Bowl + Vegan Green Goddess Dressing

Prep Time 1 hour
Cook Time 30 minutes



  • 1 cup lentils, black, cooked
  • 1 cup millet, cooked; or any other grain
  • 2 cups squash, butternut, cubed
  • coconut oil
  • salt, pink and sea
  • pepper, black; freshly ground
  • 1 bunch kale, washed, de-stemmed, and thinly sliced
  • olive oil
  • 1/2 avocado, thinly sliced
  • 1 small radishes, thinly sliced
  • 1/4 cup almonds, sliced, toasted
  • pickled onions, for topping
  • hemp hearts, for topping

Vegan Green Goddess Dressing:

  • 1 small clove garlic, grated
  • 1/2 cup white kidney (cannellini) beans, cooked
  • 1/4 cup tahini
  • 1/2 cup parsley
  • 3 tbsps chives, chopped
  • 2 tbsps tarragon
  • 2 tbsps lemon juice
  • salt, pink or sea
  • pepper, freshly ground
  • water, to thin, as needed

Pickled Onions:

  • 1 small onion, red; thinly sliced
  • 1/2 cup apple cider vinegar, raw
  • 2 tsp maple syrup
  • 2 tsp salt, pink or sea



  • Preheat the oven to 400°F and line a baking sheet with parchment. Toss the butternut squash in coconut oil and season with salt and pepper. Roast for about 25 – 30 minutes or until squash is cooked through and turning golden.
  • Add the kale to a large mixing bowl, drizzle with a little bit of olive oil and a pinch of salt. Massage gently, until kale is wilted.
  • Assemble the bowls by dividing the lentils, millet, and some squash into two bowls. Add a generous handful of kale and a big scoop of squash. (You will have leftovers of both you can use throughout the week.) Top with avocado, radish, pickled onion, sliced almonds, pepitas, and help hearts. Serve with lots of green goddess dressing.


  • Combine all ingredients together in a food processor or hi-speed blender and blend until smooth. Add water to thin to your desired consistency, one tablespoon at a time. Season generously with salt and pepper to taste.


  • Add onions into a medium jar along with the rest of the ingredients. Pour one cup of very hot water over onions and stir well. Let cool to room temperature for about an hour before using. Store in the fridge for a few weeks. (Even better if made a day or two ahead!)