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…
[youtube=https://youtu.be/7K8uoBJ3T_g]
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PinIngredients
- CRANBERRY SAUCE
- 12 oz . fresh cranberries
- Juice of one orange
- Zest of one orange
- 3/4 cup pineapple juice
- 1/3 cup maple syrup
- LENTILS
- 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
Instructions
- 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!
Do you realize how ground breaking this is!? It’s like a savory dinner recipe :O Like you’ve moved to the dark side!
And you’ve captured thanksgiving all in one big happy bowl! The Pilgrims and Indians would be proud!
Don’t get used to it, it probably won’t happen again for a few months. This has been enough savory cooking to last me that long haha! It is a very happy bowl, me and the pilgrims and indians would be chillin’ together eating lentils and potatoes all day long 😉
Even though Thanksgiving has past here in Canada, I think I’m still going to need this bowl in my life!!
It’s so weird how all the holidays are all different everywhere, makes it hard! Well just pretend it’s a random November 26th Power Bowl then 🙂
I am not vegan but I have a soft spot for bowl meals like this. This looks delicious – I would definitely eat this.
Thank you Jessie, I love these kinds of meals too! P.S. I love your blog and your work ever since I found you from a podcast interview! You are amazing <3
I am obsessed with healthy power bowls like this!!! I love this recipe Natalie, it has such a great combination of yummy foods!!! The cranberry sauce sounds amazing!! <3
★★★★★
Thanks Harriet! Thanksgiving definitely has some good flavors going on, I just need easier 🙂
Epic epic epic!!! All the BEST thanksgiving foods in one bowl. I would definitely eat this all year round…not just for the holidays!
Thanks Kaila, you are so kind! Minus the cranberry sauce I totally eat this stuff year round too 🙂
Love this! Thanksgiving in a bowl any time of the year! Yes, please!
I didn’t have any apples or pears to throw into my cranberry sauce (like I said, very last minute), but I did go with the maple and citrus vibe inspired by your recipe 🙂
Oh, yay!! It’s a good combo!
Just finished watching your video and am loving how you cooked the cranberries!! The addition of pineapple juice sounds wonderful. I had no idea that you aren’t into seasonings?! I used to be the same way, until I met my hubby ? This bowl is perfect and beautiful!! Happy Thanksgiving to you and your family ❤️
Thank you for watching Mandy! Yes the pineapple juice helps add some natural sweetness, because I’m not too crazy about super tart things or spices really 😀 I think it depends a lot on who you are around and how they eat, just like your husband changed your mind. I blame my mom, she has the most anti-spice/seasoning tastebuds ever and she was always the main cook in the house haha! Happy Thanksgiving friend <3
This is just fabulous and beautiful Natalie!! I absolutely love this idea and I love every single ingredient! I love that you made a whole bowl inspired by Thanksgiving food and topping with the cranberry sauce is such a great idea. I LOVE sweet potatoes, but you already know this 😉
Happy Thanksgiving and thank you for sharing the beautiful recipe! Love your videos too!
Thank you Brandi! I was skeptical about the cranberry sauce, but I really loved it to offset the rest of the savory flavors. And yes sweet potatoes!!! I love the sweet potatoes in your pumpkin pie and I just saw Leah’s sweet potato pie this morning, so I’m going to have to make a pie with them soon 🙂 Hope your holiday is going wonderfully!
I love this recipe! It’s like having all of the thanksgiving goodness in one bowl (the bowl is by the way sooo pretty!). I’ve never made cranberry sauce because we usually don’t have them in the stores, but it looks really easy so I’d love to give it a try sometimes. Oh and the cranberry sauce and sweet potato combo alone are reason enough for me to drool over this recipe 😀 Add lentils and brown rice stuffing and I’m in heaven <3
Thanks Bianca! The bowl is gorgeous, perks of being at home with kitchen cabinets filled with my parents dishes 🙂 And I love the cranberry sauce with sweet potatoes too, with all the savory bites really! I didn’t realize cranberries were hard to come by there. I can only find the fresh ones around the holidays. I’ll trade you cranberries for gooseberries. Those are nowhere to be seen here, and that wonderful little tart you made still makes me want to try them. Berry envy ha!
Oh my word! YUM!! This looks amazing! I love it! So nourishing and delicious! This is a great feast for vegans, and anyone who love good food!! 🙂
Thanks girl! Yes exactly, it’s great for anyone anytime of year really 🙂
What a gorgeous bowl. This would be good any time of the year 🙂
Thanks Janet! I totally agree 🙂
This looks super yum… Does it only serve one?
One to two, depending on how big your bowls are and how hungry you are 🙂