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Thanksgiving Power Bowl


  • 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)
  • 2 cups cooked brown rice
  • 3/4 cup chopped carrot
  • 3/4 cup chopped mushrooms
  • 3/4 cup chopped celery
  • 1 medium sweet potato
  • For serving: mixed baby greens


  1. 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)
  2. FOR THE LENTILS: Combine everything in a pot. Bring to a boil. Reduce to simmer and cook uncovered for about 20 minutes.
  3. 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.
  4. 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.
  5. 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.