If a recipe has the word, ‘power’ in the title, does it make you want to dig in? Getting all philosophical like Will Ferrel playing Harry Caray – “If the moon were made of cheese, would’ja eat it?” Well my answer is yes to both. And this whole30 meatless power bowl IS the answer to all my lunchtime dreams.
You know what leaves me powerless? Avocados. Damn those things! Like, if you BLINK you’ll miss the perfect opportunity to eat ’em. Admittedly these avo’s weren’t QUITE the perfect ripeness for this whole30 meatless power bowl, but I didn’t care. When you want an avocado, you just gotta make it work. Yeah, I eat avocados a little too hard and a little too mushy. I don’t discriminate when it comes to avocado. I do with cabbage though….
Look, whitish/green cabbage in coleslaw is just fine, but sautéing cabbage means it has to be purple. There’s no wiggle room here. Here’s why – sautéing cabbage makes it REAL ugly, so the least you can do buy the pretty purple kind. Unless ugly food is your thing??
Confession – ugly food is usually my thing. I only pretty up my meals for this blog. Everything else I eat looks like dog food. And I’m ok with that.
This whole30 meatless power bowl is anything but dog food. Packed with nutrient dense goodies like pan-fried sweet potatoes, sautéed cabbage, avocado, and drizzled with a creamy and slightly tangy cashew butter dressing, it just doesn’t get any better. Then when you’re done with whole30 and you still have a tub of that rich cashew butter, you can make this vanilla cake batter protein pudding.
WAIT! It does get better!!! A warm and runny soft boiled egg on top to complete this bowl of desire – and THEN topped with a sprinkle of sesame seeds. It’s a foodie’s dream of warm, soft, crunchy, runny, fresh, tangy, creamy, and filling. Adjectives? CHECK.
This vegan and whole30 compliant lunch (or dinner) can be whipped up in a few minutes with little to no prep needed! That’s kind of amazing, considering whole30 and meal prep kind of go hand in hand. Double or triple the recipe to have all week for a quick ‘reheat and devour’ session any time of day. Because warm, hearty, and healthy veggie bowls make unbearably cold days a little better, and the whole30 challenge a little easier.
No more boring salads or complicated meal prep. This whole30 meatless power bowl has all the bases covered and will keep your belly happy and full. A great way to POWER through the day.
Time Saver Tips
Slice the sweet potato and store in an airtight container in the refrigerator before cooking. If needed, slice the cabbage thinly and store. Mix the dressing together before consuming and also store in the refrigerator. Shake well before serving.
- 2 cups sliced cabbage
- ¾ teaspoon + 1½ teaspoons coconut oil, divided
- 1 cup sliced sweet potatoes
- 1 teaspoon coconut oil
- ½ sliced Haas avocado
- 1 soft boiled egg
- 2 teaspoons cashew butter
- ½ teaspoon apple cider vinegar
- 2 teaspoons olive oil
- a sprinkle of black sesame seeds
- In a medium pan, melt ¾ teaspoon coconut oil over medium/high heat and add the sliced cabbage. Toss often and let cook for 5-8 minutes, or until cabbage has wilted slightly. Remove and set aside
- In a separate pot, heat 2 cups of water and bring to a boil
- Using the pan you sautéed the cabbage, heat the remaining coconut oil and add the sliced sweet potatoes, making sure the sweet potatoes are distributed evenly. Cook for 5 minutes, then flip the sweet potatoes to cook another 5 minutes. Remove from heat
- Add the egg to the boiling water and let sit for 5 minutes. Remove the egg from the boiled water and dunk in an ice bath
- Assemble the power bowl, adding the cooked cabbage and sweet potatoes and ½ sliced avocado
- To make the cashew dressing, combine the cashew butter, apple cider vinegar, and olive oil. Mix well
- Drizzle the dressing on top, then gently peel the cooled egg and add to the top
- Garnish with black sesame seeds