Raw spiralized apple and parsnip partner with shaved brussels sprouts, crisp watercress and a killer sumac tahini dressing to bring you a new vegan and gluten free power bowl recipe. When’s lunch?!?
There is so much fresh, Fall produce in this power bowl recipe. Spiralized apple. Parsnips. Shaved brussels sprouts. Golden raisins.
Guys, how did I ever live before I discovered golden raisins?!?
Throw in some nutty, brown basmati rice and you’ve got yourself a real keeper of a healthy, plant-based lunch.
I was excited when #thereciperedux announced this month’s power bowl theme. Not only do I love all things salad, it gives me a chance to talk about two of my new favorite things:
- parsnips
- sumac
First, I’ve always loved parsnips, the vegetable, but I recently fell in love with the word. It’s my new favorite word and I’m using it as an adjective. It’s basically the perfect way to describe a bunch of people you don’t particularly like when you don’t want to use a curse word.
“Oh, they’re just a bunch of parsnips.”
And, in my head, it must be pronounced with a British accent.
Second, this is a chance to discuss sumac. Are you using it? If not, you’re depriving yourself. Stop doing that!
I’ve been playing with sumac for a few years now. You can find it in my Spiced Up Turkey Burger recipe, my Homemade Brown Butter Croutons, AND these Fried Eggs with Plantains and Chimichurri Sauce.
Spiralized Apple and Parsnip Power Bowl with Sumac Tahini Dressing Recipe
It’s got a tart, almost citrusy flavor and is included in the very popular za’atar spice mixture. Sumac definitely deserves a permanent place in your spice cabinet. The more you use it, the more you’ll keep coming up with NEW ways to use it. Two of my recent favorites are:
- sprinkled on fruit and yogurt
- in the gold star Sumac Tahini Dressing I use for this power bowl
I’m really not a braggart but this dressing is UNREAL. It’s adorning way more than salads in this house . Think eggs. Sliced tomato. Radish and avocado toast. There hasn’t been a day since I created it that I haven’t had some at the ready in the fridge.
So, don’t be a bloody, buggery parsnip! Go make some right now!!
And, by the way, not having a spiralizer is not a valid reason to skip this recipe. While the spiralized apple and parsnip do lend an interesting texture to this power bowl, you can easily enjoy them sliced thinly, too.
- watercress
- 1 honeycrisp apple spiralized
- 1 parsnip peeled and spiralized
- 2-4 raw brussels sprouts shaved
- 1/3 cup cooked brown basmati rice
- 1 scallion white and light green parts, sliced thinly
- golden raisins
- 1/4 cup tahini
- 1 tablespoon minced shallot
- 6 tablespoons fresh lime juice about 3 limes
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon sumac
- Line salad bowl with watercress.
- Arrange all other salad ingredients on top.
- Whisk all ingredients together in a small mixing bowl.
- Add water, teaspoon by teaspoon, to reach desired consistency.
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