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
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Line salad bowl with watercress.
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Arrange all other salad ingredients on top.
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Whisk all ingredients together in a small mixing bowl.
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Add water, teaspoon by teaspoon, to reach desired consistency.
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Megan @ Megunprocessed says
August 30, 2017 at 2:08 amLove making homemade dressing!
Christine says
August 30, 2017 at 8:38 amMe too. It’s so easy and tastes better than most store bought brands.
Jocelyn (Grandbaby Cakes) says
August 29, 2017 at 3:41 pmLooks fantastic!!
Christine says
August 30, 2017 at 8:38 amThanks, Jocelyn!
Christine says
October 9, 2017 at 8:36 amThank you!
Bam's Kitchen says
October 30, 2016 at 1:59 pmLove this salad and the addition of sumac. Love that bright and fabulous flavor in salads. Seriously golden raisins rock.. how did we live without them. I am probably one of the last standing still not to have a spiralizer and this is the perfect reason to go and get one. Just pinned!
Christine says
October 30, 2016 at 4:28 pmYou will never regret it Bobbi. They are so fun. Hope you try this dressing if you love sumac.
Michelle says
October 30, 2016 at 9:05 amChristine this looks amazing! I love the crunch of the fresh veggies!
I’ve never heard you speak but I can imagine your British accent! Lol
Thanks for hosting another great party!
Michelle
Christine says
October 30, 2016 at 7:21 pmHa! Not sure I could “pass” in England but that wouldn’t stop me from trying 😀
Alexandra says
October 27, 2016 at 7:00 amOoh, yum! I love the combo of tahini and sumac here. Must try it!
The color sumac adds to dishes is so lovely. Especially as a garnish 🙂
Christine says
October 27, 2016 at 2:11 pmSo funny you found this, Alexandra. You know, I started playing with tahini dressings because I liked it so much at your presentation at the cheese store!
Sonali- The Foodie Physician says
October 22, 2016 at 11:55 pmI love all of the lovely fall colors and ingredients in this bowl and that dressing looks amazing! I like using za’atar when I want to add a pop of flavor to my dishes but I have never used sumac alone- I’m going to have to give it a try!
Christine says
October 23, 2016 at 7:02 amI just used a DIY version of za’atar last night for the first time. On chicken thighs. Delicious. I hope you try this dressing. It has a lot to offer 😉