This Goodness Bowl has been on my lunch and dinner rotation for months on end. It’s super filling, packed with plant deliciousness, and it tastes absolutely amazing. Plus you can throw just about any vegetable, grain, or fruit in here and call it a day. This means that this Goodness Bowl is a thing of magic, because it has options.

Options are a good thing in life, especially when they involve food. This may be a sugarcoated way to say it’s ok if you’re a picky eater …because I am too.

It’s perfectly fine if you don’t like tomatoes in your salads, or if quinoa makes you cringe. (I’m hoping the later is not true.) It’s OK if your obsessed with cashews and olives and roasted eggplant and mushrooms too…throw them all in! Embrace your options (and pickiness), and let’s get our goodness on.

So what is a Goodness Bowl? It is basically a pretty name for a plant-based feast that’s drizzled in the most delicious and creamy lemon tahini dressing and arranged prettily (or not) in a big old bowl. It makes the perfect packed lunch, easiest dinner, and greatest way to use up extra vegetables lurking in your fridge. I’ve put everything from raw broccoli to grilled corn and roasted squash in my Goodness Bowls. The options are endless!

What do you like to put in your Goodness Bowl?

Goodness Bowl with Lemon Tahini Dressing

Serves 1

Goodness Bowl
1 small sweet potato, diced
1 T coconut oil
Dash each: cayenne, cinnamon, cumin

1 or 2 (or more!) big handfuls of greens (kale, spinach, arugula, chard, dandelion)
½ cup cooked quinoa (or another rice/grain)
1 avocado, sliced
Handful of cherry tomatoes, sliced
½ beetroot, sliced
½ cup chopped purple cabbage
¼ cup pepitas

Preheat oven to 425° F. Begin with roasting your sweet potato. In a bowl place diced sweet potato, coconut oil, and a dash of cayenne, cinnamon, and cumin. Stir to combine. Place on a baking sheet and roast in the oven for about 30 minutes, stirring after 15 minutes or so.

While the potatoes are roasting, chop up everything else to prep for your goodness bowl.

In a separate large bowl begin layering your goodness elements. Place greens or quinoa at the bottom and arrange all the other goods on top. You can also throw everything into the bowl, but for aesthetic sake, I sometimes like to make mine pretty. Sprinkle with pepitas and drizzle with lemon tahini dressing (recipe below) and enjoy your goodness!

Lemon Tahini Dressing
¼ cup tahini
2 T fresh squeezed lemon juice
1 clove of garlic, minced
½ T olive oil
Sea salt and pepper
¼ cup filtered water, or less as needed

In a small jar or bowl add tahini, lemon juice, garlic, olive oil, and sea salt and pepper. Stir to combine. Using a tablespoon, slowly add in filtered water and stir until you reach the exact dressing consistency you desire. Drizzle lemon tahini dressing on your goodness bowl and devour!

Leftover lemon tahini dressing can be covered and refrigerated for up to a week.