The Gratitude Bowl
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Salad:
- 1 head of lettuce
- 2 persimmons
- ¼ cup pumpkin seeds
- ¼ cup tahini
- ½ tsp. garlic powder
- 1-2 Tbsp. water
Brussels Sprouts:
- 2 cups brussels sprouts
- 2 Tbsp. shallots
- 1 tsp. dijon mustard
- 1 Tbsp. maple syrup
- 1 tsp. fresh rosemary
- 2 Tbsp. coconut oil
- 2-4 Tbsp. water
Green Beans:
- 1 cup green beans
- 1 Tbsp. tamari
Cranberry Sauce:
- 2 cups fresh cranberries
- 4 dates
- 1 orange, juiced
- ¼ cup coconut sugar
- 1 tsp. ginger
- 1 tsp. cinnamon
Instructions
- Wash and chop lettuce, place in a large bowl. Slice persimmons and place those in the bowl. Add pumpkin seeds to the bowl.
- Next mix tahini, garlic and water into a thick dressing. Set aside.
- Cut brussels sprouts into quarters and place in a medium sauce pan. Cook on medium until water is absorbed. Add shallots and coconut oil into the pan and cook for 3 minutes. Add remaining brussels sprouts ingredients and cook for 3 more minutes. Set aside.
- Next wash and chop green beans. Steam over boiling water. Once cooked add the tamari, stir and set aside.
- Lastly make the cranberries by placing cranberries in a medium pot. Turn heat to medium, juice orange into pot, press dates with the back of your fork and toss pieces of dates into the pot.
- Using a fork or large spoon, stir cranberries until they burst. Add coconut sugar and stir well. Continue cooking until sauce consistency is achieved.
- To assemble, place brussels sprouts on top of salad, then green beans and finally cranberry sauce.
- Top with salt and pepper if desired.
