The Gratitude Bowl

The Gratitude Bowl
Prep time
Total time
Serves: 2-4
  • 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
  1. Wash and chop lettuce, place in a large bowl. Slice persimmons and place those in the bowl. Add pumpkin seeds to the bowl.
  2. Next mix tahini, garlic and water into a thick dressing. Set aside.
  3. 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.
  4. Next wash and chop green beans. Steam over boiling water. Once cooked add the tamari, stir and set aside.
  5. 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.
  6. Using a fork or large spoon, stir cranberries until they burst. Add coconut sugar and stir well. Continue cooking until sauce consistency is achieved.
  7. To assemble, place brussels sprouts on top of salad, then green beans and finally cranberry sauce.
  8. Top with salt and pepper if desired.


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