Recipe for a vegan and gluten-free Green Power Bowl with collard greens, broccoli and potatoes. Easy to make, healthy and super tasty.
Crispy roasted potatoes, broccoli and finely chopped collard greens… sounds good? Then you’ll love this Green Power Bowl!
I wanted to make a dish that only used seasonal produce and came up with this delicious and actually super easy to make meal. Collard greens are awesome because they’re in season in fall and rich in vitamin C, fiber and vitamin K. Broccoli is also rich in vitamin C and fiber and one of my favorite veggies all-time. Oh and potatoes? … potatoes are just the bomb. My boyfriend caught a cold, so this was the perfect meal to stock up on that vitamin C!
What is also great about this meal is that it is a one-pot-dish! Just toss everything (well..not actually all at once, but step after step) in the pot and let it roast until done. The result is this super fresh, crispy and yummy Green Power Bowl.
- 5 large collard green leaves
- 1 cup diced potatoes
- 1 cup chopped broccoli
- 1 teaspoon coconut oil
- 1/4 teaspoon paprika powder
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- Wash and dice the potatoes.
- In a large pan, heat the coconut oil and toss in the diced potatoes when hot. Season with the salt, paprika powder, garlic powder & dried rosemary. Put the lid on and roast the potatoes on medium to high heat for about 10-15 minutes until soft, while stirring every once in a while.
- Add in the chopped broccoli and let it roast (with the lid on) for another 5 minutes until soft.
- Wash the collard greens and remove the stems, roll it up and cut in thin slices and add them to the pan. Season with a pinch of salt and let it roast on medium heat with the lid on for about 5 minutes. Stir everything together and add more salt to taste. You can turn on the heat to high at the end when your potatoes and not brown and crispy yet!
- Divide it onto two plates and enjoy!
Should you decide to give this Green Power Bowl a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Great use of Collards and crispy potatoes are always good to see ;)
Thanks Rebecca. I could eat potatoes every day – I love how versatile they are :)
When does the paprika get added?
Ops, thanks for asking! The paprika powder goes into the pan together with the salt, garlic powder & dried rosemary. I updated the instructions :)
This bowl looks really tasty, I can imagine cooking this for lunch one day soon, it looks so quick to throw together! Also, broccoli is also one of my favourite veggies <3
Broccoli is such a beautiful vegetable! It always reminds me of a miniature version of big, bushy tree. :D Yes, the bowl is really easy to make and it always makes me feel good when I eat completely seasonal dishes ^.^ Winter is here soon enough, I’ve got to take advantage of these great fall veggies while you can take advantage of all these great summer veggies and fruits (aaah… I envy you! :D)
this looks so simple yet bursting with wholesome goodness :)
Thanks! Yes, I completely agree – it’s super simple but delicious and seasonal :D
How are collard greens called in German, please? Is it like a type of kale? Are they comparable taste/nutrition-wise?
I keep hearing about the wonderful nutritious values of collards, but can’t find what it’s called in my language (Czech) or where I could buy it. I only see kale in shops here from time to time (and usually without the outer leaves) :/
I’ve had problems with the translations of the different cabbage types too! The german name for this kind would be “wirsing” but I’m 90% sure they labeled it as “grünkohl” in the supermarket, so I think they aren’t sure either. Here is an interesting site where you can see the most important different types of cabbage and their german names. I’ve actually never seen kale (like they have it in the US) in the stores here and I have been looking for it a lot, so I don’t know if they are comparable taste-wise. Oh and here is a picture of the wirsing – this is what my cabbage type looked like. I hope you’ll find it – good luck!
German ‘Wirsing’ is savoy cabbage (the one in the picture) and belongs like kale and collard greens to the Brassica oleracea species.
Thank you for the info, Harald! It’s always confusing with all those cabbage kinds.
This is my kind of lunch :) I’m always looking for ways to eat more collard greens – great recipe!!
Thanks, Lindsey! I’m glad you like it! Simple, throw-together lunches are the best :)