Amaranth Power Bowl with Greens and Roasted Veggies
A nourishing whole-food meal featuring homegrown amaranth, leafy greens, herbs, and roasted vegetables. Make this nourishing Amaranth Power Bowl with fresh greens and roasted veggies grown right at home. A whole-foods, recipe featuring garden amaranth, carrots, herbs, and leafy greens for a clean and energizing meal.
Ingredients
For the Amaranth Base
1 cup amaranth, rinsed
2 cups water
1 clove garlic, minced
1 tbsp fresh lemon juice (natural salt substitute)
Zest of ½ a lemon
1–2 tbsp chopped garden herbs (cilantro, parsley, or basil)
For the Greens
2–3 cups mixed garden greens
amaranth leaves (Calliou) , kale, chard, spinach, or arugula1 tbsp olive oil
1 clove garlic, sliced
For the Roasted Veggies
Choose what you grow:
1 cup carrots, sliced
1 cup sweet potatoes or potatoes, diced
1 bell pepper, chopped
1 small onion or scallions
1 tbsp olive oil
1 tbsp fresh lemon juice
Optional Garden Add-Ins
Avocado slices
Black Beans ( Legume of your choice )
Fresh cilantro
Chives
A squeeze of lime or lemon for brightness
🍽️ Instructions
1. Cook the Amaranth
Heat a pot and add the rinsed amaranth to lightly toast for 1 minute.
Add 2 cups water and minced garlic.
Bring to a boil, then reduce heat and cover for 20 minutes until fluffy.
Stir in lemon juice, zest, and fresh herbs.
Taste and brighten with an extra squeeze of lemon if needed.
2. Roast the Veggies
Preheat oven to 400°F.
Toss potatoes, carrots, peppers, and onion with olive oil.
Spread on a baking sheet and roast 20–25 minutes until golden.
Finish with a squeeze of fresh lemon for flavor without salt.
3. Sauté the Greens
Warm olive oil in a pan.
Add garlic slices and sauté 30 seconds.
Add greens and cook until wilted but still vibrant (2–3 minutes).
Add a small squeeze of lemon to finish.
4. Assemble Your Power Bowl
Add a scoop of fluffy amaranth.
Layer in roasted veggies.
Add your sautéed greens.
Top with avocado, cilantro, chives, or a fresh lemon or lime squeeze.
