If you’re trying to support fertility, promote balanced hormones, or just want to feel energized and nourished, then you have to make this Hormone Support Pasta Bowl. This pasta dish is filled with nutrient-dense cooked veggies, whole-grain pasta, and lots of protein and fiber. The green goddess avocado dressing on top takes the dish to the next level. For more healthy pasta recipes, try my One Pan Gnocchi, Vegan Pumpkin Alfredo, or Classic Vegan Pesto Pasta. Other healthy but one-pot dishes to make are my Nourish Pot and Mama’s Minestrone Soup!
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Notes on Ingredients
- Pasta: Any pasta you like works. Use gluten-free noodles to make this dish gluten-free. I like to use organic einkorn pasta for extra fiber and nutrition. Another healthy pasta dish is my Vegan Lentil Bolognese.
- Carrots: No need to peel your carrots–just wash them well and chop! Feel free to substitute with sweet potato or butternut squash.
- Plant-based ground beef: I like to use Abbot’s Butcher plant-based ground beef. You can also use crumbled tofu or any protein of your choosing.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make the Hormone Support Pasta Bowl?
- Preheat the oven to 350F. Line a sheet pan with parchment paper.
- Prepare all of the veggies (carrot, mushroom, and brussels sprouts) by chopping them. Add them to the sheet pan and roast with olive oil, salt, pepper, and garlic powder, for 25-30 minutes at 350F until they are golden and tender.
- While the veggies cook, cook the pasta in a pot and pan-fry the plant-based ground beef in a pan, according to package instructions. Strain the pasta once it’s done.
- Add all of green goddess dressing ingredients to a blender and blend until smooth and creamy.
- Add everything to a bowl and top with green goddess dressing.
- Enjoy!
- Step 1: First, preheat the oven to 350F. Chop all of the veggies (carrots, mushrooms, brussels) and roast for 25-30 minutes.
- Step 2: Then, boil the pasta and pan-fry the plant-based ground beef.
- Step 3: Next, add all of the dressing ingredients to a high-speed blender.
- Step 4: Blend until a creamy sauce forms.
- Step 5: Strain pasta once it’s done. Begin assembling your bowls by adding everything to the bowl.
- Step 6: Lastly, top with green goddess dressing, fresh herbs, and enjoy!
Commonly Asked Questions
Store this pasta bowl in the fridge for up to 3 days. I like to keep the sauce separate, reheat the bowl in the microwave until warm, and then top with green goddess dressing when I’m ready.
Sure! Use whatever you have on hand. Some ideas are zucchini, butternut squash, sweet potato, and red onion. Another veggie-filled dish you will love is Healing Greens & Beans Soup!
I love to use this on pasta, on a veggie sandwich, on sweet potato avocado toast, or on salads!
Nope! You could use crumbled tofu or tempeh, or really any protein you enjoy. Make my Lasagna Soup next!
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Extra Helpful Tips
- Use any kind of pasta you want–gluten-free, whole-wheat, or high protein.
- I used Abbot’s Butcher plant-based ground beef for my protein, but any protein of your choice works. Crumbled tofu or tempeh would be delicious!
- Make a double batch of the green goddess dressing and use it for other salads, sandwiches, and bowls throughout the week.
- Feel free to substitute any of the veggies with what you have on hand. Don’t have carrots? Use sweet potato or butternut squash.
- Make my Glowing Skin Soup or Three Bean 20-Minute Chili for your next cozy meal!
How to Store
Store this pasta bowl in the fridge for up to 3 days. I like to keep the sauce separate, reheat the bowl in the microwave until warm, and then top with green goddess sauce when I’m ready.
If you tried this Hormone Support Pasta Bowl or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Hormone Support Pasta Bowl
Equipment
Ingredients
- 8 oz einkorn pasta
- 2 cups carrots chopped
- 2 cups brussel sprouts halved
- 2 cups mushrooms sliced
- 1 package plant-based ground beef I used Abbot's Butcher
- microgreens for garnish
Green Goddess Avocado Dressing
- 1 avocado ripe
- ¼ cup vegan yogurt plain, unsweetened
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 clove garlic
- 2 tablespoon walnuts
- ¼ cup parsley fresh
- ½ cup basil fresh
- ¼ cup cilantro fresh
- 2 tablespoon chives fresh
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- pinch black pepper
Instructions
- Preheat the oven to 350F. Line a sheet pan with parchment paper.
- Prepare all of the veggies (carrot, mushroom, and brussels sprouts) by chopping them. Add them to the sheet pan and roast with olive oil, salt, pepper, and garlic powder for 25-30 minutes until they are golden and tender.
- While the veggies cook, boil the pasta and pan-fry the ground beef in a pan, according to package instructions. Strain the pasta once it's done cooking.
- Make the green goddess dressing by adding all ingredients to a blender and blend until smooth.
- Add everything to a bowl and top with green goddess dressing.
- Enjoy!
Notes
- Use any kind of pasta you want–gluten-free, whole-wheat, or high protein.
- I used the Abbot’s Butcher plant-based ground beef for my protein, but feel free to use any protein of your choice.
- Make a double batch of the green goddess dressing and use it for other salads, sandwiches, and bowls throughout the week.
- Feel free to substitute any of the veggies with what you have on hand. Don’t have carrots? Use sweet potato or butternut squash.
Jordan Stacy says
These bowls are insanely delicious!!! The combination of cooked veggies and pasta with the avocado green goddess sauce is so good. I could seriously drink the sauce!