Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup chickpeas, cooked (or canned) - 1 cup sweet potato, diced - 1 cup kale, chopped - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - 2 tablespoons tahini - 1 tablespoon lemon juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro or parsley for garnish You need a mix of fresh and wholesome ingredients for a Vegan Power Bowl. Start with quinoa, which is a great base. Quinoa is not only tasty but also packed with protein. Next, vegetable broth adds flavor while cooking the quinoa. For protein, chickpeas are perfect. They provide a creamy texture and fill you up. Sweet potatoes add natural sweetness and nutrients. Kale gives crunch and a lot of vitamins. Avocado adds healthy fats and a smooth texture. Cherry tomatoes and red onion give color and zest. For the dressing, tahini, lemon juice, and olive oil blend together well, creating a rich taste. - Calories per serving: About 450 - Macronutrient breakdown: - Protein: 15g - Carbohydrates: 60g - Fats: 18g This bowl is nutrient-rich. It has key vitamins like A, C, and K. Plus, it supplies minerals like iron and magnesium. Eating this bowl provides energy and keeps you satisfied. Each bite is not just tasty but also good for your body. You can find the full recipe here for more details. To cook quinoa, start by combining one cup of rinsed quinoa with two cups of vegetable broth in a medium saucepan. This broth adds flavor. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. After that, check if all the liquid has absorbed. If so, remove the pan from heat and fluff the quinoa with a fork. For the sweet potatoes, preheat your oven to 400°F (200°C). Begin by dicing one cup of sweet potatoes into small cubes. Toss them with olive oil, garlic powder, salt, and pepper in a bowl. Spread the seasoned cubes on a baking sheet in a single layer. Roast them for 25 to 30 minutes. Flip them halfway through cooking to ensure they cook evenly and become golden. Grab your skillet and heat a little olive oil over medium heat. Add one cup of chopped kale to the skillet. Sauté the kale for about 5 minutes until it wilts. Make sure to stir it often. Season with salt and pepper to taste. This quick cooking method keeps the kale bright and fresh. To make the tahini dressing, gather your ingredients. You need two tablespoons of tahini, one tablespoon of lemon juice, a pinch of salt, and a pinch of pepper. In a small bowl, whisk these together. Add a few tablespoons of water to achieve your desired consistency. If it's too thick, add more water. Now it's time to build your Vegan Power Bowl. Start with a base of quinoa in a large bowl. Layer on the roasted sweet potatoes, sautéed kale, and one cup of cooked chickpeas. Next, add sliced avocado, halved cherry tomatoes, and thinly sliced red onion on top. This creates a colorful and balanced meal. Drizzle the tahini dressing generously over the top of your assembled bowl. For the finishing touch, garnish with fresh cilantro or parsley. Serve your bowl immediately for the best flavor and texture. Enjoy your nutrient-packed Vegan Power Bowl! For the complete recipe, check out the Full Recipe section. To cook quinoa with the best texture, rinse it first. Rinsing removes the bitter coating. Use two cups of vegetable broth for one cup of quinoa. This will give it great flavor. Bring the broth to a boil, then reduce heat to low. Cover and simmer for 15 minutes. When done, fluff it with a fork for a light, fluffy texture. For even roasting, cut sweet potatoes into uniform pieces. Toss them with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer. Roast at 400°F (200°C) for 25-30 minutes. Flip them halfway through for even cooking. This ensures they get crispy on the outside and tender inside. Meal prep can save you time. Cook a large batch of quinoa and store it in the fridge. It keeps well for up to five days. Roast sweet potatoes and store them in a separate container. You can also chop kale and other veggies in advance. This way, you can mix and match for quick meals. Store components separately to keep them fresh. This helps prevent sogginess. Keep your tahini dressing in a small jar. It can last in the fridge for up to a week. Assemble your Vegan Power Bowl when you're ready to eat. You can switch up your protein sources. Tempeh or tofu are great choices. They absorb flavors well and add texture. You can also try beans like black beans or lentils for variety. For vegetables, use what’s in season. In spring, add asparagus or peas. In summer, try bell peppers or zucchini. In fall, roasted Brussels sprouts or carrots work well. Winter calls for hearty greens like collards or Swiss chard. This keeps your bowl fresh and exciting! For the complete recipe, check the Full Recipe section. {{image_2}} You can change the Vegan Power Bowl with fun flavors from around the world. Mediterranean-inspired ingredients: - Use couscous instead of quinoa for a softer base. - Add olives, sun-dried tomatoes, and artichoke hearts for a briny kick. - Replace kale with spinach or arugula for a fresh twist. Asian-inspired variations: - Swap quinoa for brown rice or soba noodles. - Add edamame, bell peppers, and shredded carrots for crunch. - Use a sesame dressing made with tahini, soy sauce, and ginger. Each season brings unique vegetables. Embrace these changes for fresh flavors. Best ingredients for spring, summer, fall, and winter: - Spring: Peas and asparagus brighten your bowl. - Summer: Add corn and zucchini for a sweet touch. - Fall: Include roasted pumpkin and brussels sprouts for warmth. - Winter: Use hearty root veggies like parsnips and turnips. Creative uses for leftovers: - Mix leftover quinoa into soups for added texture. - Blend extra veggies into a smoothie for a nutrient boost. Dressings can change the whole taste of your bowl. Experiment with different options. Different dressing ideas for flavor variety: - Make a peanut sauce with peanut butter, lime, and soy sauce. - Try a citrus vinaigrette with orange juice and olive oil. - Blend avocado with lime juice for a creamy option. Using homemade versus store-bought options: - Homemade dressings often taste fresher and can be healthier. - Store-bought dressings save time but check for added sugars. For the full recipe, check out the details above. Enjoy mixing flavors! To keep your Vegan Power Bowl fresh, use airtight containers. Glass or BPA-free plastic works well. Always cool the bowl to room temperature before sealing it. This helps prevent moisture buildup, which can lead to sogginess. Store your leftovers in the fridge. They should stay good for up to four days. Yes, you can freeze your Vegan Power Bowl! Freezing keeps it fresh for up to three months. Here’s how to do it: 1. First, let the bowl cool completely. 2. Next, separate the ingredients. Freeze quinoa, sweet potatoes, and kale in different bags. 3. Label each bag with the date. 4. Use a vacuum sealer or remove as much air as possible from the bags. To reheat your Vegan Power Bowl, you can use a microwave or an oven. For the microwave: - Place the bowl in a microwave-safe dish. - Heat for 1-2 minutes, stirring halfway through. For the oven: - Preheat to 350°F (175°C). - Place the bowl in an oven-safe dish, cover with foil, and heat for about 15-20 minutes. To avoid sogginess, do not add extra liquid when reheating. If needed, you can add a little fresh dressing after reheating to restore flavor. You can use rice or couscous instead of quinoa. Both grains add great texture. Rice gives a nice chew, while couscous cooks faster. Make sure to adjust the cooking time. For brown rice, you need more time than for white rice. Couscous cooks in just 5 minutes. Yes, you can use frozen vegetables. They are quick and easy. Frozen veggies are often frozen at peak freshness. This keeps nutrients in. Just make sure to thaw them before cooking. If using frozen, reduce cooking time slightly. This helps to avoid mushy veggies. Yes, this recipe can be gluten-free. Quinoa is naturally gluten-free. If you choose rice or other gluten-free grains, you will stay gluten-free. Always check labels for any hidden gluten in packaged ingredients. To add more protein, include edamame, nuts, or seeds. Edamame is a great choice and easy to add. You can also sprinkle almonds or pumpkin seeds on top. These add crunch and nutrients to your bowl. To lower calories, use less oil in the dressing. You can also reduce the portion size of grains or toppings. Instead of one avocado, use half. Bulk up with more veggies like spinach or zucchini. These add volume without many calories. This Vegan Power Bowl offers nutritious and tasty ingredients. From quinoa to sweet potatoes, each element adds value. You learned how to cook and assemble it perfectly. Remember, you can customize it for your taste or season. Enjoy this meal fresh or as leftovers. Follow the tips for storing and reheating. With this guide, you can create a bowl that fits your needs. Power up your meals with this simple, healthy recipe.

Vegan Power Bowl

Energize your meals with this delicious Vegan Power Bowl recipe! Packed with quinoa, roasted sweet potatoes, chickpeas, and fresh veggies, it's not only nutritious but also bursting with flavor. Drizzle it with a creamy tahini dressing for an extra boost. Perfect for meal prep or a quick lunch, this vibrant bowl is guaranteed to satisfy. Click through to explore the full recipe and discover the joy of healthy eating today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup chickpeas, cooked (or canned)

1 cup sweet potato, diced

1 cup kale, chopped

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

2 tablespoons tahini

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.

    Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until golden and tender, flipping halfway through.

      Sauté Kale: In a skillet over medium heat, add a little olive oil. Add the chopped kale and sauté for about 5 minutes, until wilted. Season with salt and pepper as desired.

        Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, a pinch of salt and pepper, and a few tablespoons of water until smooth. Adjust the consistency by adding more water if needed.

          Assemble Bowl: In a large bowl, start with a base of quinoa. Top with roasted sweet potatoes, sautéed kale, chickpeas, sliced avocado, cherry tomatoes, and red onion.

            Drizzle Dressing: Drizzle the tahini dressing over the top of the assembled bowl.

              Garnish and Serve: Garnish with fresh cilantro or parsley. Serve immediately and enjoy your nutrient-packed Vegan Power Bowl!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4