Go Back
- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 cup cooked chickpeas (canned is fine) - 1 cup sweet potato, diced into 1-inch cubes - 1 cup kale, tightly packed and roughly chopped - 1 ripe avocado, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced The main ingredients in the Vegan Power Bowl create a blend of flavors and textures. Quinoa serves as the base, packing a protein punch. Adding chickpeas boosts protein and fiber. Sweet potatoes bring a touch of sweetness and a vibrant color. Kale adds a nutrient-rich green element. Avocado gives a creamy texture, while cherry tomatoes add freshness and a burst of flavor. Red onion offers a sharp contrast that rounds out the dish. - 2 tablespoons tahini - 1 tablespoon freshly squeezed lemon juice - 1 tablespoon olive oil, plus more for sautéing - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste The dressing unites all the ingredients. Tahini provides creaminess, while lemon juice adds brightness. Olive oil enriches the mix, and garlic powder brings depth. Seasoning with salt and pepper enhances the flavors, making each bite delicious. - Fresh cilantro - Fresh parsley - Additional veggies Garnishes add a final touch. Fresh cilantro or parsley introduces herbal notes. You can also add more veggies for crunch and color. These small additions make your Vegan Power Bowl even more delightful. For the full recipe, check out the detailed guide. To cook the quinoa, start by combining 1 cup of rinsed quinoa with 2 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 and cover the pot. Let it simmer for about 15 minutes. The quinoa is done when all the liquid is absorbed. Remove it from heat and fluff it gently with a fork. Next, preheat your oven to 400°F (200°C). In a mixing bowl, toss 1 cup of diced sweet potatoes with olive oil, garlic powder, salt, and pepper. Make sure they are well coated. Spread the sweet potatoes in a single layer on a lined baking sheet. Roast them for 25 to 30 minutes. Flip them halfway through to ensure even cooking. They should turn golden brown and be tender when done. While the sweet potatoes roast, heat a small drizzle of olive oil in a skillet over medium heat. Add 1 cup of chopped kale to the skillet. Sauté it for about 5 minutes, stirring often. The kale should look vibrant and wilted. Season it with salt and pepper for some added flavor. For the dressing, whisk together 2 tablespoons of tahini, 1 tablespoon of lemon juice, a pinch of salt, and pepper in a small bowl. Gradually add water until the dressing is smooth and creamy. Now it’s time to assemble your Vegan Power Bowl. In a large serving bowl, start with a base of fluffy quinoa. Layer on the roasted sweet potatoes, sautéed kale, and 1 cup of cooked chickpeas. Add slices of 1 ripe avocado, halved cherry tomatoes, and thinly sliced red onion for color and taste. Drizzle the creamy tahini dressing over the top, letting it cascade down the bowl. Finish with a sprinkle of freshly chopped cilantro or parsley for a burst of freshness. For the full recipe, check out the complete instructions above. Enjoy your colorful, nutrient-packed Vegan Power Bowl! You can swap out quinoa if needed. Here are some great options: - Brown rice: This is a hearty and filling choice. - Couscous: It cooks quickly and adds a nice texture. - Cauliflower rice: This is a low-carb option for a lighter bowl. For chickpeas, you have tasty alternatives: - Black beans: They add a rich flavor and protein. - Lentils: These cook fast and are full of nutrients. - Edamame: They bring a nice crunch and protein boost. Roasting sweet potatoes is key for great flavor. Here’s how to do it perfectly: - Preheat your oven to 400°F (200°C). - Toss the sweet potatoes with olive oil and spices. - Spread them on a baking sheet for even cooking. To sauté without oil, try these methods: - Use a splash of vegetable broth to coat the pan. - Add water or lemon juice for moisture. - Stir frequently to prevent sticking and burning. An appealing bowl makes the meal more fun to eat. Here are some arrangement tips: - Start with a layer of quinoa as your base. - Arrange roasted sweet potatoes, kale, and chickpeas in sections. - Top with avocado slices and cherry tomatoes for color. For bowls and serving suggestions: - Use deep bowls to hold all the ingredients well. - Consider colorful bowls to make the meal pop. - Garnish with fresh herbs for an extra touch of green. For the full recipe, check out the Vegan Power Bowl recipe section. {{image_4}} For extra protein in your Vegan Power Bowl, consider adding tofu or tempeh. Both options are rich in nutrients. - Tofu: You can cube and sauté it until golden. This adds a nice texture. - Tempeh: Slice it thin and marinate it. Then, grill or pan-fry for added flavor. You can also include beans like black beans or kidney beans. Just rinse them and mix them in with the other ingredients. They boost protein and fiber. If you want to try different grains, brown rice and farro work great too. Both add unique textures and flavors. - Brown Rice: It offers a chewy bite and is easy to cook. - Farro: This ancient grain is nutty and hearty, giving your bowl a wholesome feel. For gluten-free options, quinoa is excellent. You can also use cauliflower rice for a lighter choice. The dressing can change the flavor of your Vegan Power Bowl. Here are some ideas: - Vinaigrette: A simple mix of vinegar and oil adds a tangy kick. - Peanut Sauce: This creamy sauce pairs well with the veggies and grains. Don't forget to experiment with flavor boosters. Try adding fresh herbs, chili flakes, or a squeeze of lime for a zesty twist. You can find the full recipe here for more details. To keep your Vegan Power Bowl fresh, store leftovers in airtight containers. Place the assembled bowl in the fridge. It can last up to three days. If you want to freeze components, it’s best to freeze the quinoa and roasted sweet potatoes. They freeze well and can be reheated later. Avoid freezing the avocado, kale, or dressing, as they may not hold up well. When reheating your Vegan Power Bowl, do it slowly. Use the microwave or stovetop for even heating. If using the microwave, heat in 30-second bursts. Stir in between to ensure even warmth. To avoid sogginess, reheat the quinoa and sweet potatoes separately. Add the fresh ingredients like avocado and kale after reheating. This keeps them crisp and tasty. For easy meal prep, cook your ingredients in advance. Prepare the quinoa, sweet potatoes, and chickpeas. Store them in separate containers. This way, you can easily assemble your bowls each day. Assembled bowls can be stored, but they may lose texture. It’s better to keep components separate until you’re ready to eat. This helps maintain freshness and flavor. For the full recipe of the Vegan Power Bowl, check out the earlier sections! You can use brown rice, couscous, or cauliflower rice. Each option adds a unique taste and texture. Brown rice is hearty and nutty. Couscous cooks quickly and has a light feel. Cauliflower rice is low in carbs and blends well. These choices keep the bowl tasty and filling. Yes, this Vegan Power Bowl can be gluten-free. Quinoa, chickpeas, sweet potatoes, and most veggies are naturally gluten-free. Just check any packaged ingredients like broth for hidden gluten. With these choices, you can enjoy a safe and delicious meal. To add spice, you can use chili powder, cayenne pepper, or hot sauce. Mixing in these spices during cooking gives great flavor. You can also top the bowl with sliced jalapeños or a spicy dressing. Adjust the heat to your taste for a kick! Absolutely! The Vegan Power Bowl tastes great cold. You can make it ahead for meal prep. Store it in the fridge and enjoy it as a refreshing lunch. The flavors blend well, making it a perfect option for a quick meal on the go. A Vegan Power Bowl packs healthy ingredients like quinoa, chickpeas, and sweet potatoes. You can customize it with tasty dressings and garnishes. Follow the steps to cook each part perfectly. Remember, presentation makes it even more fun! Explore variations to keep the meal exciting. Store leftovers well to enjoy later. Eating this bowl offers balanced nutrition and endless creativity. Enjoy your cooking adventure while fueling your body.

Vegan Power Bowl

Discover the deliciousness of a Vegan Power Bowl packed with wholesome ingredients! This vibrant recipe features fluffy quinoa, roasted sweet potatoes, sautéed kale, and creamy avocado, all topped with a zesty tahini dressing. Perfect for meal prep or a quick dinner, this bowl is not only nutritious but also bursting with flavor. Click through to explore this easy recipe and elevate your plant-based meals today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 cup cooked chickpeas (canned is fine)

1 cup sweet potato, diced into 1-inch cubes

1 cup kale, tightly packed and roughly chopped

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

2 tablespoons tahini

1 tablespoon freshly squeezed lemon juice

1 tablespoon olive oil, plus more for sautéing

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Fresh cilantro or parsley, chopped for garnish

Instructions
 

Cook Quinoa: In a medium saucepan, combine the thoroughly rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, remove from heat and fluff the quinoa gently with a fork.

    Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping them halfway through for even cooking.

      Sauté Kale: While the sweet potatoes are roasting, heat a small drizzle of olive oil in a skillet over medium heat. Add the chopped kale to the skillet and sauté for about 5 minutes, stirring occasionally, until the kale is vibrant and wilted. Season with salt and pepper to your liking for added flavor.

        Prepare Dressing: In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and pepper. Gradually add a few tablespoons of water to reach your desired consistency, whisking until the dressing is smooth and creamy.

          Assemble Bowl: In a large serving bowl, begin by creating a bed of fluffy quinoa. Layer on the roasted sweet potatoes, sautéed kale, cooked chickpeas, slices of avocado, halved cherry tomatoes, and thinly sliced red onion in an appealing arrangement.

            Drizzle Dressing: Generously drizzle the creamy tahini dressing over the assembled bowl, allowing it to cascade beautifully over the ingredients.

              Garnish and Serve: Finished with a sprinkle of freshly chopped cilantro or parsley on top for a pop of color and freshness. Serve immediately and relish your vibrant, nutrient-packed Vegan Power Bowl!

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