Vegan Power Bowl

Why You’ll Love This Recipe

This Vegan Power Bowl is endlessly customizable, easy to prepare, and loaded with feel-good ingredients. It’s a complete meal in a bowl, perfect for those looking to eat clean, boost their energy, or add more plant-based meals to their diet. From roasted veggies to protein-rich legumes and creamy avocado, every bite is packed with texture and flavor. Plus, it’s naturally gluten-free, dairy-free, and meal-prep friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked quinoa or brown rice
• Roasted sweet potatoes
• Chickpeas or black beans (cooked or canned, drained and rinsed)
• Steamed or sautéed kale or spinach
• Cherry tomatoes, halved
• Avocado, sliced
• Red cabbage, shredded
• Carrots, shredded or julienned
• Olive oil or tahini
• Lemon juice
• Salt and black pepper
• Optional toppings: hemp seeds, pumpkin seeds, sesame seeds, fresh herbs

For the dressing (optional but recommended):

• Tahini
• Lemon juice
• Maple syrup
• Garlic, minced
• Water (to thin)
• Salt

Directions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. While sweet potatoes roast, cook the quinoa or brown rice according to package instructions.
3. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, garlic, salt, and water until smooth.
4. Lightly sauté or steam kale or spinach until just wilted.
5. Assemble your bowl: start with a base of quinoa or rice, then layer on roasted sweet potatoes, chickpeas, greens, cabbage, tomatoes, carrots, and avocado.
6. Drizzle with tahini dressing and sprinkle with optional seeds or herbs.
7. Serve warm, chilled, or at room temperature.

Servings and timing

This recipe serves 4. Prep time is approximately 15 minutes, and cook time (for sweet potatoes and grains) is about 25–30 minutes. Total time: around 45 minutes.

Variations

• Swap grains: Use farro, couscous, or wild rice as your base.
• Add crunch: Include roasted chickpeas or toasted nuts.
• Spicy version: Add sriracha or red pepper flakes to the dressing.
• Seasonal twist: Use roasted butternut squash, beets, or asparagus depending on the season.
• Protein boost: Add tofu, tempeh, or edamame for extra protein.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days. Assemble bowls fresh each time for best texture. Reheat grains and roasted vegetables in the microwave or oven if desired. Keep avocado and dressing separate until ready to serve.

FAQs

Can I use store-bought dressing?

Yes, a good-quality tahini, lemon vinaigrette, or vegan ranch works well if you’re short on time.

Is this bowl good for meal prep?

Absolutely. Store the components separately and build your bowl fresh each day.

Can I serve it cold?

Yes, this power bowl is delicious cold, warm, or at room temperature.

Is this gluten-free?

Yes, if you use gluten-free grains like quinoa or brown rice.

Can I use canned beans?

Yes, just rinse and drain them before using to reduce sodium and improve texture.

What protein works best?

Chickpeas, black beans, lentils, tofu, or tempeh are all excellent plant-based protein choices.

How do I keep avocado from browning?

Add avocado just before serving or toss slices in lemon juice if prepping ahead.

Can I make this nut-free?

Yes, skip any nut-based toppings and ensure your dressing doesn’t contain nuts.

Can I freeze this?

The cooked grains and roasted veggies can be frozen. Avoid freezing fresh veggies or avocado.

What’s the best way to roast sweet potatoes?

Toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 25–30 minutes, flipping halfway.

Conclusion

This Vegan Power Bowl is the perfect combination of convenience, nutrition, and flavor. With a rainbow of veggies, hearty grains, and plant-based protein, it’s a deliciously balanced meal that’s as beautiful as it is good for you. Whether you’re prepping meals for the week or building a quick and nourishing dinner, this power bowl will keep you fueled and satisfied.

Vegan Power Bowl

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A colorful and nourishing Vegan Power Bowl filled with whole grains, plant-based protein, fresh veggies, and a creamy tahini dressing. This all-in-one meal is perfect for clean eating, meal prep, or boosting your plant-based intake.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup cooked quinoa or brown rice
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas or black beans, rinsed and drained
• 2 cups kale or spinach, steamed or sautéed
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 1 cup shredded or julienned carrots
• 1 tbsp olive oil or tahini (for roasting)
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Optional toppings: hemp seeds, pumpkin seeds, sesame seeds, fresh herbs
• For the dressing:
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1 garlic clove, minced
• 2–3 tbsp water (to thin)
• Salt to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
2. Cook quinoa or brown rice according to package instructions.
3. Whisk together tahini, lemon juice, maple syrup, garlic, water, and salt to make the dressing.
4. Lightly steam or sauté kale or spinach until just wilted.
5. Assemble bowls with a base of quinoa or rice, topped with roasted sweet potatoes, chickpeas, kale, cabbage, cherry tomatoes, carrots, and avocado.
6. Drizzle with tahini dressing and sprinkle with optional seeds or herbs.
7. Serve warm, at room temperature, or chilled.

Notes

• Use tamari instead of soy sauce in the dressing for a gluten-free option.
• Add tofu, tempeh, or edamame for extra protein.
• Roasted chickpeas or toasted nuts add great crunch.
• Add avocado just before serving to prevent browning.
• Keep dressing separate when storing for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 8g
• Sodium: 380mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 10g
• Protein: 14g
• Cholesterol: 0mg