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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.

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

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

Find it online: https://thefamilycooking.com/vegan-power-bowl/