power bowl recipes vegan
A vibrant and nutrient-dense vegan power bowl featuring roasted sweet potatoes, crispy chickpeas, and massaged kale, topped with a creamy lemon-tahini dressing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
2 cups Quinoa or Brown Rice (cooked)
2 large Sweet Potato (cubed)
1 can (15 oz) Chickpeas (rinsed)
4 cups Fresh Kale or Spinach
2 ripe Avocado (sliced)
0.25 cup Pumpkin Seeds (Pepitas)
3 tbsp Tahini
1 unit Lemon (juiced)
1 tsp Maple Syrup
1 pinch Salt
1 splash Olive oil
1 dash Smoked paprika
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
- Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and smoked paprika
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes until tender and slightly crispy
- While roasting, cook your quinoa or rice according to package instructions, ideally using vegetable broth for added flavor
- Place the kale in a bowl with a drizzle of olive oil and a pinch of salt, then massage with your hands for 2 minutes until soft
- In a small jar, combine the tahini, lemon juice, maple syrup, and a splash of warm water; shake or whisk until creamy
- Assemble the bowls by starting with a scoop of grains, followed by the massaged kale and roasted vegetable mixture
- Top with avocado slices, pumpkin seeds, and a generous drizzle of the homemade tahini dressing
Notes
To prevent avocado from browning during meal prep, wait to slice it until right before serving.
Season every layer (grains, greens, and veggies) to build a more complex flavor profile.
The dressing thickness can be adjusted by adding warm water one teaspoon at a time.
Store components separately in the refrigerator for up to four days to keep the greens from wilting.
Find it online: https://powerecipe.com/power-bowl-recipes-vegan/