Dairy-Free Vibrant Power Bowl
Fuel your day with this colorful and nutrient-packed Dairy-Free Vibrant Power Bowl, a feast for both the eyes and the palate. Packed with plant-based power, this wholesome recipe combines fluffy quinoa cooked in savory vegetable broth with a vibrant medley of kale, shredded carrot, red cabbage, creamy avocado, and cherry tomatoes. For added texture and nutrition, chickpeas and crunchy sunflower seeds are beautifully layered atop the bowl. To bring it all together, a tangy and creamy dairy-free tahini dressing made with lemon juice, olive oil, and maple syrup adds the perfect finishing touch. Ready in just 35 minutes, this quick-and-easy meal is ideal for lunch or a light dinner, offering a delicious way to enjoy vegan, dairy-free goodness. Perfect for a healthy lifestyle, this recipe delivers a burst of flavors, textures, and fresh, wholesome ingredients in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 cup Chickpeas (cooked, rinsed, and drained)
- 2 cups Kale leaves (chopped, stems removed)
- 1 medium Carrot (shredded)
- 1 cup Red cabbage (thinly sliced)
- 1 large Avocado (sliced)
- 3 small Radishes (sliced)
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Sunflower seeds
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Tahini
- 1 teaspoon Maple syrup
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water and cook it in the vegetable broth according to the package instructions (about 15 minutes). Once cooked, fluff with a fork and let it cool slightly.
While the quinoa is cooking, prepare the other ingredients. Chop the kale, shred the carrot, thinly slice the red cabbage, slice the avocado, slice the radishes, and halve the cherry tomatoes.
In a small bowl or jar, prepare the dairy-free dressing by whisking together the lemon juice, olive oil, tahini, maple syrup, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste if needed.
In a large mixing bowl, massage the chopped kale with a small drizzle of olive oil and a pinch of salt. This will help soften the leaves and improve the texture.
Assemble the power bowls by dividing the cooked quinoa evenly between two bowls. Arrange the kale, shredded carrot, red cabbage, avocado slices, radishes, cherry tomatoes, and chickpeas on top of the quinoa.
Drizzle the tahini dressing over the bowls and sprinkle with sunflower seeds for a nice crunch.
Serve immediately and enjoy your colorful and nutrient-packed Dairy-Free Vibrant Power Bowl!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 39.0 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2801 mg | 215% | |
| Iron | 10733.1 mg | 59628% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
