Low Sodium Vibrant Power Bowl
Elevate your mealtime with the Low Sodium Vibrant Power Bowl, a nutrient-packed, colorful recipe that’s both delicious and heart-healthy! This wholesome power bowl features fluffy quinoa as the base, topped with roasted sweet potatoes, red bell peppers, and broccoli for a burst of earthy sweetness and caramelized flavor. Tender sautéed kale and protein-rich chickpeas add powerful nutritional benefits, while a velvety tahini and lemon dressing infused with cumin ties it all together with zesty, nutty richness. Perfect for meal prep or quick dinners, this clean-eating dish is entirely plant-based, low in sodium, and brimming with vibrant textures and fresh herbs. Ready in just 45 minutes, it’s the ultimate healthy bowl to fuel your day!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium, diced Sweet potato
- 1 large, diced Red bell pepper
- 2 cups Broccoli florets
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 cups, roughly chopped Kale leaves
- 1 cup Cooked chickpeas (no-salt added, rinsed)
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 0.5 teaspoon Ground cumin
- 2 tablespoons Water (for dressing)
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.
Place diced sweet potato, red bell pepper, and broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with smoked paprika and garlic powder, and toss to coat evenly. Roast in the oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Remove from heat.
In a small bowl, prepare the dressing by whisking together lemon juice, tahini, ground cumin, and water until smooth. Adjust consistency by adding an extra tablespoon of water if needed.
To assemble the power bowl, divide the cooked quinoa evenly among four bowls. Top each bowl with the roasted vegetables, sautéed kale, and chickpeas.
Drizzle the tahini dressing over each bowl and garnish with freshly chopped parsley for a vibrant finishing touch.
Serve immediately and enjoy your healthy, low-sodium Vibrant Power Bowl!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 27.3 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2832 mg | 218% | |
| Iron | 10733.2 mg | 59629% | |
| Potassium | 2334 mg | 50% | |
*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.
