Soy-Free Vibrant Power Bowl
Elevate your healthy eating game with this Soy-Free Vibrant Power Bowl, a nutrient-packed meal bursting with color, flavor, and wholesome goodness. Featuring a base of fluffy quinoa, roasted sweet potatoes seasoned with smoked paprika, and sautéed kale, this hearty bowl is topped with refreshing cucumber, juicy cherry tomatoes, creamy avocado slices, and protein-rich chickpeas. The star of the dish is the zesty tahini dressing, infused with freshly squeezed lemon juice, garlic, and a touch of maple syrup for balanced, customizable sweetness. Perfect for meal prep or a quick yet satisfying lunch, this recipe is entirely soy-free, plant-based, and ready in under 45 minutes. Pair it with your favorite crusty bread or enjoy on its own as a filling and nutritious meal. Simple, vibrant, and packed with superfoods—this power bowl will energize your day in style!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 cups Kale, chopped
- 1 medium Sweet potato, diced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 1 teaspoon Smoked paprika
- 1 cup Cucumber, diced
- 1 cup Cooked chickpeas
- 1 cup Cherry tomatoes, halved
- 1 medium Avocado, sliced
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup (optional, for sweetness)
- 1 clove Garlic, minced
- 2 tablespoons Water (to thin dressing)
Instructions
Rinse 1 cup of quinoa under cold water and add it to a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
Preheat your oven to 400°F (200°C). Place the diced sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1 teaspoon of smoked paprika. Toss to coat evenly, then roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
While the sweet potato is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped kale and sauté for 3-4 minutes until slightly wilted. Set aside.
Prepare the tahini dressing by whisking together 3 tablespoons of tahini, 2 tablespoons of lemon juice, 1 teaspoon of maple syrup (optional), 1 minced garlic clove, and 2 tablespoons of water. Adjust the consistency by adding more water if needed. Taste and adjust seasoning if desired.
To assemble the power bowl, start with a base of cooked quinoa. Layer on the roasted sweet potato, sautéed kale, diced cucumber, chickpeas, halved cherry tomatoes, and sliced avocado.
Drizzle the tahini dressing over the bowl and serve immediately. Enjoy your vibrant, soy-free power bowl!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 33.5 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4155 mg | 320% | |
| Iron | 16090.3 mg | 89391% | |
| Potassium | 4452 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.
