Vegan Vibrant Power Bowl
Fuel your day with the wholesome and nutrient-packed Vegan Vibrant Power Bowl! This colorful creation combines fluffy quinoa, crispy sautéed chickpeas, and a medley of fresh, vibrant veggies like kale, cherry tomatoes, cucumber, shredded carrots, and red cabbage. Topped with creamy avocado and drizzled with a zesty tahini-lemon dressing, this bowl is a perfect balance of flavors and textures. Not only is it rich in plant-based protein and fiber, but it’s also quick to prepare, making it an ideal meal for busy weekdays or a refreshing lunch option. Garnished with sesame seeds for an added crunch, this power bowl is every bit as satisfying as it is nourishing. Perfect for those seeking a gluten-free, vegan recipe that’s as delicious as it is Instagram-worthy!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 2 cups Kale (chopped, stems removed)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.5 cup Shredded carrots
- 0.5 cup Red cabbage (shredded)
- 1 medium Avocado (sliced)
- 3 tablespoons Tahini
- 1 Lemon (juiced)
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
While the quinoa is cooking, prepare the vegetables. Chop the kale, halve the cherry tomatoes, dice the cucumber, shred the carrots and red cabbage, and slice the avocado. Set aside.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, salt, and black pepper. If the dressing is too thick, add 1-2 tablespoons of water until it reaches your desired consistency.
Heat the olive oil in a skillet over medium heat. Add the chickpeas and sauté for 5 minutes, stirring occasionally, until warmed through and slightly crispy. Sprinkle with a pinch of salt and pepper if desired.
Assemble the power bowl by dividing the cooked quinoa between two bowls. Arrange the kale, cherry tomatoes, cucumber, shredded carrots, red cabbage, sautéed chickpeas, and sliced avocado on top.
Drizzle the tahini dressing over each bowl. Garnish with sesame seeds if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 15.4 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2003 mg | 154% | |
| Iron | 8043.1 mg | 44684% | |
| Potassium | 1791 mg | 38% | |
*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.
