This post may contain affiliate links which won’t change your price but will share some commission.
This vegetarian power bowl features loads of nutritious ingredients to help energize you. It’s a great healthy recipe that you can feel good about eating. (gluten-free, vegan)
Sometimes I go through a stretch of time when I’m not eating very well. A busy week or a vacation can get me off track, and I don’t feel great when I’m eating too much junk. During those times, I love to have a cleansing, super healthy meal to reset my body.
This month’s Recipe Redux challenge is the perfect solution for those times when we get stuck eating too much processed or inflammatory foods. It’s called the power bowl.
Plant-based power bowls are like smoothies. They can get a lot of nutrients into your body all at once. As someone who doesn’t eat a lot of gluten, I love eating bowl meals. There’s no need for bread, tortillas, or pasta here, just lots of filling, fiber-rich ingredients.
This vegetarian power bowl recipe highlights the unique flavors of several different vegetables and proteins. The avocado crema dressing is simple and delicious, giving the bowl a burst of flavor. If you don’t care for any of the ingredients listed, you can leave it out or substitute it for something you prefer. This is so easy to customize.
This recipe yields a big batch of 6 servings, so you’ll have leftovers unless you’re feeding a crowd. Store the ingredients separately, and toss them together for quick, healthy lunches throughout the week.
Vegetarian Power Bowl
Ingredients for the Bowl
- 1 large sweet potato peeled and chopped
- 1 tbs olive oil
- 3/4 cup uncooked quinoa
- 1 head cauliflower
- 1 ½ cups chickpeas
- 3/4 tsp curry powder divided
- 3/4 tsp salt divided
- 1 red pepper chopped
- 6 leaves large kale chopped
Ingredients for the Avocado Crema
- 1 ripe avocado
- 1 cup coconut milk
- 1 tbs chopped fresh chives
- 1/2 tsp salt
- dash of onion powder
- Preheat the oven to 375 degrees.
- Place the chopped sweet potato in a roasting pan, drizzle with olive oil, and sprinkle with salt to taste. Bake for about 30 minutes, or until tender. Stir occasionally.
- Meanwhile, cook the quinoa on the stove according to the package directions. (Sprinkle with salt after cooking if desired.) While the quinoa and sweet potato are cooking, place the cauliflower florets in a large skillet with ½ cup water. Cover the skillet and cook over medium heat for about 10 minutes, or until the cauliflower is just tender. Remove the cover and continue cooking for another minute to remove most of the water. Sprinkle with ½ teaspoon of curry powder and ½ teaspoon of salt. Stir to coat evenly, then remove the cauliflower from the pan. Set aside.
- Add the chickpeas to the pan, and sprinkle them with the remaining ¼ teaspoon of curry powder and ¼ teaspoon of salt. Heat briefly over medium, stirring a few times to evenly coat the chickpeas with the seasoning. Transfer the chickpeas to their own bowl and set aside.
- Divide all the ingredients among six bowls. Top with the dressing and serve immediately. (If some of the ingredients are being saved for leftovers, store them individually and assemble/dress the bowls when ready to serve.)
Vegetarian Power Bowl Price Breakdown
This recipe costs a total of $8.08 to make, or $1.35 per serving. This is an amazing price for a bowl full of so much goodness!
See below for more great power bowl recipes from my fellow Recipe Redux members. So many great options!