The Vegan Power Bowl

This delicious vegan power bowl is packed with plant-based protein and nutrients, to fuel your day!

The Vegan Power Bowl

Lemon Quinoa
  1. 1 1/2 Cups Quinoa rinsed
  2. Water check the package
  3. Juice + Zest of 1/2 Lemon
  4. Generous Pinch Sea Salt

Garlicky Broccoli
  1. 5-6 Cups Broccoli Florets
  2. 2 Cloves Garlic minced
  3. Drizzle Olive Oil
  4. 1/2 Tsp Salt
  5. Fresh Cracked Black Pepper

Salt and Pepper Chickpeas
  1. 1 15 oz Can Chickpeas
  2. Drizzle Olive Oil
  3. 1/2 Tsp Salt
  4. 1/2 Tsp Paprika
  5. Lots of Fresh Cracked Black Pepper

Green Tahini Sauce
  1. 1/3 Cup Tahini
  2. 1/3 Cup Water
  3. 1 Clove Garlic sliced
  4. 2 Tbs Extra Virgin Olive Oil
  5. Juice from 2 Limes
  6. 1/4 Cup Fresh Parsley
  7. 1/4 JalapeƱo ribs and seeds removed
  8. 1/4 Tsp Salt
  9. Fresh Cracked Black Pepper

Optional Toppings
  1. Hemp or Sesame Seeds
  2. Sliced Avocado
  3. Chili Flakes

Lemony Quinoa
  • I've found that different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!
  • Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork. 
Broccoli and Chickpeas
  • Preheat oven to 425 degrees F.
  • Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.
  • Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated. 
  • On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.