Gluten-Free Vibrant Power Bowl

Fuel your day with this Gluten-Free Vibrant Power Bowl, a colorful and nutrient-packed dish that's as visually stunning as it is delicious. This wholesome recipe combines fluffy quinoa, protein-rich chickpeas, and an array of fresh vegetables like spinach, red bell peppers, purple cabbage, and avocado. A drizzle of creamy homemade tahini dressing, balanced with a touch of lemon and maple syrup, ties the bowl together with a burst of flavor. Toasted pumpkin seeds add a satisfying crunch, making this power bowl the perfect choice for a healthy lunch or dinner. Ready in just 30 minutes, this gluten-free and plant-based recipe is an easy and nutritious way to brighten your plate and energize your day!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 2 cups Spinach leaves
• 1 Red bell pepper (diced)
• 1 Carrot (shredded)
• 1 cup Purple cabbage (thinly sliced)
• 1 Avocado (sliced)
• 2 tablespoons Pumpkin seeds
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 3 tablespoons Tahini
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Maple syrup
• 1 clove Garlic (minced)
• 2 tablespoons Water (for dressing)

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 2

While the quinoa is cooking, prepare the vegetables: dice the red bell pepper, shred the carrot, thinly slice the purple cabbage, and slice the avocado. Set these aside.

Step 3

In a small skillet over medium heat, toast the pumpkin seeds for 2-3 minutes, stirring frequently, until they become fragrant. Set aside.

Step 4

Make the tahini dressing by whisking together the tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons of water in a small bowl. Adjust the consistency with more water if you prefer a thinner dressing, and season to taste with salt.

Step 5

If using canned chickpeas, rinse and drain them thoroughly. Toss the chickpeas with olive oil and 0.5 teaspoon of salt. Optionally, you can roast them in the oven at 400°F (200°C) for 10-12 minutes to make them crispier, but this step is not required.

Step 6

Assemble the power bowl: divide the cooked quinoa between two serving bowls. Arrange the spinach, red bell pepper, shredded carrot, purple cabbage, chickpeas, and avocado slices on top in a colorful arrangement.

Step 7

Drizzle the tahini dressing generously over the power bowls. Sprinkle with toasted pumpkin seeds for added crunch.

Step 8

Serve immediately and enjoy your gluten-free vibrant power bowl!

Nutrition Facts

Serving size	(1520.9g)

Amount per serving	% Daily Value*
Calories	1835.2

Total Fat 90.1g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 2910.8mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 40.8g	0%
Total Sugars 28.6g
Protein 65.7g	0%

Vitamin D 0IU	0%
Calcium 3793.3mg	0%
Iron 16087.7mg	0%
Potassium 2882.1mg	0%

*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.

Source of Calories

Fat: 43.0%

Protein: 13.9%

Carbs: 43.1%