Low Sodium Vibrant Power Bowl

Fuel your body with the wholesome goodness of this Low Sodium Vibrant Power Bowl, a colorful and nutrient-packed meal that’s as delicious as it is nourishing. This recipe features hearty quinoa as the base, topped with roasted sweet potatoes, red bell peppers, and broccoli seasoned with smoky paprika and garlic for bold flavor without added salt. Tender sautéed kale, protein-rich chickpeas, and a creamy lemon-tahini dressing tie everything together, creating a perfect balance of textures and tastes. With just 15 minutes of prep and easy-to-follow steps, this healthy power bowl is ideal for meal prepping or a quick, satisfying dinner. Garnished with fresh parsley for a final pop of brightness, this low-sodium recipe is a vibrant celebration of plant-based eating that’s both heart-healthy and crave-worthy.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium, diced Sweet potato
• 1 large, diced Red bell pepper
• 2 cups Broccoli florets
• 2 tablespoons Extra virgin olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 2 cups, roughly chopped Kale leaves
• 1 cup Cooked chickpeas (no-salt added, rinsed)
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini
• 0.5 teaspoon Ground cumin
• 2 tablespoons Water (for dressing)
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

Step 3

Place diced sweet potato, red bell pepper, and broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with smoked paprika and garlic powder, and toss to coat evenly. Roast in the oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

Step 4

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Remove from heat.

Step 5

In a small bowl, prepare the dressing by whisking together lemon juice, tahini, ground cumin, and water until smooth. Adjust consistency by adding an extra tablespoon of water if needed.

Step 6

To assemble the power bowl, divide the cooked quinoa evenly among four bowls. Top each bowl with the roasted vegetables, sautéed kale, and chickpeas.

Step 7

Drizzle the tahini dressing over each bowl and garnish with freshly chopped parsley for a vibrant finishing touch.

Step 8

Serve immediately and enjoy your healthy, low-sodium Vibrant Power Bowl!

Nutrition Facts

Serving size	(1613.8g)

Amount per serving	% Daily Value*
Calories	1701.4

Total Fat 71.7g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 3.9mg	0%
Sodium 1608.2mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 34.6g	0%
Total Sugars 27.3g
Protein 66.2g	0%

Vitamin D 0IU	0%
Calcium 2832.0mg	0%
Iron 10733.2mg	0%
Potassium 2333.5mg	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: 36.7%

Protein: 15.1%

Carbs: 48.3%