Vegan Vibrant Power Bowl

Fuel your day with the ultimate Vegan Vibrant Power Bowl – a nutrient-packed and colorful feast that’s as visually stunning as it is delicious. This wholesome recipe combines fluffy quinoa, crispy sautéed chickpeas, and a rainbow of fresh veggies, including kale, cherry tomatoes, shredded carrots, and red cabbage. Topped with creamy avocado and drizzled with a luscious tahini-lemon dressing, this power bowl delivers bold flavors and vibrant textures in every bite. Ready in just 35 minutes, it’s a perfect choice for meal prep or a quick, healthy lunch or dinner. Plus, with its plant-based protein and superfood ingredients, it’s a satisfying, well-balanced dish that’s vegan, gluten-free, and absolutely crave-worthy. Don’t forget the optional sprinkle of sesame seeds for a touch of nutty flair!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drizzle the tahini dressing over each bowl. Garnish with sesame seeds if desired.

Step 7

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1774.6g)

Amount per serving	% Daily Value*
Calories	1809.7

Total Fat 84.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2878.8mg	0%
Total Carbohydrate 212.8g	0%
Dietary Fiber 41.0g	0%
Total Sugars 29.4g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 3977.7mg	0%
Iron 16088.3mg	0%
Potassium 3332.3mg	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: 40.4%

Protein: 14.2%

Carbs: 45.4%