This veggie bowl makes an irresistibly healthy lunch or dinner! Serve roasted, fresh vegetables with a creamy whole grain sauce.
The meal bowl isn’t revolutionary, but it’s damn satisfying! There are millions of variations, but we believe there is always room for one more idea. We introduce our simple Energizing vegetarian bowl! This combination of whole grains, veggies, protein, and a sauce makes dinner delicious. This one is irresistibly good, combining the grain with tenderly roasted broccoli and cauliflower, crisp raw vegetables and a creamy note of tahini sauce. Serve it in a shallow dish and well, it swoons.
Components of this electric bowl
The Powerful Big Bowl formula combines a few key components to create a healthy, hearty meal. When you build it, think about contrasting colors, flavors, and textures. You should also make sure you’re getting enough protein to keep you full! This is a vegan protein bowl that uses vegetable proteins. Here are the components of a great Power Bowl, then we’ll provide more details on each one below:
- full grain
- Vegetablesideal roasted and fresh vegetables for textural contrasts
- proteinvegan, vegetarian, seafood or meat
- sauce
Choose your whole grain
In this Power Bowl, we chose quinoa as the grain, but you can choose any grain! Here are some options:
- Andean millet is a versatile whole grain that is actually a seed, not a grain. It is gluten-free and relatively quick to prepare (about 20 minutes in total).
- couscous they are actually very small pasta grains: we like it because it takes 10 minutes! Use it when you need speed. Keep in mind that it is not gluten free. (You can also use Israeli couscous.) Another quick pasta? orso
- rice is a simple gluten-free whole grain. Try our Coconut Rice or Cilantro Lime Rice.
- Faro Where barley are chewy and hearty whole grain products. Keep in mind they are not gluten free.
- bulgur is even faster to cook: it takes 10 minutes (also not gluten free).
- millet is a unique and tasty seed with a gluten-free chewy texture.
For the Power Bowl vegetables
When you think of veggies in a Power Bowl, it’s all about contrasting colors, flavors, and textures! That’s why we love a Combination of roasted vegetables and fresh vegetables if possible. You can’t beat the hearty, hearty vibes of roasted veggies against the fresh crunch of Fresh. In this energy bowl, we used a popular combination of roasted broccoli and cauliflower. Here are some other ideas in the roast category:
Protein in a power bowl
This Power Bowl is vegan, so it relies on a simple and quick plant-based protein: canned chickpeas! This is our favorite idea for a quick and easy vegan protein bowl meal. But there are plenty of ways to add protein here, including seafood. Here are some protein options:
sauces and spritzers
The best thing about a Power Bowl? The sauce! Do not neglect this aspect: it brings the dominant aroma to your vegetable bowl. Here we used our fan-favorite tahini sauce, a mix of lemon and creamy tahini that’s utterly irresistible (we think!). But there are many different options. Here are some popular vegetable bowl sauces:
And that’s it! Let us know what you think of this vegetable tray and what you choose for your items. We love this combination, but there are endless variations!
More veggie ball recipes
There are so many other veggie bowl ideas out there! Here are some popular bowl recipes:
This Power Bowl recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This veggie bowl makes an irresistibly healthy lunch or dinner! Serve roasted, fresh vegetables with a creamy whole grain sauce. See above for more protein additive ideas.
- Start the roasted broccoli and cauliflower.
- Prepare the quinoa: Rinse the quinoa under cold water in a fine-mesh strainer, drain and shake off the remaining water. Place in a saucepan with 1 ¾ cup water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pan and simmer where the water is bubbling, until the water is completely absorbed, about 15-18 minutes. (Check by removing the quinoa with a fork to see if any water remains.) Turn off the heat and allow to steam with the lid on for 5 minutes, then stir the quinoa with a fork.
- Meanwhile, prepare the vegetables: drain and rinse the chickpeas, then toss with the olive oil and kosher salt. Slice the radishes, peel and slice the kohlrabi and grate the carrot.
- Prepare the vinaigrette: Mix together the tahini sauce or sesame-ginger vinaigrette.
- To serve, place the veggies in a shallow bowl, then garnish with the quinoa, roasted veggies, fresh greens, and a drizzle of sauce. (Store leftovers in the fridge for up to 3 days; keep the sauce in a separate covered container.)
- Category: main course
- Method: roast meat
- Kitchen: vegan
- Diet: vegan
Keywords: Power Bowl, vegetable bowl
