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5.0 from 6 votes

Quinoa Power Bowl

This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 447 kcal
Course: Dinner
Cuisine: American

Ingredients

To Make The Quinoa:
  • 1 ½ cups quinoa rinsed well
  • 3 cups water or vegetable broth
  • 1 teaspoon salt
  • 1 tablespoon Earth Balance Original Buttery Spread
To Make The Power Bowl:
  • 3 tablespoons Earth Balance Original Buttery Spread divided
  • 1 package of Gardein Classic Meatless Meatballs
  • 1 cup fresh corn
  • 10-12 stalks of asparagus rinsed and cut into small (1 inch pieces)
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 1 cup scallions chopped
  • 2 tablespoons lemon juice
  • ½ cup sprouts or salad greens
  • ½ cup red cabbage chopped
  • 1 ripe avocado cut into small cubes
  • 4-6 baby bell peppers
  • Drizzle of olive oil optional

Instructions

    Cup of Yum
  1. To make the quinoa: Place quinoa, water (or vegetable broth), salt, and Earth Balance Original Buttery Spread in a saucepan over medium-high heat. Give it a mix, put the lid on, and bring it to a boil. Once it comes to a boil, turn the heat down to low and cook for 12-14 minutes or until the liquid is full absorbed. Turn off the heat and let it cool for 15-20 minutes. Fluff it with a fork.
  2. To cook the meatballs: Heat 2 tablespoons Earth Balance Original Buttery Spread in a 10-inch skillet over medium heat. Add in the frozen Gardein Classic Meatless Meatballs and sauté for 15-17 minutes, turning often. If your skillet is a small one, you may have to do it in 2 batches. Transfer the now-cooked meatballs from the skillet to a plate and cover with foil to keep them warm. Do not turn the heat off
  3. Add in the remaining 1 tablespoon Earth Balance Original Buttery Spread into the skillet and sauté  fresh corn and asparagus over medium heat for 5-6 minutes or until they are soft. Season with salt and pepper. As you are sautéing the corn and asparagus, use a wooden spoon and scrape the bits of the meatballs (if there are any) to mix them with the vegetables.  
  4. To assemble the Quinoa Power Bowls: Add in scallions and lemon juice into the cooked quinoa. Taste for seasoning and add in, if necessary.
  5. Divide quinoa amongst 4 large bowls and top them off with cooked meatballs*, asparagus, corn, sprouts, red cabbage, and avocado. If preferred, drizzle each bowl with 1 teaspoon of olive oil and serve immediately.

Notes

  • Each package comes with 12 meatballs so it should 3 meatballs per serving. Each serving of meatballs is 150 calories.

Nutrition Information

Calories 447kcal (22%) Carbohydrates 61g (20%) Protein 13g (26%) Fat 19g (29%) Saturated Fat 3g (15%) Sodium 1521mg (63%) Potassium 936mg (27%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 2470IU (49%) Vitamin C 60mg (67%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 61g 20%
Protein 13g 26%
Fat 19g 29%
Saturated Fat 3g 15%
Sodium 1521mg 63%
Potassium 936mg 20%
Fiber 11g 44%
Sugar 7g 14%
Vitamin A 2470IU 49%
Vitamin C 60mg 67%
Calcium 69mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.