Vegetarian Power Bowls

Name: Vegetarian Power Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dry quinoa; 1.5 cups water; 1 + ½ tsp Zoup! Good, Really Good®Culinary Concentrate™ Savory No-Chicken BaseVegan Broth; 1 Roma tomato; 1 TBSP cilantro leaves; ½ tsp ground cumin; 1.5 lbs sweet potato; 1-2 TBSP avocado oil; ½-¾ tsp chili powder; ½ tsp garlic powder; salt and pepper; ¾ cup Thinly sliced red onion; 2-3 TBSP avocado oil or olive oil; 1 TBSP red wine vinegar; salt and pepper; 1 can black beans; 2-3 cups chopped kale; ½ tsp avocado oil; 1 avocado; ¼-½ cup fresh chopped cilantro; ¼ cup sour cream; 2 TBSP red salsa; ½ tsp ground cumin; ⅛ tsp salt; ½ lime, juiced; guacamole; sour cream; Lime wedges; sliced jalapeno; Mexican hot sauce

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
597 kcal
Course
Main Course
Cuisine
American, Vegetarian

Vegetarian Power Bowls

Reese Morris

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Featuring the most delicious medley of black beans, roasted sweet potato, fluffy quinoa, and alllll the mix-ins, these vegetarian power bowls are a plant based powerhouse!

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Ingredients

Servings

QUINOA BASE

1 cup dry quinoa
1.5 cups water
1 + ½ tsp Zoup! Good, Really Good®Culinary Concentrate™ Savory No-Chicken BaseVegan Broth
1 Roma tomato
1 TBSP cilantro leaves
½ tsp ground cumin

ROASTED SWEET POTATO

1.5 lbs sweet potato (approx. two medium spuds)
1-2 TBSP avocado oil or olive oil
½-¾ tsp chili powder
½ tsp garlic powder
salt and pepper to taste

SPEEDY MARINATED ONIONS

¾ cup Thinly sliced red onion
2-3 TBSP avocado oil or olive oil
1 TBSP red wine vinegar
salt and pepper to taste

BEANS + VEGGIES

1 can black beans (15 oz) drained and rinsed
2-3 cups chopped kale
½ tsp avocado oil or olive oil to massage into kale
1 avocado (diced or made into guacamole)
¼-½ cup fresh chopped cilantro

CREAMY SALSA DRESSING

¼ cup sour cream (regular or vegan)
2 TBSP red salsa (choose your favorite)
½ tsp ground cumin
⅛ tsp salt or season to taste
½ lime, juiced

OPTIONAL EXTRAS

guacamole
sour cream (regular or vegan)
Lime wedges for an extra burst of citrus
sliced jalapeno
Mexican hot sauce
tortilla chips

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Instructions

To keep things clear and simple, I've broken many of the power bowl components up into separate parts. Everything can be done while the sweet potatoes roast, including making the quinoa and prepping all your mix-ins. Woot!

FIRST ROAST THE SWEET POTATO

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Peel and dice sweet potatoes into 1/2-1 inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread cubed potatoes, spaced, on parchment paper. Roast for 30 minutes or until desired crispiness is reached.

NEXT COOK THE QUINOA

Rinse dry quinoa using a mesh strainer/sieve. In a blender or food processor, add 1.5 cups water and a teaspoon and a half of vegan concentrate. Next add a Roma tomato, cilantro leaves, and cumin. Blend into the most delicious cooking liquid to cook your cup quinoa in.
Add the cooking liquid from step 3 to a small saucepan with one cup of dry quinoa and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13-14 minutes or until quinoa is fluffy and the liquid has been absorbed. Fluff with a fork.

QUICK MARINATED ONIONS

Combine oil, vinegar, salt, and pepper in a small bowl.
Add thinly sliced red onions and mix to coat. Set aside.

MASSAGE THE KALE

Remove kale leaves from the stem and finely chop. Drizzle with a tiny bit of olive oil and add a pinch of salt.
Massage the oil into the leaves until tender in texture.

PREP REMAINING INGREDIENTS

Drain and rinse black beans. Chop cilantro and avocado. Whisk together salsa ingredients if using or simply add a spoonful of salsa and sour cream to each bowl. Guacamole is excellent here too!

READY TO EAT?

Divide quinoa between bowls. Top with roasted sweet potato, massaged kale, marinated onion, black beans, avocado, cilantro, and choice of dressing and any optional extras your heart desires. Enjoy!

Notes

Nutrition Facts below are estimated for the bowls (including dressing) using an online recipe nutrition calculator. Adjust as needed based on optional extras added or any swaps and enjoy!

Nutrition Information

Show Details

Calories 597kcal (30%) Carbohydrates 88g (29%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Cholesterol 8mg (3%) Sodium 260mg (11%) Potassium 1548mg (44%) Fiber 20g (80%) Sugar 10g (20%) Vitamin A 27978IU (560%) Vitamin C 48mg (53%) Calcium 216mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 597 kcal

% Daily Value*

Calories	597kcal	30%
Carbohydrates	88g	29%
Protein	17g	34%
Fat	21g	32%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Cholesterol	8mg	3%
Sodium	260mg	11%
Potassium	1548mg	33%
Fiber	20g	80%
Sugar	10g	20%
Vitamin A	27978IU	560%
Vitamin C	48mg	53%
Calcium	216mg	22%
Iron	6mg	33%