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Vegetarian Power Bowls

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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
    Cup of Yum
  1. 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
  1. 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.
  2. 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
  1. Combine oil, vinegar, salt, and pepper in a small bowl.
  2. Add thinly sliced red onions and mix to coat. Set aside.
MASSAGE THE KALE
  1. Remove kale leaves from the stem and finely chop. Drizzle with a tiny bit of olive oil and add a pinch of salt.
  2. Massage the oil into the leaves until tender in texture.
PREP REMAINING INGREDIENTS
  1. 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?
  1. 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

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

% 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%

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