Plant-based power bowl

AuthorErika BrownCategoryDifficultyIntermediate

We all have more time to cook lately. Nourishing our body with healthy foods is an excellent way to feel well and support our immunity while we are practicing social distancing and self-isolation.

Making nourishing food in times like these is a priority, but meals do not have to be complicated or take hours to prepare. This plant-based meal can be made in under 30 minutes! Each bowl is brimming with antioxidant-rich vegetables, protein-packed chickpeas and topped with a sauce so tasty you’ll want to lick the bowl. Better yet, you can add any veggies you like. Couldn’t find broccoli at the store? Try broccolini or cauliflower. Not feeling like sweet potato? Throw in another roasted root veggie like beets or carrots.

Yields3 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients
Roasted vegetables
 1 tbsp olive oil
 ½ medium red onion, sliced into wedges
 2 small sweet potatoes, cubed
 3 cups broccoli florets (roughly one medium broccoli crown)
 1 oz small bunch kale or Swiss chard, large stems removed and torn into smaller pieces
 ¼ tsp each salt and pepper
Chickpeas
 1 tbsp olive oil
 15 oz canned chickpeas (drained and rinsed)
 1 tsp cumin
 ¾ tsp chili powder
 ¾ tsp garlic powder
 ¼ tsp curry powder
 ¼ tsp each salt and pepper
Sauce
 ¼ cup tahini (sesame seed butter, could substitute for peanut butter or almond butter)
 1 tbsp maple syrup
 1 tbsp lemon juice
 2 tbsp warm water (may need more)

Instructions
1

Preheat oven to 400° F and line 2 large baking sheets with parchment paper.

2

Arrange sweet potatoes and onions on one pan and drizzle with 1 tsp olive oil.

3

Bake for 10 minutes, remove from oven and flip sweet potatoes.

4

Add broccoli to pan, drizzle with 1 tsp olive oil and sprinkle with a pinch of salt and pepper.

5

Bake for 10 minutes and then remove from oven.

6

Spread kale or Swiss chard evenly on second pan, drizzle with 1 tsp olive oil and season with a pinch each salt and pepper. Bake for another 4 – 5 minutes then set aside.

7

While greens are roasting, heat 1 Tbsp oil in a large pan over medium heat and add chickpeas.

8

Sprinkle chickpeas with spices and sauté, stirring frequently, until they are lightly browned.

9

Prepare sauce by whisking together tahini, maple syrup and lemon juice in a small mixing bowl. Add warm water until sauce is pour-able.

10

To serve, divide roasted vegetables between 3 serving bowls and top with chickpeas. Drizzle each with one-third of the tahini sauce and enjoy!

Nutrition Facts

Serving Size 1 Serving

Servings 3


Amount Per Serving
Calories 443
% Daily Value *
Total Fat 23g36%
Saturated Fat 3g15%
Sodium 531mg23%
Total Carbohydrate 50g17%
Dietary Fiber 14g57%
Sugars 13g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Adapted from: Minimalist Baker

Ingredients

Ingredients
Roasted vegetables
 1 tbsp olive oil
 ½ medium red onion, sliced into wedges
 2 small sweet potatoes, cubed
 3 cups broccoli florets (roughly one medium broccoli crown)
 1 oz small bunch kale or Swiss chard, large stems removed and torn into smaller pieces
 ¼ tsp each salt and pepper
Chickpeas
 1 tbsp olive oil
 15 oz canned chickpeas (drained and rinsed)
 1 tsp cumin
 ¾ tsp chili powder
 ¾ tsp garlic powder
 ¼ tsp curry powder
 ¼ tsp each salt and pepper
Sauce
 ¼ cup tahini (sesame seed butter, could substitute for peanut butter or almond butter)
 1 tbsp maple syrup
 1 tbsp lemon juice
 2 tbsp warm water (may need more)

Directions

Instructions
1

Preheat oven to 400° F and line 2 large baking sheets with parchment paper.

2

Arrange sweet potatoes and onions on one pan and drizzle with 1 tsp olive oil.

3

Bake for 10 minutes, remove from oven and flip sweet potatoes.

4

Add broccoli to pan, drizzle with 1 tsp olive oil and sprinkle with a pinch of salt and pepper.

5

Bake for 10 minutes and then remove from oven.

6

Spread kale or Swiss chard evenly on second pan, drizzle with 1 tsp olive oil and season with a pinch each salt and pepper. Bake for another 4 – 5 minutes then set aside.

7

While greens are roasting, heat 1 Tbsp oil in a large pan over medium heat and add chickpeas.

8

Sprinkle chickpeas with spices and sauté, stirring frequently, until they are lightly browned.

9

Prepare sauce by whisking together tahini, maple syrup and lemon juice in a small mixing bowl. Add warm water until sauce is pour-able.

10

To serve, divide roasted vegetables between 3 serving bowls and top with chickpeas. Drizzle each with one-third of the tahini sauce and enjoy!

Plant-based power bowl