Name: Vegetarian Power Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup cooked quinoa; 1/2 head cauliflower, chopped; 1 sweet potato, peeled and diced; 1 zucchini, sliced; 1 bell pepper, sliced; 1 cup canned chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp paprika; Salt and pepper, to taste; 1 avocado, sliced; 1/4 cup tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2-4 tbsp warm water (to thin dressing)

Why You’ll Love Vegetarian Power Bowls Recipe

These bowls are loaded with plant‑based protein, fiber, and vibrant flavors. Each component pairs perfectly together — from tender roasted sweet potatoes to fluffy seasoned quinoa — giving you a balanced, hearty meal that’s also great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Quinoa Base

1 cup dry quinoa
1.5 cups water
1 + ½ tsp vegan broth concentrate or seasoned base
1 roma tomato
1 tbsp cilantro leaves
½ tsp ground cumin

Roasted Sweet Potato

1.5 lbs sweet potato (approx. two medium)
1–2 tbsp avocado 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 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 or olive oil (for massaging 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
½ tsp ground cumin
⅛ tsp salt (or to taste)
Juice of ½ lime

Optional Extras

Guacamole
Extra sour cream
Lime wedges
Sliced jalapeño
Mexican hot sauce
Tortilla chips

Directions

Roast the sweet potato: Preheat oven to 400°F. Peel and dice sweet potatoes into ½–1‑inch cubes. Toss with oil, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes until crispy.
Cook the quinoa: Rinse quinoa. Blend water, vegan broth concentrate, tomato, cilantro, and cumin to make cooking liquid. Bring to a boil in a saucepan with quinoa, then simmer covered for 13–14 minutes until fluffy.
Make marinated onions: Mix oil, vinegar, salt, and pepper with the onion slices. Set aside to marinate.
Massage the kale: Remove stems and chop kale. Drizzle with a little oil and salt and massage until tender.
Prep beans and extras: Drain and rinse black beans. Chop cilantro and avocado. Make the salsa dressing by combining sour cream, salsa, cumin, salt, and lime juice.
Assemble bowls: Divide quinoa among bowls. Top with roasted sweet potato, massaged kale, marinated onions, black beans, avocado, cilantro, dressing, and any optional extras. Serve and enjoy!

Servings and timing

Serves: 4 servings
Prep time: about 10 minutes
Cook time: about 30 minutes
Total time: about 40 minutes

Storage/Reheating

• Storage: Store leftover components (quinoa, roasted sweet potatoes, beans, kale) in airtight containers in the fridge for up to 3–4 days.
• Reheating: Reheat quinoa, sweet potatoes, and beans in the microwave or on the stove until warmed through before assembling bowls. Add fresh ingredients (like avocado and cilantro) after reheating.

FAQs

How long do these vegetarian power bowls last in the fridge?

They last about 3–4 days when stored in airtight containers.

Can I make these bowls vegan?

Yes — use vegan sour cream and ensure any broth base is plant‑based.

What can I substitute for kale?

Try spinach, arugula, or mixed greens for a different leafy base.

Is there a gluten‑free option?

Yes, this recipe is naturally gluten‑free if you use gluten‑free broth.

Can I meal‑prep these ahead of time?

Yes — roast the sweet potatoes and cook the quinoa in advance for easy assembly later.

What other toppings work well?

Add things like hot sauce, tortilla chips, or roasted corn for variety.

Can I use brown rice instead of quinoa?

Yes — brown rice works fine but adjust cooking time according to package instructions.

How do I massage kale properly?

Drizzle a little oil and salt over chopped kale and rub with your hands until it becomes tender.

Can I freeze any components?

Quinoa and roasted sweet potatoes freeze well. Store them in freezer bags for up to 2–3 months.

Is this recipe high in protein?

With quinoa and black beans, this bowl provides a good amount of plant‑based protein.

Conclusion

These vegetarian power bowls are a vibrant, nutritious, and satisfying meal that’s easy to customize and perfect for meal prep. With a mix of hearty grains, roasted veggies, greens, and flavorful toppings, they’re a delicious way to enjoy plant‑based eating any day of the week.