These are named “power bowls” for good reason: each bowl is packed with tons of plant-based nutrients! I love these bowls because they are so versatile. You can swap in any grain or veggie you’re craving. Recently I made a jar of pickled onions, and they brought my bowls to a whole new level! (Recipe adapted from Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing.)
For Power Bowl:
- 2 cups vegetable broth, or water
- 1 cup quinoa
- Spring mix
- Cherry tomatoes, halved
- Cucumber, sliced
- Avocado, sliced
- Other vegetables for topping: roasted sweet potatoes (try Japanese purple sweet potatoes), stir-fried mushrooms, roasted zucchini, broccoli, brussels sprouts, or cauliflower
- Cilantro for topping, optional
- Microgreens for topping, optional
- Pickled Onions (see recipe below) for topping, optional
- 2 tablespoons tahini
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Juice of 1 orange
For Power Bowl:
- In a small saucepan, combine vegetable broth and quinoa. Bring to a boil over high heat. Reduce the heat to low and simmer, covered, 15 to 20 minutes. Quinoa should be fluffy when cooked.
- Place a bed of spring mix in your bowl. Top with tomatoes, cucumber, avocado, and any other vegetables you are using.
- Top with dressing and cilantro, microgreens, and pickled onions, if desired.
- In a medium bowl, combine tahini, maple syrup, apple cider vinegar, and orange juice. Whisk until well combined. If a thicker consistency is desired, add more tahini—up to 2 tablespoons.
- 1 medium red onion, thinly sliced
- ½ teaspoon honey
- ½ teaspoon salt
- ¾ cup red wine vinegar
- Optional additions: 1 clove garlic, halved, 5 black peppercorns, 3 sprigs thyme, 1 small dried chili
- Place sliced onion in a strainer and set in the sink. Bring some water to a boil and pour over the onions, letting all the water drain off.
- In a mason jar, combine honey, salt, vinegar, and any or all of the optional additions.
- Add sliced onion to the vinegar mixture and let sit for at least an hour.