Tasty, healthy Vegan Power Bowl recipe, with an herby green tahini sauce!
Can I just say that I love posting day!? As much as I love cooking and photographing, my favorite thing to do is get to my website and write a post to share with you all. I’m always just super happy to be here!! :)
Today’s recipe is coming a day late because I had an unexpected trip to the ER on Tuesday night, and I didn’t get home until 5:00 AM on Wednesday. For a few days I was having these extreme cramps in my lower abdomen, and they migrated to the lower right side. I tried to push through, but when I had a low-grade fever and nausea on Tuesday night, I called my mom (who is a nurse) and she recommended that I go to the ER.
The doctor said it sounded enough like appendicitis to run a full blood test and CT scan. But weirdly enough, everything came up negative – no inflamed appendix, no ovarian cysts. They said it was menstrual cramps, told me to follow up with my OBGYN, and sent me home with painkillers. I’m a little flustered because I’ve been lucky enough to only have mild cramps throughout my entire adult life, and I’ve never experienced this type of acute, localized pain in my abdomen. And I am NOT one to go to the ER… I’m a very “push through it” type of person. Oh well! I’ll have to see what my OBGYN says.
But all in all, just a little bump in the road! Let’s talk food.
For today’s recipe I went to my culinary strengths – that is to say, vegan bowls. My vegan buddha bowl and winter buddha bowl are two of my most popular recipes, and I wanted to create something with a similar idea, that my readers love!
This vegan power bowl has a ton of flavor in every bite – with spiced chickpeas (a Well and Full classic), garlicky broccoli, lemon quinoa, and a pretty dang fantastic green tahini sauce. Out of all the components in this recipe, the tahini sauce is definitely my favorite. The recipe makes extra, so you could use this as a salad dressing (it’ll keep in the fridge up to a week), as a dip for fries, or even swirled into a creamy soup! The possibilities are endless!!
The Vegan Power Bowl
Ingredients
Lemon Quinoa
- 1 1/2 Cups Quinoa rinsed
- Water check the package
- Juice + Zest of 1/2 Lemon
- Generous Pinch Sea Salt
Garlicky Broccoli
- 5-6 Cups Broccoli Florets
- 2 Cloves Garlic minced
- Drizzle Olive Oil
- 1/2 Tsp Salt
- Fresh Cracked Black Pepper
Salt and Pepper Chickpeas
- 1 15 oz Can Chickpeas
- Drizzle Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- Lots of Fresh Cracked Black Pepper
Green Tahini Sauce
- 1/3 Cup Tahini
- 1/3 Cup Water
- 1 Clove Garlic sliced
- 2 Tbs Extra Virgin Olive Oil
- Juice from 2 Limes
- 1/4 Cup Fresh Parsley
- 1/4 Jalapeño ribs and seeds removed
- 1/4 Tsp Salt
- Fresh Cracked Black Pepper
Optional Toppings
- Hemp or Sesame Seeds
- Sliced Avocado
- Chili Flakes
Instructions
Lemony Quinoa
- I’ve found that different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!
- Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.
Broccoli and Chickpeas
- Preheat oven to 425 degrees F.
- Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.
- Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they’re all evenly coated.
- On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
Green Tahini Sauce
- In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of cayenne. For extra tang, add in more lime juice.
Putting It All Together
- Assemble your bowls – add in the layer of quinoa first. Top with broccoli and chickpeas, then drizzle with the tahini sauce. Add on hemp or sesame seeds (or both!) and any other toppings you like.
- Serve warm and enjoy!
Notes
- This recipe is easy doubled for a family meal! Just keep in mind that you may have to increase the baking time to accommodate the extra veggies! :)
- The dressing calls for two limes, which can easily be halved if you don’t like a tangy flavor. Add in the juice of the first lime, taste the dressing, then add more if desired.
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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