bowls/ mains + sides/ recipes

The Vegan Power Bowl

The Vegan Power Bowl | Well and Full | #healthy #vegan #recipe

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 | Well and Full | #healthy #vegan #recipeThe Vegan Power Bowl | Well and Full | #healthy #vegan #recipe

5 from 4 votes

The Vegan Power Bowl

This delicious vegan power bowl is packed with plant-based protein and nutrients, to fuel your day! 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2


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 Jalapeño ribs and seeds removed
  • 1/4 Tsp Salt
  • Fresh Cracked Black Pepper

Optional Toppings

  • Hemp or Sesame Seeds
  • Sliced Avocado
  • Chili Flakes


Lemony Quinoa

  1. 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!

  2. 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

  1. Preheat oven to 425 degrees F.

  2. 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.

  3. Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated. 

  4. 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

  1. 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

  1. 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.

  2. Serve warm and enjoy! 

Recipe 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 Vegan Power Bowl | Well and Full | #healthy #vegan #recipe


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 :)


  • Reply
    Meredith Youngson | Earth & Oven
    January 11, 2018 at 2:50 pm

    This is perfection in a bowl. Love your attention to detail and seasoning all of the parts to this dish. The spicy tahini sauce looks like liquid green gold!!!!

    • Reply
      January 11, 2018 at 4:51 pm

      Aww thank you Meredith!! :)

  • Reply
    January 12, 2018 at 2:08 am

    I’ve been looking for easy, vegan Buddha / Power Bowl recipes to make and this is a perfect one! Recently just finding your blog, very glad I have! Thank you so much for these awesome recipes ( I’ve been stalking all the vegan ones ), excited to try them out!

    • Reply
      January 12, 2018 at 1:27 pm

      Thank you so much for your kind note, Kylee!! I hope you like the recipes :)

  • Reply
    B. Juliane Leo
    January 12, 2018 at 9:49 am

    I’m actually more concerned about YOUR health, and the pain you encountered? I hope you are better? and painkillers – that always sends out a warning message to me! After all they are the experts and have the Equipment. Could it have been a pulled muscle??? I DID that one time, in my lower groan area. I could barely walk…was crawling on the floor. Turns out, I had pulled a bag of dirt out of my car earlier that day…and several hours later – Pain like you wouldn’t believe. Except it was on the left side.

    So… hope you are better… keep us posted!

  • Reply
    B. Juliane Leo
    January 12, 2018 at 9:50 am

    GROIN – not groan…but you can add a lot of Groaning to the Mix!

    • Reply
      January 12, 2018 at 1:29 pm

      Haha I guessed what you meant ;) I’m definitely feeling better, it was really nice of you to ask :) I don’t think it was a pulled muscle though, the pain was more *in* my stomach, and not in my abdominal muscles. I’ll definitely post an update when I have more information!!

  • Reply
    January 12, 2018 at 12:55 pm

    Just made this! Thank you for the great recipe it’s delicious and super easy will definitely be making this again .

    • Reply
      January 12, 2018 at 1:30 pm

      I’m so glad you liked the recipe, Jill!! Thanks for leaving a note :)

  • Reply
    Traci | Vanilla And Bean
    January 12, 2018 at 4:28 pm

    So glad you’re okay Sarah… bumps in the road, right? I’m lovin this bowl and double duty veggie and chickpea roast. My mouth totally watered at that jalapeno sauce! Well done! xo

    • Reply
      January 13, 2018 at 2:12 am

      Bumps in the road, but nothing insurmountable ;) Thank you Traci :)

  • Reply
    January 15, 2018 at 6:01 am

    Sorry to hear about your trip to the ER- hope you feel all better and get that figured out!
    Meanwhile, this bowl is absolutely stunning. It’s basically all of the foods my body has been craving lately, so I can’t wait to try it out!

    • Reply
      January 15, 2018 at 3:46 pm

      Thank you so much for your kind words, Ruby! I hope you like this bowl :)

  • Reply
    January 16, 2018 at 10:01 am

    Those chickpeas look amazing! I’ll definitely be trying this out, thanks for the recipe :)

    • Reply
      January 16, 2018 at 12:25 pm

      Thanks Maeve! I hope you like the chickpeas :)

    Leave a Reply