vegan power bowl

Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes &amp; creamy, garlicky avocado mash!

Cauliflower Rice Bowls

/ potatoes

grape seed oil oil

cinnamon

smoked paprika

fine-grain sea salt

sesame oil

scallions (, trimmed and thinly slices)

cherry tomatoes

apple cider vinegar or rice vinegar

tamari

chile-garlic paste

chives

cilantro

avocado (halved, pitted and peeled)

lime juice

garlic (minced)

Sea salt (to taste)

Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.

Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat.

Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.

For the Roasted Sweet Potatoes

Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don&#039;t have a food processor grate the cauliflower instead using the medium holed size of a box grater.

Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.

In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.

For the Spicy Cauliflower Rice

In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.

For the Avocado Mash

Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash.

To assemble

Energize with our vegan power bowl featuring nutritious Swiss chard. Packed with vibrant flavors and wholesome ingredients for a nourishing meal.

Vegan Power Bowl with Swiss Chard

Swiss chard (rinsed

potato

Basmati rice

chickpeas (rinsed and drained)

avocado

parsley (chopped)

tbsp tahini

lemon juice

preheating

Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.  Peel and cut the sweet potato into small pieces.

roasting

Spread the sweet potato on the baking sheet and roast for 20 to 30 minutes until softened and lightly browned.

boiling

Meanwhile, bring a stockpot of water to a rolling boil. Add the chopped Swiss chard to the boiling water and cook for 2 to 3 minutes until softened. Remove the Swiss chard from the pot and place it in a large bowl of ice water to stop the cooking process.

simmering

If needed, cook the rice by adding it to a saucepan with 1 1/2 cups of boiling water. Stir regularly and cook for 10 to 15 minutes until the water evaporates and the rice becomes tender.

whisking

In a separate bowl, whisk together the tahini and lemon juice to make the dressing.

serving

To serve, layer the rice, chickpeas, roasted sweet potato, and Swiss chard in a large bowl.  Top with sliced avocado and drizzle with the dressing.

https://content.jwplatform.com/videos/GRQSotTZ.mp4

Energize your day with our Vegan Power Bowl, packed with nutrient-rich Swiss chard, grains, and plant-based proteins for a wholesome boost.

Sweet Potato and Swiss Chard Vegan Power Bowl

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean and apple cider vinegar dressing.

Vegan Power Bowl

olive oil (divided)

red onion

cumin

curly kale (about 1 ¼ cup)

chickpeas

brown sugar

chili powder

cannellini beans

apple cider vinegar

½ teaspoon ground pepper (divided)

sea salt (divided)

Preheat

Preheat oven to 400° F. Line a baking sheet with foil or parchment.

Prep

Roast

Spread sweet potatoes and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin. Spread out in an even layer and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 minutes more.

Heat

While vegetables are roasting, heat a skillet (we like cast iron) to medium.

Season chickpeas

Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder, ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.

Cook

Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!

Make dressing

Into a blender, add beans, 2 tablespoons warm water, 1 Tablespoon apple cider vinegar, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if necessary for a thinner dressing.

Serve

Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).

A Roasted Garlic Buddha Bowl bursting with nutty brown rice, sweet roasted vegetables,wilted greens, crunchy raw green onions, sesame seeds &amp; heavenly roasted garlic sauce.

Roasted Garlic Buddha Bowl

brown rice

butternut squash (, cubed)

sweet potatoes (, cubed)

olive oil

mushrooms

spinach

| 1/2 cup edamame beans

green onions (, chopped)

Tamari (, or soy sauce)

maple syrup

salt and pepper (, for seasoning)

sesame seeds (, for sprinkling)

silver foil

roasted bulbs of garlic ((see instructions))

lemon juice only

tahini ((you can sub cashew butter))

leftover marinade from the mushrooms

water

Tamari or soy sauce

Preheat your oven to 400

Cut the top quarter off your whole garlic bulbs exposing the cloves inside.

Brush your foil with a little oil and place the large part of the bulb in the middle of the foil and draw it up around, squeezing tightly shut all over. Place in the oven and roast for about 30 minutes. Check they feels squishy through the foil. If they don't return to the oven for a few minutes more.

When ready allow to cool in the foil. (It might seem like a lot of garlic but once roasted the flavour mellows and won't be any where near as dominant as it would if you didn't roast it).

Brush your sweet potatoes with olive oil and sprinkle with salt. Place on a baking tray and put in the oven either with the garlic or after it is ready.

Toss your butternut squash cubes in a little olive oil, season and add to the tray with the sweet potatoes about 15 minutes later.

Roast the butternut squash and potatoes for about another 45 minutes or until both are tender.

In a small bowl mix together the teaspoon of sesame oil, the tablespoon of Tamari and and the 1 teaspoon of maple syrup.

Add the mushrooms to the bowl and allow to soak for a minimum of 10 minutes, stirring them every so often so they get covered in the marinade.

Cook your brown rice according to the directions on the package.

In the last 10 minutes add your mushrooms to the baking tray with the potatoes and squash, making sure to reserve the marinade.

Squeeze the roasted garlic out of each clove and into a food processor or blender. If you squeeze from the base of each they should pop out easily.

Add all the other sauce ingredients including the leftover mushroom marinade and blitz until smooth.

Heat a small fry pan and wilt your spinach over a medium heat with a tiny drop of oil and some salt and pepper.

Add your edamame beans to a small bowl and cover with boiling water. Leave to stand for a few minutes while you assemble your bowls.

Start with some rice in each bowl, then top that with the spinach, mushrooms, butternut squash, some sweet potato sliced into rounds, the drained edamame beans and a sprinkling of green onions.

Drizzle over plenty of the roasted garlic sauce and sprinkle with sesame seeds.

Dig in!

This healthy Asian rice bowl with edamame beans, shiitake mushrooms and nori is full of different textures and flavours that make a delicious lunch or dinner. Vegan, Gluten-Free, Dairy-Free.

Asian Rice Bowl with Sesame Soy Dressing

edamame beans,

cashew nuts, raw

sunflower seeds

radish leaves

spring onions

radishes

nori seaweed sheets

Tbs coconut oil

Tbsp tamari or soy sauce

Tbsp sesame oil

birds eye chili, optional

Bring a medium pot of water to the...

Bring a medium pot of water to the boil. Rinse rice under running water. Add the rice to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, rinse under cool water and drain.

Blanch the pre-cooked frozen edamame beans in boiling...

Blanch the pre-cooked frozen edamame beans in boiling water for 2-3 minutes, rinse under cold water. If the beans you are using have not been pre-cooked or are raw then cook according to instructions on the packet.

In a small frying pan or skillet add...

In a small frying pan or skillet add 1 Tbsp of oil and 1/2 Tbsp of tamari or soy sauce. Add the cashew nuts and sunflower seeds and stir for 2-3 minutes on medium heat until they are lightly golden. Remove and set aside on a paper towel to drain.

Peel and chop the mushrooms and chop the...

Peel and chop the mushrooms and chop the spring onion. Stir these through the brown rice. Roughly tear the nori seaweed into strips and stir through the rice.

Assemble your rice bowls, add the rice in...

Assemble your rice bowls, add the rice in first with the mushrooms, onion, and seaweed mixture. Next top with sliced radish, chopped radish leaves or other greens, the edamame beans, and the cashew and sunflower seeds.

Pour the dressing over each rice bowl. Top...

Pour the dressing over each rice bowl.  Top with fresh chili if desired.

Delicious, nutritious vegan Buddha Bowl. It&#x27;s gluten free, oil free friendly, packed with nutrition and that dragon dressing is addictive!!!

Vegan Buddha Bowl

yeast

soy sauce

maple syrup (more to taste)

garlic,

S&P,

tbsp black pepper (to taste)

garlic powder

sea salt

olive oil (skip if oil-free)

sriracha sauce

buckwheat groats, cooked

cauliflower florets,

broccoli

garlic, chopped

green onions, chopped

mango,

cilantro, fine chop

lime, juiced

red pepper flakes,

cayenne

avocadoes,

cherry tomatoes,

purple cabbage, shredded

beans (brown, pinto, black, chickpeas)

sprouts

seeds/nuts, eg. pumpkin, sesame, sunflower

mixed leafy greens, chopped

Tofu can be made 3 or 4 days in advance and stored in fridge.

Wrap a block of extra firm tofu in some paper towelling or a clean kitchen towel. Place a couple heavy books or a cast iron skillet on top to press for about 5-15 minutes.

*While the tofu is pressing make the dragon sauce.

Cut the tofu block into ~1&quot; cubes and place back on paper towel.

Dust tofu cubes with liberal amounts of cracked black pepper and finely ground pepper - pressing pepper into all sides. Add a sprinkle of garlic powder (or any spice) over the cubes.

Heat oil in a cast iron pan (or oven safe skillet) on high heat until shimmering, sprinkle with sea salt.

Sear the tofu on each side until golden and crispy. The tofu will naturally release from the pan as it crisps up.

Oil-free Tip: Place the tofu in the hot non-stick pan (medium-high) and don&#39;t touch it until the tofu naturally releases. Then flip to sear on all the sides.

PEPPER CRUSTED TOFU (or any flavor)

Whisk all sauce ingredients until smooth. Taste and adjust seasoning as necessary.

I like my dressing garlicky, sour (apple cider vinegar) and not very sweet so I recommend starting with the lower quantities, blending, and adjusting to your own taste preference.

Will keep in fridge in airtight container for up to 3 or 4 days.

DRAGON DRESSING (make while tofu is pressing)

Cook 1 cup of buckwheat groats according to package directions - do not overcook! Can also serve on brown or basmati rice, quinoa, couscous, etc.

Meanwhile, heat oil a large pan over medium-high heat. Add cauliflower and broccoli florets and stir fry for 3 or 4 minutes until they are tender crisp.

Add the minced garlic, and cooked buckwheat and stir while they toast up. Taste and season with S&amp;P.

Stir in sliced green onions. Remove from heat immediately and set aside. 

BUCKWHEAT STIR FRY

Peel and cut the mango into chunks, dice the red onion, and chop the cilantro. Add all ingredients including spices to a bowl and toss to incorporate.

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The most viewed vegan power bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine