Vegan Recipes
Vegan Recipe: Brain Power Bowl | Protein and Fiber Packed
30
Apr
Apr
The Recipe was originally created and published by Think Plant Based by Julia.
About the Creator: Julia, an active vegan since 2000. She moved to Vancouver, Canada in 2008 from Berlin, Germany to pursue acting and art. Along the way, I met my wonderful husband, Shane, and with his help create what you know as Think Plant-Based.
Vegan Recipe: Brain Power Bowl – Serves: 2 | Prep Time: 15 Minutes | Cooking Time: 30 Minutes
INGREDIENTS
- 1 large sweet potato (diced into 1/2 inch pieces)
- 1 1/2 cooked or 1 can chickpeas
- 1 tsp coriander
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne powder
- 1/2 tsp or more salt
- 1 cup quinoa
- 2 cups of water
- 2 cups (frozen) kale
- 1 avocado
- 2 Tbsp sesame seeds
- 1 Tbsp hemp seeds
- 1/2 tsp salt
Instructions
- Preheat your oven to 375 F (190 C) and get a baking tr ay with parchment paper ready.
- Put half of the baking tray with sweet potatoes and spinkle salt on them.
- Toss the chickpeas in a bowl with all the spices. Then transfer them to the other half of the baking tray next to the sweet potatoes.
- Bake for 30 Minutes. Flip the sweet potatoes and chickpeas after 15 Minutes
- In the meantime, cook the quinoa in a medium-sized pot with 2 cups of water until it boils. Add 1/2 tsp of turmeric and 1/3 tsp of salt to the pot. Cover the pod with a lid and cook for 15 minutes. Once the water is absorbed by the quinoa and has a fluffy texture, it’s ready!
- Mix in the frozen kale and let it defrost in the cooked quinoa.
- Pour the quinoa with the kale evenly in two bowls. Top the bowls with the roasted sweet potatoes, chickpeas, avocado slices.
Enjoy!!!
Vegan Recipe Notes:
Sprinkle some hemp seeds and black sesame seeds on top to make it even more of a power bowl!
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