Vegan Power Bowls

Vegan Power Bowl made with Crystal Margarine

Vegan Power Bowl made with Crystal Margarine

Vegan Power Bowl

Perfect for dinner, this healthy quinoa power bowl with roasted veggies is drizzled with a tangy lemon-tahini dressing.

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

Roasted Vegetables:

  • 3 tbsp (45 mL) Crystal Margarine, melted
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground turmeric
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) pepper
  • 1 lb (500 g) sweet potatoes, diced
  • 1 small red onion, diced
  • 4 baby bell peppers, seeded and diced

Power Bowl:

  • 2 cups (500 mL) cooked quinoa
  • 1 tbsp (15 mL) Crystal Margarine
  • 1/4 cup (60 mL) tahini paste
  • 1 tsp (5 mL) lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1/2 tsp (2 mL) cayenne pepper
  • 1 tbsp (15 mL) maple syrup
  • 1 cup (250 mL) packed baby spinach
  • 1 cup (250 mL) canned chickpeas, drained and rinsed
  • 4 tsp (20 mL) toasted sesame seeds

Instructions:

  1. Roasted Vegetables: Preheat oven to 400˚F (200˚C). In large bowl, stir together melted margarine, salt, cumin, turmeric, paprika, coriander, garlic powder and pepper; add sweet potatoes and red onion, tossing to coat well. Transfer to parchment paper–lined baking sheet. In same bowl, toss bell peppers with remaining seasoning mixture; set aside.
  2. Bake for 10 to 15 minutes or until sweet potatoes and red onion are golden brown and slightly tender. Add bell peppers to baking sheet; cook for 3 to 5 minutes or until vegetables are tender.
  3. Power Bowl: In heatproof bowl, microwave quinoa and margarine on High for 3 to 5 minutes or until quinoa is warmed through. Fluff with fork.
  4. In small bowl, whisk together tahini paste, lemon zest, lemon juice, garlic, salt, pepper, cayenne pepper and maple syrup; whisk in 1/2 cup (125 mL) water until smooth.
  5. Divide quinoa among 4 bowls. Top evenly with roasted vegetables, spinach and chickpeas. Drizzle with tahini sauce; sprinkle with sesame seeds.

Tips:

  • Substitute lentils or tofu for chickpeas if preferred.
  • Add diced or sliced avocado to bowl if desired.