Featuring the most delicious medley of black beans, roasted sweet potato, fluffy quinoa, and alllll the mix-ins, these vegetarian power bowls are a plant-based powerhouse!
Today’s tasty recipe was created as part of a paid partnership with Zoup! Good, Really Good®. All opinions expressed in this post are my own and I’m so excited for you to try these vibrant vegan bowls!
I’m LOVING these plant-based power bowls right now!
These vibrant veggie bowls have a few separate components that, together, make something downright magical. To keep things easy, I’ll break down each part with all the tasty details to take out any guesswork.
Each bowl features a base of fluffy seasoned quinoa, crispy roasted sweet potatoes, tender massaged kale, speedy marinated onion, and delicious mix-ins like black beans, avocado, cilantro, and any extras your heart desires!
The glory of this recipe is that everything is made while the sweet potatoes roast away in the oven. Woot!
Here’s a little breakdown of all the tasty ingredients that combine to make veggie bowl magic:
Fluffy Quinoa Base
Using Zoup! Good, Really Good® Culinary Concentrate™Savory No-Chicken Base Vegan Broth to make a speedy broth to cook the quinoa in is a total game changer. Zoup! also makesbeef and chicken bone broth bases, and all varieties are lower in sodium and higher in protein than the competition.
For the base of our vibrant veggie bowls, we’ll add a teaspoon and a half of vegan concentrate to one and a half cups of water in a blender or processor, then add a Roma tomato, cilantro leaves, and some cumin. Blend into the most delicious cooking liquid to cook your cup of dry quinoa in. Delicious!
Roasted Sweet Potato
I could eat roasted sweet potato by the bowlful. In fact, I often do! This simple recipe is my go-to for grain bowls.
- 1.5poundssweet potato(approx. two medium spuds)
- 1-2 tablespoons olive oil or avocado oil
- ½-¾teaspoonschili powder
- ½teaspoonsgarlic powder
- salt and pepperto taste
Feel free to add any seasoning your heart desires. Ground cumin tastes great here and so does some spicy cayenne pepper.
To make these seasoned spuds, preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Peel and dice sweet potatoes into 1/2-1 inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread cubed potatoes, spaced, on parchment paper. Roast for 30 minutes or until nice and crispy. For even crispier potatoes you can flip halfway through but I often skip doing so to make life easier.
Massaged Kale
I’ve said it before and I’ll say it again: the only kale worth putting in your face is massaged kale. A little rubdown with a drizzle of oil and a pinch of salt makes all the difference! The kale goes from dry and rough to tender and silky.
Speedy Marinated Onions
These are a total breeze to make and amp up the flavor of red onion for both salads and power bowls. You can measure these out via the recipe in the recipe card but I typically just slice up some red onion super thin and drizzle the oil and vinegar on top. Follow it up with some salt and pepper, mix, and marinate. Even after a few minutes they’re absolutely spectacular.
Creamy Salsa Dressing
To make a simple and oh-so-flavorful salsa dressing, combine 1/4 cup of sour cream with 2 tablespoons of your favorite red salsa. Season with ½tsp ground cumin, ⅛tspsalt, and the juice of half a lime and you’re good to go!
Another easy way to dress this beautiful bowl is to add a few spoonfuls of each: sour cream, guacamole, and salsa or pico de gallo
All the Tasty Extras
For these pretty power bowls, I enlist the help of black beans, sliced/diced avocado (or guacamole!), and fresh cilantro. You can even add your favorite hot sauce or taco sauce and some crispy tortilla chips for a fabulous crunch.
Let’s Talk About Zoup!
Using Zoup! Good, Really Good® Culinary Concentrate™ to cook the quinoa was a fantastic way to add a flavor boost to this mild grain!
This new offering from the makers of my favorite store-bought broth lives up to the name – it’s really good! Zoup! also has a full line of broths and bone broths, including chicken, beef, veggie, and seafood, plus gourmet, shelf-stable soups with varieties like Tomato Bisque and Butternut Squash with Brown Butter and Sage.
Zoup! Good, Really Good® Culinary Concentrates™ are premium clean-label broth bases made in small batches to ensure quality. There are no artificial flavors/ingredients, preservatives, or fillers, and these broth concentrates have no added sugar either making them both paleo and keto friendly! They’re also free of GMO’s, gluten, and 8 major allergens.
Not only do these delicious concentrates add a ton of flavor to recipes, but they can also be used to make the most delish sipping broth.
The 8oz glass jars are totally recyclable or you can up-cycle them into storage for homemade dressings and sauces like I do.
Visit ZoupBroth.com to learn more about their delicious concentrates, broths, and soups and feel free to follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.
The new line of Zoup! Good, Really Good® Culinary Concentrates™ are available for purchase at retailers across the country and online via ZoupBroth.com and Amazon.com.
Vegetarian Power Bowls
This tasty recipe makes 3 beautiful bowls of veggie goodness.
Since I was solo this week, I made one to devour right away and meal prepped the remainder to be easy peasy lunches!
Vegetarian Power Bowls
Featuring the most delicious medley of black beans, roasted sweet potato, fluffy quinoa, and alllll the mix-ins, these vegetarian power bowls are a plant based powerhouse!
4.88 from 8 votes
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Course: Main Dish
Cuisine: American, Vegetarian
Keyword: Vegetarian Power Bowls
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
QUINOA BASE
- 1 cup dry quinoa
- 1.5 cups water
- 1 + ½ tsp Zoup! Good, Really Good®Culinary Concentrate™ Savory No-Chicken BaseVegan Broth
- 1 roma tomato
- 1 TBSP cilantro leaves
- ½ tsp ground cumin
ROASTED SWEET POTATO
- 1.5 lbs sweet potato (approx. two medium spuds)
- 1-2 TBSP avocado oil or olive oil
- ½-¾ tsp chili powder
- ½ tsp garlic powder
- salt and pepper to taste
SPEEDY MARINATED ONIONS
- ¾ cup thinly sliced red onion
- 2-3 TBSP avocado oil or olive oil
- 1 TBSP red wine vinegar
- salt and pepper to taste
BEANS + VEGGIES
- 1 can black beans (15 oz) drained and rinsed
- 2-3 cups chopped kale
- ½ tsp avocado oil or olive oil to massage into kale
- 1 avocado (diced or made into guacamole)
- ¼-½ cup fresh chopped cilantro
CREAMY SALSA DRESSING
- ¼ cup sour cream (regular or vegan)
- 2 TBSP red salsa (choose your favorite)
- ½ tsp ground cumin
- ⅛ tsp salt or season to taste
- ½ lime, juiced
OPTIONAL EXTRAS
- guacamole
- sour cream (regular or vegan)
- lime wedges for an extra burst of citrus
- sliced jalapeño
- mexican hot sauce
- tortilla chips
Instructions
To keep things clear and simple, I've broken many of the power bowl components up into separate parts. Everything can be done while the sweet potatoes roast, including making the quinoa and prepping all your mix-ins. Woot!
FIRST ROAST THE SWEET POTATO
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Peel and dice sweet potatoes into 1/2-1 inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread cubed potatoes, spaced, on parchment paper. Roast for 30 minutes or until desired crispiness is reached.
NEXT COOK THE QUINOA
Rinse dry quinoa using a mesh strainer/sieve. In a blender or food processor, add 1.5 cups water and a teaspoon and a half of vegan concentrate. Next add a Roma tomato, cilantro leaves, and cumin. Blend into the most delicious cooking liquid to cook your cup quinoa in.
Add the cooking liquid from step 3 to a small saucepan with one cup of dry quinoa and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13-14 minutes or until quinoa is fluffy and the liquid has been absorbed. Fluff with a fork.
QUICK MARINATED ONIONS
Combine oil, vinegar, salt, and pepper in a small bowl.
Add thinly sliced red onions and mix to coat. Set aside.
MASSAGE THE KALE
Remove kale leaves from the stem and finely chop. Drizzle with a tiny bit of olive oil and add a pinch of salt.
Massage the oil into the leaves until tender in texture.
PREP REMAINING INGREDIENTS
Drain and rinse black beans. Chop cilantro and avocado. Whisk together salsa ingredients if using or simply add a spoonful of salsa and sour cream to each bowl. Guacamole is excellent here too!
READY TO EAT?
Divide quinoa between bowls. Top with roasted sweet potato, massaged kale, marinated onion, black beans, avocado, cilantro, and choice of dressing and any optional extras your heart desires. Enjoy!
Notes
Nutrition Facts below are estimated for the bowls (including dressing) using an online recipe nutrition calculator. Adjust as needed based on optional extras added or any swaps and enjoy!
Nutrition
Calories: 597kcal, Carbohydrates: 88g, Protein: 17g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 8mg, Sodium: 260mg, Potassium: 1548mg, Fiber: 20g, Sugar: 10g, Vitamin A: 27978IU, Vitamin C: 48mg, Calcium: 216mg, Iron: 6mg
Did You Make This Recipe? Leave a Comment and Rating!
More Vibrant Veggie Bowls
- Roasted Chickpea Burrito Bowls
- Vegetarian Taco Bowls
- Roasted Veggie Rice Bowls
If you get a chance to try these tasty vegetarian power bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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