By: Adit Sunuwar

Plant-based power bowls are very popular these days. These bowls are made by mixing a variety of grains, vegetables, proteins and tasty dressings, which provide both nutrition and taste. Such bowls are an easy, quick and tasty option for those who want to adopt a healthy lifestyle.

Why choose plant-based power bowls?

Nutritious: A balanced mix of whole grains, vegetables, proteins and healthy fats.

Countless options: You can get a new taste every time by mixing your favorite ingredients.

Suitable for meal prep: You can prepare a lot at once and eat quickly throughout the week.

Tasty and satisfying: The combination of different flavors, colors and textures is tempting.

Easy way to make power bowls

1. Base:

Quinoa, brown rice, farro, or greens (spinach, kale, spinach)

2. Protein:

Chickpeas, black beans, tofu, tempeh, or lentils

3. Vegetables:

Roasted (sweet potatoes, broccoli, carrots, beets, squash)

Raw (carrots, radishes, cucumbers, tomatoes)

4. Healthy fats and crunch:

Avocado, almonds, cashews, or seeds (pumpkin, sunflower)

5. Dressing:

Tahini-lemon, sesame-ginger, or your favorite vinaigrette

6. Toppings:

Fresh coriander, microgreens, or lime juice

Special recipe: Sugarcane and Chickpea Power Bowl

Ingredients:

1 cup cooked quinoa

1 small sugarcane, chopped

1 cup kale, chopped

3/4 cup cooked chickpeas

1/2 avocado, chopped

1/2 cup cherry tomatoes, chopped

1 tablespoon pumpkin seeds

2 tablespoons olive oil

1/2 teaspoon smoked paprika

Salt, pepper to taste

For the dressing:

2 tablespoons tahini

Juice of 1/2 lemon

1 tablespoon honey or maple syrup

1–2 tablespoons hot water

Salt

Instructions

1. Roast the sugarcane:

Preheat oven to 200°C. Mix olive oil, salt, pepper and paprika in the sakharkhand and place on a tray. Roast for 20-25 minutes until golden and soft.

2. Make the chickpea crisps:

Heat olive oil in a pan and add the chickpeas, salt and pepper. Cook for 5-7 minutes until crispy.

3. Prepare the kale:

Apply a little olive oil and salt to the kale and massage for 1-2 minutes, which will soften the leaves.

4. Make the dressing:

In a small bowl, mix the tahini, lemon juice, honey and salt. Add water to make a thick but pourable mixture.

5. Prepare the bowl:

In a large bowl, place the quinoa, kale, roasted sakharkhand, crispy chickpeas, tomatoes, avocado. Sprinkle the dressing and pumpkin seeds on top.

 Tips and Variations

You can also use brown rice or farro as a base.

You can use black beans or tofu for protein.

Using seasonal vegetables makes the taste different and fresh.

You can sprinkle almonds, cashews, or other seeds for crunch.

You can add some chili flakes or hot sauce for a spicy flavor.

Conclusion

Plant-based power bowls are a celebration of health, flavor, and color. These bowls can be easily modified to suit your taste and needs. Whether you are a vegetarian or want to add more vegetables to your diet, these bowls will keep you satisfied and energized.

If you try this recipe, write your experience and suggestions in the comments below.