Autumn Power Plant Bowl

At the end of the rainbow, there’s this delicious power plant bowl waiting.

Now that we’ve officially turned the calendar to autumn, it’s time to get inspired by fall flavors. We turn once again to the seasonal plant-based recipes in one of our favorite cookbooks, “Plant Power Bowls:  70 Seasonal Vegan Recipes to Boost Energy and Promote Wellness” by author Sapana Chandra.

Here’s the recipe for the Rainbow Quinoa Bowl, with Lemon-Tahini Dressing.   Sounds perfect for days when the sky is grey (as it often is in Seattle).

This recipe is packed with craveable ingredients and a fun mix of textures and flavors.

Quinoa is a complete, vegan protein.  Chickpeas are antioxidant-rich, full of fiber and protein. Sweet potatoes are off the charts rich in Vitamin A, Vitamin C, and Vitamin B_6.

1 cup of Brussels sprouts give you 160 percent of your daily Vitamin C.   A sprinkle of pomegranate seeds helps to prevent aging inflammation, while adding a pop of sweet-tart color and flavor. 

 

RECIPE                                                     

Courtesy of “Plant Power Bowls” by Sapana Chandra 

Rainbow Quinoa Bowl

with Lemon-Tahini Dressing

 

Ingredients

1 sweet potato (about 5 oz.), peeled and diced

1 tablespoon avocado oil

Pinch of sea salt

Pinch of freshly ground black pepper                                                                                   

2 cups cooked quinoa                        

2 cups cooked chickpeas

1 cup shredded brussels sprouts

1 medium carrot, julienned

½ medium yellow pepper, thinly sliced

½ cup roughly chopped fresh cilantro

¼ cup pomegranate seeds

 

½ cup Lemon-Tahini Dressing (recipe follows)

 

Makes 2 bowls.

1. Prepare the sweet potatoes. Preheat oven to 325 degrees F.  In a medium bowl, toss the sweet potato, oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 40 minutes, flipping them halfway through, until they start to brown slightly.
2. Assemble each bowl with half of the quinoa, chickpeas, brussels sprouts, cabbage, carrot, bell pepper, cilantro, and pomegranate seeds. Drizzle with the dressing.

 

Lemon-tahini dressing

Makes about ½ cup

Ingredients

¼ cup water                                                         

2 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 clove garlic minced

½ teaspoon ground cumin

Pinch of sea salt

 

In a small bowl, whisk together the water, tahini, lemon juice, oil, garlic, cumin and salt until smooth and creamy.  Alternatively, combine the ingredients in a blender and blend on high for 1 minute, scraping down the sides as needed.  Taste and adjust the seasoning, if desired.