Power Vegan Bowl Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.

In a bowl, toss sweet potato cubes, bell pepper slices, and zucchini with 1 1/2 tablespoons olive oil, smoked paprika, cumin, kosher salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, turning once halfway, until sweet potatoes are tender and edges are caramelized and vegetables are golden. Remove from oven and let cool slightly.

If using dried lentils: rinse 3/4 cup dried black beluga lentils under cold water. Combine with 2 1/4 cups water in a small saucepan, bring to a boil, then simmer gently for 20–25 minutes until tender but not mushy. Drain any excess water and season with 1/4 tsp salt. (If using ready-cooked lentils, skip this step.)

While lentils cook, massage the torn kale with 1/2 teaspoon olive oil and a pinch of salt for 30 seconds to soften. Combine massaged kale and arugula in a mixing bowl with the chopped fresh herbs.

Whisk together tahini, water, apple cider vinegar, maple syrup, minced garlic, salt, and pepper in a small bowl until smooth and pourable. Adjust water 1 teaspoon at a time if you want a thinner consistency. Taste and adjust seasoning.

Divide lentils between two bowls (about 1 cup lentils per serving). Arrange roasted vegetables (about 3/4 cup per bowl) on one side, and the arugula-kale-herb mixture on the other.

Add sliced avocado to each bowl (1/2 avocado per serving). Drizzle lemon juice over avocado and sprinkle a pinch of sea salt to prevent browning.

Drizzle 1–2 tablespoons tahini dressing over each bowl, and sprinkle toasted seeds on top for crunch.

Garnish with additional fresh herbs if desired and serve immediately.

Grilled chicken: season a 4–6 oz portion with salt and pepper; grill or pan-sear over medium-high heat with 1 tsp olive oil for 4–6 minutes per side until internal temp reaches 165°F (74°C). Rest 3 minutes, slice, and place on top of the bowl.

Two soft-cooked eggs: bring a small pot of water to a gentle boil, lower in eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 2 minutes, peel, and halve. Place halves atop the bowl.

Seared salmon: season a 4–6 oz fillet with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat, skin-side down, sear 3–4 minutes until crisp, flip and cook 2–3 more minutes until desired doneness. Rest 2 minutes, flake and add to bowl.