Vegetarian Power Bowl Recipe

Cook rice

Rinse 1 cup short-grain brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2.5 cups water and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 10 minutes, then fluff with a fork. Measure out 2 cups cooked rice for the bowl (reserve any extra for another use).

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Peel and dice sweet potato into 1/2-inch cubes to make about 1 cup. Toss sweet potato, 1 cup broccoli florets and 1/2 cup sliced red bell pepper with 1.5 tbs olive oil, 0.5 tsp smoked paprika, 0.25 tsp ground cumin, 0.25 tsp black pepper and 0.5 tsp salt on a baking sheet in a single layer. Roast for 20–25 minutes, stirring once halfway through, until sweet potato is tender and edges are golden. Remove from oven and keep warm.

Season chickpeas

While vegetables roast, pat 1 cup canned chickpeas dry with a paper towel. Toss chickpeas with 1 tsp extra-virgin olive oil, 0.25 tsp garlic powder, 0.25 tsp ground coriander and 0.25 tsp salt. Spread on a small baking sheet or ovenproof dish and roast in the oven for 12–15 minutes (can be done alongside vegetables) until slightly crisp. Alternatively, sauté in a skillet over medium-high heat 6–8 minutes until golden and slightly crisp. Set aside.

Prepare fresh produce

While rice and vegetables cook, wash and dry 1 cup baby spinach. Julienne or shred 1/2 cup carrot, thinly slice 1/2 cup cucumber, thinly slice green onions to yield about 2 tbs and chop 2 tbs fresh cilantro. Keep chilled until assembly.

Make tahini dressing

In a small bowl whisk together 2 tbs tahini, 2 tsp lemon juice, 2 tbs warm water, 1 tsp maple syrup, 1 tsp soy sauce (or tamari), 0.5 tsp minced garlic, 0.125 tsp salt and 0.125 tsp black pepper. Adjust thickness by adding an extra teaspoon of warm water at a time to reach a smooth, pourable consistency. Taste and adjust lemon, salt or sweetness as desired.

Assemble the power bowl

Divide 2 cups cooked brown rice between two bowls (about 1 cup rice per serving). Arrange roasted sweet potato, broccoli and red pepper (about 3/4 cup total per bowl), 1/2 cup seasoned chickpeas per bowl (or divide evenly), 1/2 cup baby spinach, 1/4 cup carrot, 1/4 cup cucumber and half the green onions and cilantro across the rice in sections or mixed, according to preference.

Finish and serve

Drizzle about half the tahini dressing over each bowl (reserve extra in a container). Top each bowl with 1 tbs toasted pumpkin seeds, 1/4 cup sliced avocado, and a pinch (about 1/8–1/4 tsp) red pepper flakes if using. Serve immediately while roasted vegetables and chickpeas are warm.