Vegetarian Power Bowl Recipe
Brown rice, roasted vegetables, avocado, hummus, cucumber, tomatoes, pumpkin seeds, citrus soy dressing
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Ingredients
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Base
Roasted Vegetables
Fresh Toppings
Citrus Soy Dressing
Method
Base
- 1
Cook the brown rice
Rinse the brown rice under cold water. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes until the rice is tender and water is absorbed. Let rest covered for 5 minutes, then fluff with a fork.
Roasted Vegetables
- 2
Prepare and roast vegetables
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the sweet potato cubes, broccoli florets, and chopped red bell pepper with olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Fresh Toppings
- 3
Prepare fresh toppings
Slice the avocado, halve the cherry tomatoes, and thinly slice the cucumber. Set aside. Toast pumpkin seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until fragrant and slightly golden. Set aside.
Citrus Soy Dressing
- 4
Make the dressing
In a small bowl, whisk together soy sauce, orange juice, lemon juice, maple syrup, sesame oil, minced garlic, and grated ginger until well combined. Set aside.
Assembly
- 5
Assemble the power bowl
In a large serving bowl, add a base of cooked brown rice. Arrange roasted vegetables, sliced avocado, cherry tomatoes, cucumber, and a dollop of hummus over the rice. Sprinkle with toasted pumpkin seeds. Drizzle with citrus soy dressing just before serving.
