Indulge in the mouthwatering flavors of our vegan power bowl recipe! This bowl is a taste sensation. And don’t forget the amazing tahini-lemon dressing that adds the perfect tangy kick.
Get ready to satisfy your cravings with this delicious, wholesome meal. Don't miss out on this delectable recipe that will leave you coming back for more!
If you enjoy nutrient-dense meals on your menu, then you might also appreciate our vegan rainbow salad recipe.
This recipe has a base set of ingredients and then a simple dressing. For exact measurements, see the printable recipe card at the bottom of the post.
- Swiss chard
- Sweet potato
- Fresh parsley
- Basmati rice (cooked)
- Lemon juice
For this vegan power bowl recipe, we will start by cooking the ingredients that need it. Preheat the oven to 400°F/200°C and then line a baking sheet with parchment paper. While this preheats, you will peel and cut the sweet potato into small pieces.
Spread the potato over the baking sheet and roast for 20 to 30 minutes, until it has softened and is browning around the edges. You can toss it with olive oil and seasonings before baking if desired.
While this bakes, bring a stockpot of water to a rolling boil. Once boiling, drop the chopped Swiss chard into the boiling water for 2 to 3 minutes, just until it is nicely softened. Remove and place into a large bowl of ice water to stop the cooking process.
If you need to cook the rice, add it to a saucepan of 1 ½ cups boiling water. Let it cook for 10 to 15 minutes, stirring regularly, until the water has evaporated and the rice is tender.
Before serving, you will whisk together the tahini and lemon juice.
Then, layer the rice, chickpeas, potato, and Swiss chard in a large bowl.
Top with the sliced avocado and dressing.
Don't have everything on hand or have ingredient preferences? Check out the ideas below for substitutions.
- Use any preferred rice or grain such as bulgar, farro, couscous, brown rice, or quinoa
- Replace the sweet potato with cubed butternut squash or regular white potatoes
- Use spinach, kale, collard greens, or mustard greens instead of Swiss chard
- Replace the chickpeas with black beans, lentils, kidney beans, or cannellini beans
Most of the substitutions above add a variation to this vegan power bowl. However, if you want something a bit different, below are some ideas that turn it into a new meal.
- Add more vegetables such as roasted red bell peppers, red onions, zucchini, or squash
- Use any light and fresh salad dressing, or skip the dressing and use just a squeeze of lime or lemon
- Replace the rice with flavored wild rice, cilantro lime rice, or even cauliflower rice
- Top with roasted corn, black beans, diced tomatoes, and avocado then use a vegan Chipotle ranch
I prefer to store the ingredients separately whenever possible. Store any leftover cooked rice in an airtight container in the refrigerator for up to 4-5 days.
Allow the roasted sweet potato and Swiss chard to cool completely, then store them in separate airtight containers in the refrigerator for up to 3-4 days.
Prepare the dressing separately and store it in a jar or airtight container in the refrigerator. It should last for about a week.
If you have already made the vegan power bowl, you can place it in the fridge in an airtight container for up to 2 days. It will become watery and not so tasty when stored combined for longer.
Is your kitchen stocked with all of the necessary tools? If not, check below for my suggestions to add to your kitchenware.
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper
- Wooden spoon
- Measuring cups and spoons
- Mixing bowls
Balance and Layer Flavors: Pay attention to creating a balance of flavors in your power bowl. Incorporate different tastes and textures by combining ingredients with varying levels of sweetness, acidity, and crunch.
Don't forget to layer your dressing evenly to enhance the overall taste of the bowl.
The basic power bowl method includes a dark green leafy vegetable and toppings. Typically this would be fresh vegetables and a light dressing. In that case, yes, power bowls are good for you.
While I prefer this served hot, you can definitely serve this cold. It really depends upon your own preferences.
Want more fresh salads on your menu? Look no further! Below are some of my personal favorites.
Top this power bowl with more protein from the options below.
Vegan Power Bowl with Swiss Chard
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Peel and cut the sweet potato into small pieces.1 sweet potato
- Spread the sweet potato on the baking sheet and roast for 20 to 30 minutes until softened and lightly browned.
- Meanwhile, bring a stockpot of water to a rolling boil. Add the chopped Swiss chard to the boiling water and cook for 2 to 3 minutes until softened. Remove the Swiss chard from the pot and place it in a large bowl of ice water to stop the cooking process.4 cups Swiss chard
- If needed, cook the rice by adding it to a saucepan with 1 ½ cups of boiling water. Stir regularly and cook for 10 to 15 minutes until the water evaporates and the rice becomes tender.1 cup Basmati rice
- In a separate bowl, whisk together the tahini and lemon juice to make the dressing.1 tablespoon tahini, 3 tablespoon lemon juice
- To serve, layer the rice, chickpeas, roasted sweet potato, and Swiss chard in a large bowl. Top with sliced avocado and drizzle with the dressing.½ cup chickpeas, ½ avocado, ¼ cup fresh parsley
- Use any of your favorite dark green leafy vegetables to replace the Swiss Chard. Mustard greens, collard greens, spinach, and kale are common options.
- If not serving right away, store the ingredients separately so they last longer.
Don't forget to practice food safety when making this or other recipes in your home kitchen. Check out our top tips below!
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.