This vegan power bowl is packed with nutrients and flavors. The roasted squash, cauliflower, warm farro, and pumpkin seeds make it perfectly suited for fall.

This month’s Recipe Redux challenge was to create a plant protein power bowl. From smoothie bowls to salad bowls, bowl-based meals are all the rage these days. I love the trend, as it generally means adding a variety of plant-based foods to your plate, or rather, your bowl. Making vegan power bowls is a great way to incorporate plant-based protein into the diet.

“Make half your plate veggies is” a phrase I say often. While this can be a challenge when served some classic American meals, it’s easy when veggies are the base or mainstay of your meal, as in these bowls. Even better, rather than just having a side of broccoli on your plate, the bowl trend encourages a VARIETY of veggies…ideally of different colors and textures.

This focus on variety means that not only are you getting a serious dose of nutrition, but your taste buds and belly will also be satisfied.

I admit, half the fun of these bowls is arranging the ingredients on top (and then taking a photo). I mean, it wouldn’t look as good if it was all mixed up to start. (Besides, wouldn’t it be considered a salad then? Haha!)

Another part of these bowls that I love is that you can make them with any veggies and leftovers you have on hand. While a recipe can be good for ideas or to come up with a tasty sauce or dressing, it’s not needed (but if you are looking for another delicious one, try this one).

Case in point, this bowl idea came to be from one of my lunch moments when I knew I wanted a healthy, but more-hearty-than-a-salad type lunch. I cooked up some farro and added it to a bowl of mixed greens, along with some canned black beans, roasted squash, and some pea tendrils. I added a drizzle of homemade vinaigrette–and oh, my, yum!

Not one to be patient when it comes to food, I ate it with the farro still steaming hot…and loved it that way. It made for a perfect fall vegan power bowl. Enjoy a piece of dark chocolate for dessert and you will be smiling. Simple + healthy.

Vegan Power Bowl

 

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Prep time

15 mins

Total time

15 mins

 

This veggie-packed power bowl makes for a balanced vegan lunch or dinner entree. Studded with flavors of autumn--such as squash and pumpkin seeds, it's delicious served with warm farro and roasted veggies.

Author: Maria Adams

Recipe type: lunch, dinner

Cuisine: vegan

Serves: 2

Ingredients

• DRESSING
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon minced garlic
• 2 pinches of salt
• POWER BOWL
• 4 cups mixed greens (or combo mixed and baby spinach)
• 1 cup canned black beans, rinsed and drained
• 1 cup cooked farro (cooked in vegetable stock)
• 1 cup roasted acorn or butternut squash, sliced or diced
• 1 cup roasted cauliflower florets
• 1 cup microgreens or pea tendrils
• ¼ cup salted pumpkin seeds

Instructions

1. Add dressing ingredients to a small bowl or jar. Whisk (or shake jar) to combine.
2. Distribute mixed greens into 2 wide bowls. Arrange the rest of the ingredients on top.
3. Drizzle with dressing. Enjoy!

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• Cook the farro in veggie stock for added flavor.
• You could use freekeh, wild rice, or quinoa instead of the farro.
• Roast squash and cauliflower with a little organic canola or extra-virgin olive oil, salt, and pepper; if the squash is diced or sliced thin (1/4 to 1/2 inch pieces) it will only take 20-30 minutes at 425 degrees.
• Don’t eat the skin of the acorn squash (but you can eat the skin of a delicata squash!); I left the skin on in these photos to make a pretty presentation.
• You can make farro, squash, and cauliflower ahead of time, but they are delicious served warm on a cool weather day.
• Use the listed vinaigrette or your favorite dressing.

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