Lunch

Vegan Power Bowl

Variety of vegetables, whole grains, and legumes combined with a lemon tahini dressing, easy recipe for athletes

35

min

Meal benefits

Includes a wide range of essential nutrients, vitamins, and minerals, such as vitamin C, vitamin A, potassium, and folate to help with various body functions.

Includes healthy fats which are proven to aid in cardiovascular health and reduce the risk of heart disease.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

474

Protein

18

g

Fats

18

g

Carbs

60

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

50

g

quinoa, uncooked

50

g

canned chickpeas, drained and rinsed

100

g

sweet potato, diced

50

g

broccoli florets

1

red bell pepper, sliced

0.5

small avocado, diced

20

g

red cabbage, shredded

1

tbsp

pumpkin seeds

1

tbsp

tahini

1

tbsp

lemon juice

1

clove garlic, minced

1

olive oil

1

tsp

paprika

0.25

chili powder, optional for heat

Instructions

_{Step 1/4}

Prepare the Quinoa

Cook quinoa according to package instructions. Then set aside to cool down.

_{Step 2/4}

Roast the Vegetables

Preheat your oven to 200°C (392°F). Toss the diced sweet potato, broccoli florets, and red bell pepper slices with olive oil, paprika, chili powder (if using), salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

_{Step 3/4}

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a hint of water until smooth. Adjust the water to reach your desired consistency. Season with salt and pepper to taste.

_{Step 4/4}

Assemble the Power Bowl

In a large bowl, combine the cooked quinoa, chickpeas, roasted sweet potato, broccoli, red bell pepper, avocado, red cabbage, and pumpkin seeds. Drizzle with the tahini dressing and toss gently to combine.