Superfoods Collection: Plant-Based Power Bowl
Made by Tess
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100% EBT-Friendly
Total Time: Approximately 35 Minutes
This colorful superfoods recipe brings together quinoa, roasted sweet potatoes and chickpeas, protein-packed edamame, creamy avocado, pumpkin seeds, and a vibrant turmeric tahini dressing. The combination delivers satisfying plant-based protein, fiber, healthy fats, and bold flavor in one nourishing bowl that works beautifully for lunch, dinner, or meal prep.
Superfoods in This Recipe
- Quinoa: Provides complete plant protein, fiber, magnesium, iron, and several B vitamins.
- Sweet Potatoes: Rich in beta-carotene along with fiber, potassium, and vitamin C.
- Chickpeas: Provide plant protein, fiber, folate, iron, and complex carbohydrates that help make meals more satisfying.
- Edamame: A complete plant protein that also supplies fiber, folate, iron, and potassium.
- Avocado: Rich in monounsaturated fats, fiber, potassium, folate, and vitamin E.
- Pumpkin Seeds: Supply magnesium, zinc, iron, plant protein, healthy fats, and antioxidants.
- Turmeric: Contains curcumin, a naturally occurring plant compound known for antioxidant properties.
- Tahini: Made from sesame seeds and provides healthy fats, plant protein, calcium, and copper.
Estimated Nutrition Per Serving
| Calories: ~650 | Protein: ~24g | Carbs: ~71g | Fat: ~34g | Fiber: ~18g |
Ingredients:
For the Power Bowl
- 2 small sweet potatoes (diced)
- 3 cups chickpeas (cooked)
- 1 tbsp olive oil
- 1 tbsp harissa paste
- 1 cup dry quinoa
- 6 cups kale
- 2 cups frozen shelled edamamae (thawed)
- 2 avocados
- 2 tbsp pumpkin seeds
For the Turmeric Tahini Dressing
- 3 tbsp tahini
- 1/3 tbsp ground turmeric
- 1 tbsp agave syrup
- 2 tbsp lemon juice
- waterr (as needed)
- pinch salt
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Cook the QUINOA according to package directions until tender and fluffy.
- Preheat the oven to 425°F.
- Add the diced SWEET POTATO and CHICKPEAS to a baking sheet. Toss with OLIVE OIL and HARISSA.
- Roast for approximately 25–30 minutes, tossing halfway through, until the sweet potatoes are tender and lightly caramelized and the chickpeas are slightly crisp.
- Prepare the EDAMAME according to package directions and drain well.
- Make the dressing by whisking together the TAHINI, TURMERIC, LEMON JUICE, SALT, and BLACK PEPPER. Add WATER gradually until smooth and pourable.
- Divide the cooked quinoa between serving bowls.
- Arrange the roasted SWEET POTATOES, CHICKPEAS, EDAMAME, and sliced AVOCADO over the quinoa.
- Sprinkle with PUMPKIN SEEDS.
- Drizzle generously with the TURMERIC TAHINI DRESSING and serve.
Recipe Notes
- Tess’s video identifies the bowl components but does not provide exact ingredient measurements, so the amounts used for this version are practical estimates.
- Add water to the tahini dressing gradually because tahini may thicken before becoming smooth and pourable.
- Adjust the harissa according to your preferred spice level.
- For meal prep, store the avocado and turmeric tahini dressing separately until serving.
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