This green power bowl oozes nutritious deliciousness! Filled with a grain, a green and a bean this plant based vegan bowl is perfect for lunch or a light dinner.
Ingredients in Green Power Bowl
I love this green salad bowl! It is full of good for your ingredients that are full of nutrients. It makes me happy to see so much green in one bowl especially in the winter. Green is vibrant and considered the color of growth. I can feel my health growing in both balance and harmony when I eat this bowl. It is so good.
This vegan power bowl is quite simple to put together! Here are the ingredients you will need:
- Red Onion
- Rice and Quinoa Mix
This bowl contains a grain, a green and a bean! I truly love to eat this way. I heard this first on No Meat Athlete so no way can I claim this expression, but I have always loved it and try to adhere to it when planning my plant based meals!
How to Make this Vibrant Salad Bowl
This green power bowl is vibrant. I love it! If you are looking to add some vegetables to your salad bowl – THIS IS IT. I love the combination of warm vegetables against fresh salad greens and in my opinion no dressing is even needed. I added just a squeeze of lemon to my salad bowl and that was good enough for me! The tartness of the lemon paired so well with the savory garlic herb vegetables.
For this vegan power bowl, first you will need to chop your vegetables and mix them with the seasoning. Next, roast both you’re vegetables and edamame.
While your vegetable and edamame roast, make your rice and quinoa mix.
After everything is done, toss it in a bowl with fresh greens. Top with a squeeze of lemon and avocado slices.
How to Serve and Store This Buddha Bowl
This nutritious buddha bowl is best served fresh! But you can store the vegetables (separate from the fresh greens) and enjoy the bowl as a buddha bowl meal prep.
I would not recommend freezing the ingredients after you roast them.
Here are some frequently asked questions about green power bowls:
- What grains can I use in a power bowl?
This recipe uses a brown rice and quinoa mix. I like the mix from Minute Maid Rice because it is done fast and does not require me to soak the quinoa (which I do for my own digestion purposes). You can substitute quinoa or your favorite brown rice! I would shy away from any mixes that contain seasonings already mixed into them.
- Are power bowls healthy?
This plant based power bowl that focuses on fresh ingredients is healthy for you and will fill you up with nutrient dense vegetables.
- What is a green bowl?
According to Wikipedia a green bowl is actually some type of sport of American football played in Japan….BUT in my plant based world a green bowl is any bowl full of fresh greens, nutrient dense green vegetables such as broccoli and a healthy fat such as avocado.
A green bowl could also be some type of smoothie bowl made with avocado and fresh greens.
- What makes this a buddha bowl?
This is considered a buddha bowl because it is meatless salad bowl full of nutrient dense ingredients such as fresh greens and plant based protein.
- Can buddha bowls be eaten cold?
Yes and they also can be ate warm! This power bowl is best ate warm.
- What is in a power bowl?
A power bowl is full of a combination of nutritious fats, protein and carbohydrates. This salad bowl satisfies all of those requirements!
If you make this power bowl, I would love to know. Tag @badtothebowl.com on social media.
Green Power BowlCourse: Salad Bowl, Side Dishes, VegetableCuisine: AmericanDifficulty: Easy
This green power bowl is full of plant based ingredients and perfect for lunch or dinner.
- Roasted Vegetables & Edamame
1 medium sized bunch asparagus, woody ends removed
1/2 of red onion, sliced
1 small bunch broccoli, broke into florets
1 cup frozen peas, thawed
1 tsp. garlic herb seasoning
1 – 12 oz package edamame, thawed (I used this brand)
pinch of salt
1 cup Rice & Quinoa Mix (or brown rice or quinoa)
1/4 tsp vegetable bullion/base (I used this brand)
- Power Bowl
Fresh salad greens
- Preheat oven to 425 degrees, line two large rimmed baking sheets with parchment paper or a silpat mat.
- Toss asparagus, onion and broccoli with garlic herb seasoning. Place on one of the prepared baking pans.
- Spread thawed and drained edamame on the other lined baking pan. Sprinkle lightly with salt.
- Roast vegetables on bottom rack of the oven and roast edamame on top rack of oven for 20 minutes. Rotate and roast 5-10 minutes more. Keep an eye on both pans! My oven is gas propane and may cook differently than yours.
- While the vegetables and edamame roast, make your rice according to package direction and include your bullion.