This vegan power bowl is topped with peas, roasted sweet potatoes, radishes, and avocado, and drizzled with a lemon tahini dressing. It's a satisfying lunch or dinner.
Editor’s note: This post was originally published on May 20, 2019. Since then, it’s been updated with a rewritten post. Slight changes were made to the recipe.
This bowl celebrates fresh Spring produce, including radishes, green peas, and green peas. It's family-friendly, take-to-work-friendly, and kid-friendly as it can be prepped in advance, doubled, and easily customized for the kiddos.
The wonderful thing about making your own plant-based Buddha bowl is that you can use whatever ingredients you have stocked in your kitchen. Let's say you don't have any green onions or pumpkin seeds. Just use whatever you do have in your kitchen, such as chopped almonds, red onions, or skip entirely.
How to make a vegan power bowl
If you want to make the bowl when you're ready to enjoy it,
- Prepare the sweet potatoes: Combine the diced sweet potato in a bowl with oil, salt, and pepper. Arrange on a baking sheet in a single layer and bake until golden brown, flipping halfway.
- Prepare the green peas: In a skillet, warm the oil. Add the garlic, green peas, salt, and pepper. Cook until the green peas are warm and cooked through.
- Assemble each bowl: Separate the greens, roasted sweet potatoes, green peas, quinoa, avocado, radishes, green onions, pepitas, and hemp seeds between the two bowls. Drizzle with the Creamy Lemon Tahini Dressing and enjoy.
How to make ahead of time
You can either prepare the bowl when it's time to eat or you can prep the ingredients beforehand so you can make the bowl in minutes when it's time to eat.
I prefer to roast my sweet potatoes beforehand, cook a big batch of quinoa, and prepare the vegetables. When I'm ready to eat, I pull out the ingredients and prepare my meal.
More bowl recipes
If you enjoyed this vegan power bowl and you're looking for more bowl recipes, you'll love my new cookbook Plant Power Bowls. It's filled with 70 plant-powered recipes for every season of the year, including a section just for plant-based desserts!
Ingredients
Roasted Sweet Potatoes
- 1 sweet potato, diced
- ½ tablespoon avocado oil
- sea salt and black pepper, to taste
Sauteed Green Peas
- ½ cup green peas
- 1 clove garlic, minced or grated
- ½ tablespoon avocado oil
- sea salt and black pepper, to taste
Additional Bowl Ingredients
- 3 cups mixed greens
- 1 cup cooked quinoa
- 1 avocado, sliced
- ¼ cup sliced radishes
- 2 tablespoons thinly sliced green onions
- 2 tablespoons pepitas
- 2 tablespoons hemp seeds
- ¼ cup Creamy Lemon Tahini Dressing
Instructions
- Prepare the sweet potatoes. Preheat the oven to 425 F. Add the diced sweet potato into a medium bowl and toss with the oil, salt, and pepper. Arrange on a baking sheet in a single layer and bake for 30-40 minutes, or until golden brown, flipping halfway.
- Prepare the green peas. In a medium skillet over low heat, warm the oil. Add the garlic and stir for a few minutes until the garlic is fragrant and slightly transparent. Increase the heat to medium and add the green peas, salt, and pepper. Cook for about 5 minutes, or until the green peas are warm and cooked through.
- Assemble each bowl with half of the greens, sweet potatoes, green peas, quinoa, avocado, radishes, green onions, pepitas, and hemp seeds. Drizzle with the Creamy Lemon Tahini Dressing and serve.
Pamela says
This is so easy and fun to make with my kids!
Chelsea says
Made this for dinner last night. SO good.
Sapana Chandra says
Yay! So glad to hear!
Rebecca says
This recipe convinced me to buy your cookbook! SO DELICIOUS!
Sapana Chandra says
That makes me so happy to hear! I