Erewhon Plant-Based Power Bowl
ErewhonErewhon Plant-Based Power Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon pink Himalayan salt
For the Sautéed Chickpeas & Kale
- 1 can organic chickpeas, 15-ounce, rinsed and drained
- 4 cups organic kale, chopped, stems removed
- 1 tablespoon organic extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Lemon Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 2 tablespoons filtered water, or more, to reach desired consistency
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 organic avocado, ripe, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced organic sweet potatoes with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of pink Himalayan salt, and 1/8 teaspoon of freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside.
⏱️ 30 min•🌡️ 400
- 3
While the sweet potatoes are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, 2 cups of filtered water, and 1/4 teaspoon of pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
⏱️ 20 min
- 4
In a large skillet, heat 1 tablespoon of organic extra virgin olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the rinsed and drained organic chickpeas and cook for 3-5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min
- 5
Add the chopped organic kale to the skillet with the chickpeas. Cook for 3-5 minutes, stirring frequently, until the kale is wilted and tender-crisp. Season with 1/4 teaspoon of pink Himalayan salt and 1/8 teaspoon of freshly ground black pepper. Set aside.
⏱️ 5 min
- 6
Prepare the Creamy Lemon Tahini Dressing: In a small bowl, whisk together the organic tahini, fresh lemon juice, organic maple syrup, organic apple cider vinegar, 2 tablespoons of filtered water, 1/4 teaspoon of pink Himalayan salt, and 1/8 teaspoon of freshly ground black pepper. Add more water, 1 teaspoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min
- 7
To assemble the power bowls, divide the cooked organic quinoa among 4 bowls. Top with roasted organic sweet potatoes, sautéed organic chickpeas and kale, and sliced or diced organic avocado. Drizzle generously with the Creamy Lemon Tahini Dressing.
⏱️ 5 min
- 8
Garnish each bowl with organic hemp seeds and organic pumpkin seeds for added crunch and nutrition. Serve immediately and enjoy this nutrient-dense, plant-based meal!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Plant-Based Power Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon pink Himalayan salt
For the Sautéed Chickpeas & Kale
- 1 can organic chickpeas, 15-ounce, rinsed and drained
- 4 cups organic kale, chopped, stems removed
- 1 tablespoon organic extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Lemon Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 2 tablespoons filtered water, or more, to reach desired consistency
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 organic avocado, ripe, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced organic sweet potatoes with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of pink Himalayan salt, and 1/8 teaspoon of freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside.
⏱️ 30 min•🌡️ 400 - 3
While the sweet potatoes are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, 2 cups of filtered water, and 1/4 teaspoon of pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
⏱️ 20 min - 4
In a large skillet, heat 1 tablespoon of organic extra virgin olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the rinsed and drained organic chickpeas and cook for 3-5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min - 5
Add the chopped organic kale to the skillet with the chickpeas. Cook for 3-5 minutes, stirring frequently, until the kale is wilted and tender-crisp. Season with 1/4 teaspoon of pink Himalayan salt and 1/8 teaspoon of freshly ground black pepper. Set aside.
⏱️ 5 min - 6
Prepare the Creamy Lemon Tahini Dressing: In a small bowl, whisk together the organic tahini, fresh lemon juice, organic maple syrup, organic apple cider vinegar, 2 tablespoons of filtered water, 1/4 teaspoon of pink Himalayan salt, and 1/8 teaspoon of freshly ground black pepper. Add more water, 1 teaspoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min - 7
To assemble the power bowls, divide the cooked organic quinoa among 4 bowls. Top with roasted organic sweet potatoes, sautéed organic chickpeas and kale, and sliced or diced organic avocado. Drizzle generously with the Creamy Lemon Tahini Dressing.
⏱️ 5 min - 8
Garnish each bowl with organic hemp seeds and organic pumpkin seeds for added crunch and nutrition. Serve immediately and enjoy this nutrient-dense, plant-based meal!
⏱️ 2 min