Erewhon Plant-Based Power Bowl
ErewhonErewhon Plant-Based Power Bowl
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 1 pound organic sweet potato, peeled and diced into 1/2-inch cubes
- 1 can organic chickpeas, rinsed and drained
- 2 tablespoons organic olive oil
- 1 teaspoon organic cumin
- 1/2 teaspoon organic paprika
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups water or organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
For the Lemon-Tahini Dressing
- 1/4 cup Erewhon tahini
- 1 organic lemon, juiced (about 2 tablespoons)
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 clove organic garlic, minced
- 2 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Toppings
- 4 cups organic kale, stems removed, chopped
- 1 organic avocado, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced organic sweet potato and rinsed organic chickpeas. Drizzle with 2 tablespoons of organic olive oil, then sprinkle with organic cumin, organic paprika, 1/2 teaspoon pink Himalayan salt, and black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Stir halfway through roasting.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, 2 cups of water or organic vegetable broth, and 1/4 teaspoon pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 5
Prepare the Lemon-Tahini Dressing: In a small bowl, whisk together the Erewhon tahini, fresh organic lemon juice, organic maple syrup, organic apple cider vinegar, minced organic garlic, 2 tablespoons of water, 1/4 teaspoon pink Himalayan salt, and black pepper. Whisk until smooth and creamy. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 6
To assemble the power bowls, divide the chopped organic kale among 4 serving bowls. Top each with a generous portion of cooked organic quinoa, roasted sweet potatoes, and roasted chickpeas. Add sliced or diced organic avocado.
⏱️ 5 min
- 7
Drizzle each bowl generously with the Lemon-Tahini Dressing. Garnish with organic hemp seeds and organic pumpkin seeds for added crunch and nutrition. Serve immediately and enjoy this nutrient-dense, plant-based meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Plant-Based Power Bowl
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 1 pound organic sweet potato, peeled and diced into 1/2-inch cubes
- 1 can organic chickpeas, rinsed and drained
- 2 tablespoons organic olive oil
- 1 teaspoon organic cumin
- 1/2 teaspoon organic paprika
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups water or organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
For the Lemon-Tahini Dressing
- 1/4 cup Erewhon tahini
- 1 organic lemon, juiced (about 2 tablespoons)
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 clove organic garlic, minced
- 2 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Toppings
- 4 cups organic kale, stems removed, chopped
- 1 organic avocado, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced organic sweet potato and rinsed organic chickpeas. Drizzle with 2 tablespoons of organic olive oil, then sprinkle with organic cumin, organic paprika, 1/2 teaspoon pink Himalayan salt, and black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Stir halfway through roasting.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, 2 cups of water or organic vegetable broth, and 1/4 teaspoon pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 5
Prepare the Lemon-Tahini Dressing: In a small bowl, whisk together the Erewhon tahini, fresh organic lemon juice, organic maple syrup, organic apple cider vinegar, minced organic garlic, 2 tablespoons of water, 1/4 teaspoon pink Himalayan salt, and black pepper. Whisk until smooth and creamy. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 6
To assemble the power bowls, divide the chopped organic kale among 4 serving bowls. Top each with a generous portion of cooked organic quinoa, roasted sweet potatoes, and roasted chickpeas. Add sliced or diced organic avocado.
⏱️ 5 min - 7
Drizzle each bowl generously with the Lemon-Tahini Dressing. Garnish with organic hemp seeds and organic pumpkin seeds for added crunch and nutrition. Serve immediately and enjoy this nutrient-dense, plant-based meal!
⏱️ 5 min