Desiring a protein-packed and filling meal? Look no further than this protein-packed vegan quinoa power bowl!
There’s something so satisfying about Quinoa Power Bowls, whatever the time of year. Whether you’re after a hearty, filling meal, or a dish that combines delicious sweet and savoury flavours, these quick bowls pack a nutritious punch. I’ve been making them non-stop for dinners lately and I love them! They’re protein-heavy due to the quinoa, as well as edamame beans and toasted almonds. These bowls are also superfood-rich, with spinach and Valley Select Foods blueberries giving them a boost. It’s the combination of colours however that’s my favourite part of these Quinoa Power Bowls. Fresh mango, spinach, beets, toasted almonds and blueberries combine to ensure you’re eating a wholesome rainbow. I don’t know about you, but I love nothing more than eating a huge mix of vibrant colours!
This simple weeknight meal is quick to make and a delight to eat. It’s a satisfying mix of textures: crunchy, soft, smooth and chewy. Combined with a delicate lemon vinaigrette, it’s the perfect way to ensure you’re eating all your greens, as well as your pinks, blues and yellows!
I love making these power bowls for quick dinners or work meals. In fact, I usually make double the quantity so that I have plenty of leftovers for lunches! The quinoa/veggie/fruit mix keeps well if stored in a sealed container in the fridge for several days. If you’re planning on making this salad as a packed lunch, however, ensure you keep the dressing separate and only add it to the bowls when you’re ready to eat. If you add it beforehand you’ll end up with a very soggy lunch!
You’re welcome to use a grain other than quinoa for these bowls if you prefer. Brown rice, millet and buckwheat noodles all work really well as alternatives. Just be aware that the protein content of the bowls won’t be as high if you aren’t using quinoa. Enjoy!
Craving more hearty recipes like my vegan quinoa power bowl? Then try these vegan protein-packed Mexican bowls with avocado and salsa! They’re sure to do the trick!
This recipe was republished with permission from Vancouver With Love.