Vegetarian Power Bowl
Serves: 4 servings
For the base:
  • ½ cup rice, uncooked*
  • ½ cup prewashed quinoa, uncooked*
  • -In general, any variety of rice and quinoa would work here. I would stay away from the really starchy rices like Calrose or sushi rice.
For the top:
  • 400 g of washed and chopped sweet potato (about 2 small sweet potatoes or 1 larger)
  • 2 tbsp extra virgin olive oil
  • 2 avocadoes, pitted and sliced
  • 2 cups of grape tomatoes, whole
  • 1 long English cucumber, washed, halved and then sliced
  • 2 cups of julienned carrots (I like to use a julienne peeler for this)
  • 2 cups cooked and salted chickpeas
For the gommae:
  • 300 g spinach, wilted (about 10 oz)
  • 2 tbsp coconut aminos (or sub soy sauce)
  • ⅓ – ½ cup natural organic peanut butter (I use ½ cup crunchy, because I love peanuts. You could do less though!)
  • 1 tbsp sesame oil
For garnish:
  • Coconut aminos (or sub soy sauce)
  • ½ cup peanuts
  • Sriracha (optional)
  • Roasted nori (optional)
The best order to prepare the bowl in is:
  1. Preheat oven
  2. Prepare and start the rice/quinoa
  3. Put sweet potatoes in the oven to roast
  4. Make the gommae and allow to chill
  5. Prepare all the vegetables
  6. Assemble bowl
  1. Preheat oven to 375.
  2. Combine the rice and quinoa and cook according to package directions. (In general, this will usually be 1:2 rice/quinoa to water. I use a rice cooker, but however you usually cook rice will work just fine.)
  3. Toss the chopped sweet potato with the olive oil and arrange evenly in a casserole dish. Sprinkle sea salt and freshly cracked black pepper over top and put in preheated oven for 22-25 minutes. Turn sweet potatoes halfway through cooking time.
  4. Prepare the gommae by warming the peanut butter over low heat in a small pot. When the peanut butter has completely melted, add the wilted spinach, sesame oil, and coconut aminos. Once completely mixed through, transfer to a container and allow to cool. If impatient or short on time, let cool in the fridge.
  5. Once your rice and sweet potatoes are done, you can begin assembling your bowl. Start with ½ cup of rice/quinoa, then add your veggies and chick peas. Drizzle coconut aminos and sriracha over top and sprinkle peanuts as a final garnish.
  6. !I’ve listed a lot of the ingredients as they should be in the bowl (i.e. julienned). You don’t need to do this ahead of time, though.
We always suggest sourcing local &/or organic ingredients.

Fun fact! Gommae is basically a Japanese salad. In Japan it is often made with other vegetables, but in North America it almost exclusively refers to a wilted spinach salad, dressed in some sort of peanut, miso, sesame, soy, & sugar dressing. Our version is just a quick and easy rendition with ingredients that everyone either has on hand or can easily get.
Recipe by Scratch Mommy | Pronounce Skincare at