Vegetarian Power Bowl
Servings 4 servings
Ingredients
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 olive oil
- 2 avocados - pitted and sliced
- 2 cups 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 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
Instructions
The best order to prepare the bowl:
- Preheat oven
- Prepare and start the rice/quinoa
- Put sweet potatoes in the oven to roast
- Make the gommae and allow to chill
- Prepare all the vegetables
- Assemble bowl
Method:
- Preheat oven to 375.
- 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.)
- 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.
- 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.
- 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.
- !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.
Notes
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.
