Vegan Power Bowl

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Recipes

Vegan Power Bowl
Serving Size:4|Prep Time:20minutes|Cook Time:45minutes
Vegan Power Bowl

Ingredients

For the citrus vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 cup orange juice
  • 1 tablespoon minced fresh, peeled ginger
  • Pinch of red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
For the bowl
  • 1/2 cup uncooked wild rice
  • 2/3 cup uncooked quinoa
  • 2, 15-ounce cans black beans, rinsed and drained
  • 1 cup raw, unpeeled zucchini or summer squash, ½-inch dice
  • 1/2 cup cooked edamame
  • 1 jalapeño, seeded, minced
  • 2 scallions, trimmed, sliced
  • 1/3 cup roughly chopped mint leaves
  • 1/3 cup roughly chopped cilantro
  • 1 cup peeled jicama, ½-inch dice
  • 2 cups baby spinach leaves, any thick stems removed, sliced or torn
  • 2 oranges, peel removed, halved from top to bottom and diced
For the toppings
  • 1/2 cup toasted pepitas
  • 1 avocado, diced

Directions

Print Recipe
To prepare the citrus vinaigrette
  1. Place all ingredients in a small bowl. Whisk to incorporate.
  2. Makes 1 ¼ cups total, use ¾ cup for the salad and refrigerate the remaining dressing, it will hold for up to one week. Whisk to combine before using.
To prepare the bowl
  1. Cook wild rice and quinoa according to package directions and cool.
  2. Combine cooked rice, quinoa and beans in a large bowl.
  3. Add remaining ingredients and drizzle with the vinaigrette. Toss to combine.
  4. Divide between bowls and top with toasted pepitas and avocado.

Chef's Narrative

This versatile salad is as nutritious as it is colorful! A flavorful medley of fresh herbs, greens, beans, grains, and crunchy seeds with a bright citrus vinaigrette. You can make the beans, rice and grains ahead of time and toss with the veggies and herbs just before serving.

Recipe Substitutions

You can substitute chickpeas for the black beans, farro or barley for the quinoa, and sliced almonds for the pepitas.
Nutrition Facts:
Total Calories Per Serving: 640, Total Fat: 18g, Saturated: 3g, Trans Fat: 0g, Sodium: 180mg, Potassium: 776mg, Carbohydrate: 58g, Dietary Fiber: 14g, Protein: 18g
Allergens:
Soy

Directions

Print Recipe
To prepare the citrus vinaigrette
  1. Place all ingredients in a small bowl. Whisk to incorporate.
  2. Makes 1 ¼ cups total, use ¾ cup for the salad and refrigerate the remaining dressing, it will hold for up to one week. Whisk to combine before using.
To prepare the bowl
  1. Cook wild rice and quinoa according to package directions and cool.
  2. Combine cooked rice, quinoa and beans in a large bowl.
  3. Add remaining ingredients and drizzle with the vinaigrette. Toss to combine.
  4. Divide between bowls and top with toasted pepitas and avocado.

Chef's Narrative

This versatile salad is as nutritious as it is colorful! A flavorful medley of fresh herbs, greens, beans, grains, and crunchy seeds with a bright citrus vinaigrette. You can make the beans, rice and grains ahead of time and toss with the veggies and herbs just before serving.

Recipe Substitutions

You can substitute chickpeas for the black beans, farro or barley for the quinoa, and sliced almonds for the pepitas.
Nutrition Facts:
Total Calories Per Serving: 640, Total Fat: 18g, Saturated: 3g, Trans Fat: 0g, Sodium: 180mg, Potassium: 776mg, Carbohydrate: 58g, Dietary Fiber: 14g, Protein: 18g
Allergens:
Soy

Ingredients

For the citrus vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 cup orange juice
  • 1 tablespoon minced fresh, peeled ginger
  • Pinch of red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
For the bowl
  • 1/2 cup uncooked wild rice
  • 2/3 cup uncooked quinoa
  • 2, 15-ounce cans black beans, rinsed and drained
  • 1 cup raw, unpeeled zucchini or summer squash, ½-inch dice
  • 1/2 cup cooked edamame
  • 1 jalapeño, seeded, minced
  • 2 scallions, trimmed, sliced
  • 1/3 cup roughly chopped mint leaves
  • 1/3 cup roughly chopped cilantro
  • 1 cup peeled jicama, ½-inch dice
  • 2 cups baby spinach leaves, any thick stems removed, sliced or torn
  • 2 oranges, peel removed, halved from top to bottom and diced
For the toppings
  • 1/2 cup toasted pepitas
  • 1 avocado, diced
 

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