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

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.
For the citrus vinaigrette
  • 1/4cupolive oil
  • 2tablespoonsseasoned rice vinegar
  • 1cuporange juice
  • 1tablespoonminced fresh, peeled ginger
  • Pinchof red pepper flakes
  • 1/4teaspoonkosher salt
  • 1/4teaspoonfreshly ground pepper
For the bowl
  • 1/2cupuncooked wild rice
  • 2/3cupuncooked quinoa
  • 2, 15-ounce cansblack beans, rinsed and drained
  • 1cupraw, unpeeled zucchini or summer squash, ½-inch dice
  • 1/2cupcooked edamame
  • 1jalapeño, seeded, minced
  • 2 scallions, trimmed, sliced
  • 1/3cuproughly chopped mint leaves
  • 1/3cuproughly chopped cilantro
  • 1cuppeeled jicama, ½-inch dice
  • 2cupsbaby spinach leaves, any thick stems removed, sliced or torn
  • 2oranges, peel removed, halved from top to bottom and diced
For the toppings
  • 1/2cuptoasted pepitas
  • 1avocado, diced