Directions
Sub-Title: Whole-Food, Oil-Free, Zero Waste, Seasonal, Fermented, Soy-Free, Spicy, Grain-Free, Low-Carb, Nut-Free, No-Cook Recipe!
Description: This Vegan Brazilian Superfood Power Bowl is packed with nutrient-dense ingredients like quinoa, black beans, sweet potatoes, kale, avocado, and more! It’s budget-friendly, high in protein, gluten-free, raw, kid-friendly, whole-food, oil-free, zero waste, seasonal, fermented, soy-free, spicy, grain-free, low-carb, nut-free, no-cook, and can easily adapt to different dietary preferences. Perfect for busy weeknights or meal prep!
Ingredients (serves 2):
For the Quinoa and Black Bean Base:
2 cups cooked pre-soaked and drained brown rice or quinoa (or a 1:1 ratio of both)
1 cup cooked black beans (preferably homemade but canned are fine)
½ cup roasted and salted cashews (optional)
For the Sweet Potato Mash:
½ medium sweet potato, peeled and cubed
¼ teaspoon salt
For the Avocado Cream:
1 ripe avocado, halved, pitted, and flesh scooped out
½ lime juiced
½ teaspoon salt
For the Tahini Dressing:
¼ cup unsweetened plant milk (such as almond, oat, or cashew milk)
⅓ cup water
1 tablespoon tahini paste
1 clove garlic, minced
1 tablespoon fresh lemon juice
½ teaspoon salt
Optional Garnishes and Toppings (for serving 2):
Chopped cilantro or parsley
Sliced jalapeños or serrano chiles
Chopped green onions
Diced mangoes or papayas
Roasted pumpkin seeds or sunflower seeds
Shredded coconut flakes
Instructions:
Prepare all the vegetables and place them within easy reach.
Step 1: Make the Quinoa and Black Bean Base: In a large bowl, combine the cooked quinoa/rice, cooked black beans, and chopped cashews (if using). Mix well and set aside.
Step 2: Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet and drizzle with 1 tablespoon of olive oil and the ¼ teaspoon of salt. Toss until evenly coated. Roast for about 20 minutes or until tender and golden brown. Remove from heat and let cool completely.
Step 3: Puree the Sweet Potato: Once cooled, transfer the roasted sweet potato cubes to a food processor or blender. Add the remaining ¼ teaspoon of salt and process until smooth. If desired, thin the mixture with additional water to achieve a creamy consistency. Set aside.
Step 4: Blend the Avocado Cream: Add the avocado, lime juice, and salt to a small bowl. Use an immersion blender or whisk vigorously until smooth and creamy. Set aside.
Step 5: Make the Tahini Dressing: Combine the plant milk, water, tahini paste, garlic, lemon juice, and salt in a small bowl. Whisk until smooth. Set aside.
Step 6: Divide the Ingredients into Bowls: Distribute the prepared quinoa and black bean base among two large bowls. Top each bowl with ¾ cup of the sweet potato puree and ¼ cup of the avocado cream.
Step 7: Drizzle with Tahini Dressing: Pour the tahini dressing over each serving and gently
