Zahra’s Savory Power Bowl
This savory power bowl is healthy, plant-based, protein-rich and versatile! Whether you’re planning out your meal-prep for the week or packing a lunch to go, this power bowl is a great contender to become one of your go-to recipes. This meal has a mixture of quinoa, black rice, tofu scramble, kale chips and delicious homemade vegan cheese sauce. It’s filling, creamy, savory and very satisfying.
Quinoa is a complete plant protein all on its own. Black rice, also known as forbidden rice, offers powerful antioxidants, protein and dietary fiber. While tofu is an excellent source of protein with no cholesterol and supports a healthy heart. The combination of these versatile ingredients make this savory power bowl a complete plant-based, protein-packed meal for a breakfast, lunch or dinner.
I usually meal-prep this recipe in advance and then assemble it when ready. Sometimes I’ll add fresh veggies to the mix. Either way, my favorite part of this power bowl is my homemade vegan cheese sauce which tops it off.
Originally, I was experimenting with different ingredients and styles to create the perfect brunch bowl. One day, I made this power bowl for my family for lunch. Everyone loved it and requested the recipe. Even though some years have gone by, I still hear that they make it often. The longevity of my family’s love for this recipe validates it as a keeper. Recently, I started making it again and realized how much I have missed it. So I’m sharing it with you and hoping that you’ll enjoy it just as much as my family and I do.
I encourage you to share your experience in the comments below if you tried my Savory Power Bowl Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Zahra’s Savory Power Bowl
Ingredients
Quinoa & Rice
- 2 cups Water
- ½ cup Quinoa
- ½ cup Black Rice
- 1 tsp Salt
Tofu
- 16 oz Firm Tofu pressed
- 1 tsp Garlic Powder
- ½ tsp Turmeric Powder
- ½ tsp Black Pepper or to taste
- ½ tsp Salt or to taste
- 2 tbsp Oil
Chips
- 1 bunch Fresh Kale washed/stemmed/chopped
- 2 tbsp Nutritional Yeast
- 1 tsp Salt or to taste
- a drizzle Oil
Toppings
- 2 Avocados sliced
- 4 tsp Hemp Seeds
- 1 cup Vegan Cheese Sauce warmed
Instructions
Boil Quinoa & Rice
- Bring water to boil. Add quinoa, black rice and salt and cook over low-medium heat until water dissolves.
Tofu Scramble
- In a mixing bowl add tofu, garlic powder, turmeric, black pepper and salt. Scramble ingredients together.
- Heat a pan over medium heat. Add oil and scrambled tofu and sauté for 5 minutes.
Kale Chips
- Preheat the oven to 350F.
- On a baking sheet pan spread kale, nutritional yeast, salt and oil. Massage kale with hands until completely covered with oil.
- Bake for 15 minutes.
Assembling
- Divide quinoa & rice, tofu, and kale chips evenly in four bowls. Top with avocado slices, hemp seeds and cheese sauce. Serve hot.