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plant power bowl: tofu, edamame, sweet corn, red onion, purple cabbage, pumpkin, lentils, tahini

A Nutrient-Packed Plant Power Bowl Recipe

Ella Dereza
The beauty of this Plant Power Bowl Recipe lies in its flexibility. Feel free to adjust the seasonings, swap out ingredients, or add your favorite veggies to make it uniquely yours. Happy eating! 🌱🍲
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Eastern Europe, Mediterranean
Servings 2 portions
Calories 640 kcal

Ingredients
  

  • 11 oz cubed pumpkin about 300 g
  • 14 oz firm tofu 400 g
  • 1-2 Tbsp avocado oil or olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili flakes optional
  • pinch of smoked paprika
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp maple syrup
  • 1/2 cup canned brown lentils
  • 1/2 cup canned sweet corn
  • 100 g shredded purple cabbage
  • 1 cup mixed greens
  • 1/3 cup edamame
  • 1/4 cup tahini
  • 1 lemon 2-3 Tbsp juice
  • Sesame seeds for serving
  • Pomegranate seeds for serving
  • Salt & pepper

Instructions
 

  • Cube the pumpkin into bite-sized pieces. Cut the firm tofu into cubes. Place the canned lentils in a colander, rinse under cold running water, and let drain. Shred the purple cabbage.
  • Preheat your oven to 400°F (200°C). Toss the pumpkin cubes in 1-2 tablespoons of avocado oil, adding a pinch of salt and pepper for flavor. Spread the pumpkin evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
  • While the pumpkin is roasting, toss the tofu cubes in a bit of soy sauce, maple syrup, garlic powder, and smoked paprika. In a separate pan, sauté the tofu cubes over medium heat until they turn golden brown and slightly crispy. Set aside.
  • Make a Tahinin Dressing
    In a small bowl, whisk together the tahini paste and lemon juice. Gradually add 2 Tbsp of water (one tablespoon at a time), while whisking continuously.
    Keep whisking until the mixture becomes smooth and creamy.
    Add 1 minced garlic (optional), salt, and black pepper to the mixture. Adjust the seasonings to taste.
    If you find the dressing too thick, you can add a bit more water to reach your desired consistency.
    Use the tahini dressing immediately or store it in an airtight container in the refrigerator. It can be refrigerated for up to a week. Before using leftover dressing, give it a good stir as it might thicken over time.
  • Assembling Your Bowl
    Start by layering the lentils at the bottom of your bowl.
    Arrange the roasted pumpkin and sautéed tofu on top of the lentils.
    Add the shredded purple cabbage, mixed greens, sweet corn, and edamame around the bowl, creating a colorful arrangement.
    Sprinkle sesame seeds and pomegranate seeds for an extra crunch and burst of flavor.
    Drizzle with tahini dressing.
  • Enjoy!

Notes

  1. Explore Different Vegetables: Don't limit yourself to the suggested ingredients. Try roasted sweet potatoes, bell peppers, or steamed broccoli.
  2. Experiment with Grains: While lentils are excellent, you can try quinoa, brown rice, or couscous as your base.
  3. Play with Protein: Swap tofu for tempeh, chickpeas, or grilled seitan. If not vegan, try roasted chicken breast.
  4. Add Fresh Herbs: Fresh herbs like cilantro, parsley, or basil bring a burst of freshness to your bowl. Chop them finely and sprinkle on top just before serving.
  5. Change Up the Dressing: Experiment with different dressings like a ginger-sesame vinaigrette or balsamic glaze.

Nutrition

Serving: 1portionCalories: 640kcalCarbohydrates: 51gProtein: 40gFat: 35gSaturated Fat: 5gSodium: 280mgFiber: 14gSugar: 8g
Keyword beans, butternut squash, dairy-free, plant-based, plant-based recipes, pumpkin, purple cabbage, tofu, vegan, vegan recipes
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