This tahini power bowl has both creamy and crunchy textures, being sure to hit the spot and nourish your body. This bowl is high in protein and fibre with a great balance of healthy fats to ensuring you gain maximum energy and satiation.
Power bowls are one of my favourite lunches. You can customize them however you’d like and they last so well in the fridge being perfect for meal prep! Although simple, this creamy tahini power bowl is one of my go to’s. With only a handful of ingredients and 20 minutes needed to prepare, this power bowl is great to make for weekly lunches or a quick dinner.
Components of the Creamy Tahini Power Bowl
To create a well balanced meal, I always ensure to have a few things:
- Fibrous source of carbohydrates
- Protein
- Healthy fats
- Micronutrients – fruits and veggies!
In this creamy tahini power bowl, our source of fibrous carbohydrates is mainly from the quinoa, though you also get some from the vegetables. Our protein is tofu. Healthy fats come from the avocado and tahini dressing. And, the vegetables are filled with micronutrients.
The beauty of this bowl is that you can change it around to suit your own preferences by swapping out these main ingredients for another of your choice. As long as you tick all the boxes, you’ll have a great meal that will leave you feeling good!
Ingredients
- Quinoa
- Extra Firm Tofu
- Mushrooms
- Zucchini
- Spinach
- Cabbage
- Avocado
- Optional: Sesame seeds
Creamy Tahini Dressing
- Tahini
- Lemon juice
- Garlic
- Nutritional yeast
- Salt and pepper
More Great Lunch Recipes
Recipe
Creamy Tahini Power Bowl
Ingredients
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 block extra firm tofu
- 1 tsp olive oil
- 1 cup sliced mushrooms
- 1 small zucchini
- 2 cups spinach
- 1.5 cups cabbage
- 1 medium avocado
- 1 tsp sesame seeds optional
Dressing
- 1/8 cup tahini
- 1 tbsp lemon juice
- 1 clove garlic diced
- 1 tbsp nutritional yeast
- dash salt
- dash black pepper
- dash water to thin
Instructions
- Cook quinoa – add quinoa and water to a small/medium pot and bring to a boil. Reduce to simmer and cook ~15 minutes until all the water is absorbed. Remove from heat, fluff with a fork and set aside.
- Cook tofu and vegetables- Chop tofu into bite sized pieces, along with mushrooms and zucchini. Heat a frying pan over medium heat with olive oil, add tofu and vegetables. Cook evenly on each side, tossing regularly until browned.
- Make dressing – Add all dressing ingredients to a small bowl and mix well to combine. Add water slowly while mixing until a desired consistency is met.
- Chop spinach, cabbage and avocado.
- Assemble bowls by combining quinoa, tofu and veg, spinach, cabbage, avocado and the dressing. Optional: top with sesame seeds.
Nutrition Facts
Nutrition Facts are based on 1 serving (1/4 of the recipe).
The nutrition facts may vary based on ingredients and quantities used.
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