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Summer Sunshine Power Bowl

Prep Time 25 minutes
Servings 4
Author Alyssa

Equipment

  • Food processor or blender for pesto

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 1 cup chickpeas
  • 1/2 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric
  • dash salt
  • 1 block extra firm tofu
  • 1/2 tsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp maple syrup
  • 3 cups kale
  • 1 mango
  • 4 inch piece cucumber
  • 2-4 medium carrots
  • 1-2 medium beets

Dressing

  • 1/4 cup basil packed
  • 1/2 cup kale
  • 2 tsp pine nuts
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 clove garlic
  • dash salt

Instructions

  • Preheat oven to 400 degrees C.
  • Cook quinoa - Put water and quinoa in a small pot and bring to a boil. Reduce to simmer and cook ~15 minutes or until all the water is absorbed. Remove from heat, fluff with a fork and set aside.
  • Combine chickpeas with 1/2 tsp olive oil, smoked paprika, turmeric and salt. Lay out on a baking tray and bake for ~15 minutes, until crunchy, mixing halfway through the bake.
  • Cook tofu - In a medium frying pan heat 1/2 tsp olive oil. Chop tofu into bite sized squares and add to the pan. Cook for about 7 minutes, tossing regularly to brown all sides. Once cooked, add soy sauce and maple syrup, toss and cook another 1 minute. Remove from heat and set aside.
  • Make Pesto - In a small blender or food processor add all ingredients except for the basil. Blend until smooth. If the mixture is too thick for your blender you can add a touch of water until a desired consistency is met. Add basil and gently pulse to combine.
  • Wash and chop your vegetables. Roughly chop kale. Cut mango into cubes. Slice cucumber. Julienne cut your carrots and beets.
  • Assemble bowls, top with pesto and sesame seeds. Enjoy!