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A variety of colorful containers showcasing organized vegan meal prep dishes

Versatile Vegan Power Bowls

These versatile vegan power bowls are packed with protein, fiber, and healthy fats, making them a delicious and satisfying meal prep option. Customize with your favorite veggies and dressing for endless variations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • medium saucepan
  • large baking sheet
  • small baking sheet
  • large non-stick skillet

Ingredients
  

For the Quinoa & Vegetables

  • 1 cup quinoa uncooked
  • 2 cups vegetable broth or water
  • 1 sweet potato large, peeled and cubed (about 3 cups)
  • 1 broccoli head, cut into florets
  • 1 can (15 oz) chickpeas rinsed and drained
  • 2 tablespoons olive oil divided
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

For the Glazed Tofu

  • 1 block (14 oz) extra-firm tofu pressed and cubed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

For Serving

  • fresh spinach or mixed greens
  • avocado
  • tahini-based dressing your favorite or a simple lemon-tahini dressing (2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water)

Instructions
 

Quinoa & Vegetable Preparation

  • Rinse quinoa, then combine with vegetable broth or water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed, then fluff and set aside.
  • Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato and broccoli with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper, spreading in a single layer.
  • On another baking sheet, toss chickpeas with 1 tsp olive oil, salt, and pepper.
  • Roast vegetables and chickpeas for 20-25 minutes, stirring halfway, until veggies are tender and chickpeas are crispy.

Tofu Preparation

  • While vegetables roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add cubed tofu and cook for 5-7 minutes, turning until golden brown.
  • In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Pour over cooked tofu and cook for 2-3 minutes, stirring gently, until sauce thickens and coats the tofu.

Assembly and Serving

  • Allow all components (quinoa, roasted vegetables, chickpeas, and tofu) to cool completely. Divide evenly into 4-5 meal prep containers, adding fresh spinach or mixed greens.
  • When ready to eat, reheat the main components, then top with fresh avocado slices and your preferred dressing.

Notes

These power bowls are perfect for meal prepping. You can customize the vegetables based on what's in season or what you have on hand. For a gluten-free option, ensure to use tamari instead of soy sauce. Store dressing separately and add just before serving to prevent greens from wilting.