Veggie Power Bowl Recipe
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Running on Real Food · by Deryn Macey★ 5.0 (4)

Veggie Power Bowl Recipe

NUTRITION · PER SERVING60M COOK
CAL 38%·PRO 72%
CARBS 82G43% OF CAL
16G FIBER52G OTHER14G TOTAL SUGAR
FAT 39G46% OF CAL
4G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based power bowl with roasted tofu, brown rice, roasted sweet potato, fresh greens, edamame, and raw vegetables, dressed with a savory miso-tahini sauce.

mainbowltofudairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 400 g block firm or extra-firm tofu (drained and patted dry)
  • 2 tbsp tamari (30 mL)
  • 1 tbsp rice vinegar (15 mL)
  • 1 tsp garlic powder
  • salt and pepper
  • 2 tbsp miso paste (40 g)
  • 1 tbsp maple syrup (15 mL)
  • 3 tbsp tahini (45 g)
  • 1 tbsp tamari (15 mL)
  • 1- inch ginger (peeled (15 g))
  • 1 clove garlic (7 g)
  • ¼ tsp turmeric
  • ¼ cup water (60 mL)
  • ¼ cup oil (60 mL)
  • 2 cups cooked brown rice or quinoa
  • 2 medium sweet potato (cut into ½-inch rounds (335 g, about 3 cups sliced))
  • 2 cups mixed greens or baby spinach (60 g)
  • 1 cup cooked edamame (175 g)
  • 1 cup chopped cucumber (170 g)
  • 4 radishes (cut into half-moons (82 g, ½ cup))
  • 4 tbsp goji berries or cranberries (30 g)
  • ¼ cup toasted sunflower seeds (or other nut or seed of choice (33 g))
  • sunflower or pea sprouts (optional)
PREP
15M
SODIUM
1520MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.