A Vegan and Gluten-Free Power Bowl recipe made with roasted sweet potatoes, quinoa, and mushrooms and drizzled with Asian tahini dressing. A healthy and easy-to-make bowl recipe that will impress.
When you are a food photographer and blogger people have a tendency to think that all you do everyday is to eat gorgeous looking food. Though I would like to think so, the reality is far from the truth. I spend most of my days trying recipes and altering them as I go. Some of them turn out good, but some, not so much.
This power bowl is one of those recipes that I had to try a couple of times before I finally decided to share this version. I love power – a.k.a “abundance” – bowls and I make them all the time. But I do not usually follow a recipe. Most of the time it is like “put-whatever-I-have-in-the-fridge-in-a-bowl” bowl. But for the blog, I knew that I couldn’t get away with that. So I decided to come up with a proper recipe that I can share with you here on the blog.
I knew that I wanted to use baked sweet potatoes, cooked quinoa, scallions, mushrooms, and sweet bell peppers. On my first try, I went for Mediterranean flavors by adding lots of chopped fresh herbs and a simple vinaigrette made with lemon juice, olive oil, and garlic. I also added some Kalamata olives, but for some reason I didn’t think that they went well with sweet potatoes. Also, it felt more like a quinoa tabbouleh than a power bowl.
On my second try, I went with Mexican flavors by adding some black beans, cilantro, red onions, avocados, and homemade salsa. It was good, but as a lover of anything Asian, I wanted to try it with Asian flavors as well.
So for the third time, I made my go-to Asian-Tahini dressing recipe. I love this recipe, because it uses molasses as a sweetener. I know most people sweeten their Asian dressings with maple syrup or honey, but I personally like the combination of tahini and molasses better. And yes, molasses is not an Asian ingredient, but especially if you are pairing it with sweet potatoes I recommend giving molasses a try. There is something about it that I can’t put my finger on, but still prefer over any other sweetener.
Once I was done with the dressing and mixed it with quinoa, it felt like it needed more Asian ingredients. So I added some shelled edamame beans and black sesame seeds. Everything paired so well that I decided that this is the version that I should post.
On a final note, I know that some people do not care for fresh ginger. If you are cooking for one of them, feel free to omit it. Although I think fresh ginger adds an additional layer of flavor to the whole recipe, it is still very good without it.
Sweet Potato and Quinoa Power Bowl with Asian Tahini Dressing
For the Bowls:
- 1 sweet potato sliced thinly (1/4 inch slices)
- 1 +1 tablespoons olive oil divided
- salt and pepper
- 3/4 lbs. portabella or any other mushrooms, cleaned and sliced thinly
- 2 1/2 cups cooked quinoa I used tricolor quinoa
- 1 cup edamame shelled
- 4-5 scallions thinly sliced
- 3 small peppers sliced thinly
- 1/2 ripe avocado sliced into small cubes
- A couple of sprigs of fresh parsley
For the Asian Tahini Dressing:
- 1/4 cup tahini sesame paste
- 1/4 cup water
- 2 tablespoons sesame oil
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon unsulphured molasses
- 2 cloves of garlic
- 1 tablespoon grated fresh ginger optional
- Preheat the oven to 400 degrees. Place a sheet of parchment on a baking sheet.
- Place sweet potato slices on the baking sheet. Brush each side of every slice using 1 tablespoon of olive oil. Lightly salt and pepper each slice. Place in the oven. Bake for 18-20 minutes, rotating the baking sheet halfway through the process for even baking.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add in the mushrooms, and cook stirring occasionally, for 7-8 minutes. Set aside.
- To make the dressing: Process tahini, water, sesame oil, miso paste, rice vinegar, molasses, garlic cloves, and ginger (if using) in a food processor until thoroughly liquefied.
- To assemble the bowls: Mix cooked quinoa, edamame beans, and scallions in a large mixing bowl. Stir in 1/2 cup of the dressing.
- Divide the mixture in between two bowls. Place 4-5 slices of the baked sweet potatoes, half of the mushrooms, some peppers, and cubed avocados. Garnish it with fresh parsley. Give it a taste, and if you want add more tahini dressing.