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.Print
Sweet Potato and Quinoa Power Bowl with Asian Tahini Dressing
A vegan and gluten-free recipe for sweet potato and quinoa power bowl flavored with homemade Asian tahini dressing.
- Prep Time: 30 minutes
- Cook Time: 20 min
- Total Time: 50 minutes
- Yield: 2
- Category: Vegan Power Bowls
- Method: Cooking
- Cuisine: American
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.
This recipe makes 2 bowls. The dressing is more than enough for two bowls. But as long as it is kept in an airtight container it keeps fresh up to 3 days. I also use it as a dressing for Asian flavored green salads with grilled chicken breasts.