Power bowls are one of the quickest and easiest meals ever. This glorious bowl, in particular, has a bed of mixed greens topped with quinoa, broccoli, yellow pepper, and bok choy sauteed in liquid aminos, cumin chickpeas, tomato, and crunchy spiralized sweet potato. And, of course, it’s topped with a generous amount of coconut barbecue sauce! It’s creamy, a little coconut-y, smoky, sweet, and just glorious.

Chickpea Quinoa Power Bowl With Coconut Barbecue Sauce [Vegan]

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Ingredients

Coconut Barbecue Sauce:
  • 1/2 can of tomato paste
  • 1/4 cup canned low-fat coconut milk
  • 2 tablespoons maple syrup
  • 1/2 tablespoon liquid aminos (or soy sauce)
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Water to thin
Power Bowl:
  • 1/4 cup spiralized sweet potato
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1-2 cups vegetables
  • 2 tablespoons liquid aminos
  • Garlic powder
  • 1/4 cup chickpeas
  • 1 teaspoon cumin
  • Cooked quinoa or rice
  • Spinach, lettuce, or kale
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Preparation

To Make the Coconut Barbecue Sauce:
  1. Blend together all ingredients for the sauce. Taste and adjust the spices and maple syrup to your liking.
  2. Stir in water to thin until it reaches desired consistency and refrigerate.
To Make the Power Bowl:
  1. Preheat oven to 400°F.
  2. In a small bowl coat the spiralized sweet potato in cinnamon and chili powder. Spread on to a baking tray and bake for five minutes, shuffle them, bake for another five minutes. Be sure to watch them carefully, as they burn quickly. Remove from oven once crispy and golden. Set aside.
  3. Heat a pan over medium heat.
  4. Sauté onions until they start to become translucent. Add the rest of veggies.
  5. Sauté for a few minutes until they begin to soften, stirring regularly. Add in the liquid aminos and garlic powder.
  6. Coat chickpeas in cumin and sauté along with the vegetables or in a separate smaller pan.
  7. Once the veggies are cooked through, heat the quinoa in the microwave.
  8. To assemble place a bed of greens in a bowl, top with quinoa, veggies, any raw vegetables if you like, and the crunchy sweet potato. Finish with a generous drizzle of coconut barbecue sauce. Enjoy!
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