Vegan Power Bowl with Sesame Ginger Dressing

Recipe Difficulty: Easy

Recipe Keywords: Power Bowl, Buddha Bowl, Vegan, Mung Beans, Broccoli, Sweet Potato, Portobello Mushrooms

Power Bowls, Buddha Bowls.....whatever you want to call them...they are one of my favourite ways to eat. Pick basically any cuisine and build in roasted and fresh veggies, pulses and grains, whatever your heart desires basically...and add appropriate dressings/condiments. I can't think of an easier entry level way to eat for someone looking to adopt a whole food plant based diet. 

This bowl has greens, roasted broccoli, sweet potato, portobello mushrooms, steamed edamame, avocado, sprouts and a mixture of green lentils and brown rice. I drizzle everything with a simple Sesame Ginger Dressing, which is the recipe I am sharing it's naturally sweetened and delicious. It's quite thick and creamy in consistency. I really love it. I photographed my bowl before drizzling dressing over top, because I pour on a lot and mix it all together and then it looks less pretty lol. 

What's in the Sesame Ginger Dressing?

• ginger
• garlic
• olive oil
• sesame oil
• rice wine vinegar
• dates
• soy sauce
• white miso paste
• fresh lemon juice​

​How I build my power bowl.
I cook large batches of each ingredient and keep them in my fridge for easy meals throughout the week. I don't serve this as a hot meal. I like everything to be room temp. I will build my bowl and let it sit out for a bit. Heating up the dressing a bit is a good way to kind of bring it all to room temperature quickly. Warm dressing over a bit too cold veg evens everything out. 

• Brown Rice Cooked in boiling salted water with a bit of olive oil drizzled in. I cook it like pasta. When it's ready, strain. 
• Mung Beans (or green/brown lentils are great too) I cover my mung beans with hot water and soak 4-6 hours. Then cook in boiling salted water until softened but still with a bite. The package said this would take an hour. It took less than 15 minutes. Probably depends on how long you soak them. 
• Roasted Sweet Potato, Broccoli & Portobello Mushrooms. (I cut everything into slices or chunks, toss with extra virgin olive oil, salt and pepper. I roast the broccoli and mushrooms at 425F, and sweet potato at 400F keeping an eye flipping when golden on bottom side)
• Edamame I just toss edamame in a small pan with a bit of water and cook for a few minutes. If water hasn't evaporated when they are tender I just strain it off. 
• Greens I often use local organic lettuces, but you could also use wilted spinach, chard or kale.
• Avocado I like serving half of a sliced avocado on top of each bowl.
• Sprouts If I can get my hands on sprouts of any variety, I like adding them
• Nuts or seeds A sprinkle of toasted walnuts, pumpkin seeds, sesame seeds or sunflower seeds are always a nice addition.
• Ginger Miso Dressing I like making a double batch of this. Delicious on these power bowls, as a dressing for a crunchy slaw, or drizzled over noodles. 

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