Recipe: Plant Power Bowl

This Plant Power Bowl combines whole grains, fiber-packed legumes and vegetables, protein from Greek yogurt and chickpeas, and healthy fats from tahini. Together, these components support steady energy, satiety, and overall nourishment to power your day.

This recipe can be easily adapted based on preferences and dietary needs. Swap grains, change vegetables, or adjust protein sources to fit what you enjoy and what works best for your body and lifestyle.

Plant Power Bowl

Serves 1

Ingredients

• 1/4 C cooked brown rice
• Salt, to taste
• 1/4 tsp dried oregano
• 1/2 C canned chickpeas, drained and rinsed
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 C arugula
• 1/4 C cherry tomatoes, halved
• 2 Tbsp radishes, thinly sliced
• 1/4 C plain Greek yogurt
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 1 tsp olive oil
• 1 Tbsp feta cheese, crumbled
• Black pepper, to taste

Directions

1. Prepare brown rice according to the package directions.  Once cooked, season the rice with salt and dried oregano.  Set aside.
2. Heat olive oil in a small skillet over medium heat. Add chickpeas, cumin, smoked paprika, and a pinch of salt. Warm for 3-5 minutes, stirring occasionally, until heated through and lightly fragrant.
3. Add seasoned brown rice to the bottom of a serving bowl.
4. Top rice with arugula, warmed chickpeas, cherry tomatoes, and sliced radishes.
5. In a small bowl, combine Greek yogurt, tahini, and lemon juice. Stir until smooth and creamy. Add 1-2 teaspoons of water, as needed, to reach the desired consistency.
6. Drizzle the dressing over rice, chickpeas, and veggies, then top with feta and black pepper before serving.

Tip: This bowl works well for meal prep. Adjust quantities for the number of servings you wish to prepare.  Store the rice, chickpeas, and dressing separately, then assemble when ready to eat for the best texture.

Swaps

• For brown rice: quinoa, farro, barley, or roasted sweet potatoes
• For chickpeas: lentils, white beans, roasted chicken, or baked tofu
• For arugula: spinach, mixed greens, or chopped kale
• For feta cheese: crumbled goat cheese or dairy-free alternative