Piata "Knock-Off" Vegan Power Bowls

 

Well hello there! It's been a minute since I've posted to the blog~apologies! I just completed a 4 week nutrition program to improve my overall gut health, where the main focus was incorporating more PLANTS! Believe it or not, this recipe is entirely plant-based (and includes more than just veggies!)

Many of the recipes I typically share are nutrient dense, but sometimes basic in ingredients. This recipe really brings a variety of ingredients; and was inspired by a visit to Piata, a restaurant where I was able to tweak my order to eat 'on-plan' during this nutrition program. It was so delicious I had to make it at home; which in turn I discovered 2 other items that will be a regular in my house: Pickled onions and roasted chickpeas!! Both of those recipes are included in this one.  ENJOY!!

*Makes Six Pint Sized Mason Jar Meals

Ingredients for Vegan Power Bowls

• 6T Garlic Expressions dressing (or vinaigrette of choice) 
• 1 cup red quinoa (prepared per instructions)
• 3 large sweet potatoes, chopped and roasted (3 cups needed)
• One head of broccoli, chopped and roasted (3 cups needed)
• One head of cauliflower, chopped and roasted  (3 cups needed)
• 2 cans of chickpeas, roasted or airfried (1 ½ cups needed, recipe in instructions below)
• Garnish with pickled red onions (recipe in instructions below)

Instructions

• Pickle the onions by thinly slicing two red onions.  Place in a Mason jar.  Pour bowling water over the onions and let stand for 10 seconds, drain. Repeat three times. This will lightly cook the onions.  After draining the bowling water the final time put the following mixture over the onions:  ¾ cup white vinegar, 1 tsp salt, 1 tsp sugar. Put the lid on and refrigerate for at least one hour.  
• Chop the sweet potatoes, broccoli, and cauliflower and put in separate bowls.  Lightly drizzle with olive oil and work the oil into the vegetables with clean hands.  Place each on a separate cookie sheet. Salt and pepper to taste.  Roast in a 450 degree oven for about 15 minutes.  Check after ten minutes to ensure they are not burning.  Allow to cool.
• Cook red quinoa per package directions. Allow to cool.
• Drain chickpeas and pat to dry.  As you did with the veggies, drizzle with olive oil, salt and pepper to taste (or seasoning of choice). You can either roast in a high oven or put in your air fryer until crispy.  I noticed that when I shook my air fryer the chickpeas were done when the sound changed.  It sounded like a higher pitch ting like rocks in a bowl.  Allow to cool.
• Assemble in pint sized Mason jars in this order: On bottom 1 T of Garlic Expressions dressing, ½ cup quinoa, ½ cup of sweet potatoes, ½ cup roasted broccoli, ½ cup roasted cauliflower, ¼ cup roasted chick peas, garnish with about 2T of red onion.  You may have to push each ingredient down to make it fit. Put on the lids and store in fridge until ready to eat.  Enjoy! 
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