superfood, power bowl with pepita pumpkin chili dressing

Vegan Fall Bowl Packed With a Ton of Different Veggies and Power Foods! Including Plantains and A Chili Pepita Pumpkin Dressing

This comforting quinoa fall salad bowl is very similar to my last bowl, but this one has spicier, and more unique flavors! This was one of the first times I ever experimented on my own with plantains and I’m glad I did. My parents recently got back from a trip to Costa Rica and explained to me how they always had beans, rice, and plantains. Curious, I decided to try my own version of the dish! My bowl is a healthy quinoa fall salad based bowl with braised kale, baked sweet potato rounds, black beans and corn, fajita style peppers, fried plantains, all topped with a spicy, chili pumpkin pepita drizzle! I love these bowls because they’re pretty easy to throw everything together and they’re perfect for leftovers and taking in a lunch. Plus this bowl is a superfood power bowl with kale, quinoa, peppers, black beans, pumpkin, pepitas, and tahini! You’ll feel great and be fully charged for your day!

power superfood fall bowl with kale, quinoa, pumpkin and plantains

Healthy superfood power fall bowl with fried plantains and a pumpkin pepita chili dressing

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Healthy Quinoa Fall Power Bowl with Pumpkin Pepita Chili Dressing and Fried Plantains
 
Author:
Recipe type: vegan, gluten-free, bowl
Cuisine: fall bowl, dinner, lunch, superfoods
Ingredients
  • For the Bowl
  • ½ cup cooked Quinoa
  • ½ Sweet potato, baked or microwaved
  • 1 plantain, sliced
  • 1 tsp coconut oil + more for sautéing
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 bunch of kale, chopped, stems removed
  • 3 cloves of garlic, minced
  • ⅛ cup of vegetable broth or water
  • ¼ can black beans, drained and rinsed
  • ¼ can of corn
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¼ red onion, minced and soaked in water for 5 minutes, then drained
  • For the Spicy Pumpkin Pepita Chili Dressing
  • 1 Tbl pumpkin puree
  • 1 ½ Tbl tahini
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp of salt
  • ⅓ tsp pure maple syrup
  • ¼ cup of raw, unsalted pepitas (aka pumpkin seeds)
  • ¼ cup of water + more if drizzle is too thick
Directions
  1. Prepare your bowl ingredients.
  2. Heat 1 tsp of coconut oil over medium heat. Fry the plantains until they are browned and crispy, on both sides. Make sure to flip the plantains often for even cooking. Once they’ve browned and are crispy, set aside on a paper towel to absorb the excess oil.
  3. Next, using the same oil as the plantains, if desired, cook the peppers until they are tender, for about 7 minutes.
  4. Remove your peppers from the heat, and while the oil is still hot, cook your kale in it for about 1 minute. Then add in your broth and cook your kale until the broth is completely evaporated.
  5. Heat your corn, black beans, chili powder, and garlic powder, and red onions over medium heat for about 5 minutes.
  6. While you’re heating your beans and corn mixture, make your dressing. In a food processor or blender, combine your pumpkin puree, tahini, chili powder, garlic powder, salt, maple syrup, and process until everything is smooth and well incorporated.
  7. Add in your raw pepitas and process until smooth.
  8. Add in your water 1 Tbl at a time until your desired consistency is reached!
  9. Assemble your bowl with your desired proportions and drizzle with the pumpkin pepita chili dressing. Enjoy warm or at room temperature.
  10. Snob Away!

I hope you enjoy this recipe!

Happy Snobbing,

Alex

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