There is nothing more comforting to me than a plant-based power bowl for lunch, and peanut sauce is a personal favorite! I love the wintry touches pomegranate and mandarins in this recipe, which also add natural flavor contrast.
Versatile Plant-Based Power Bowl with Easy Keto Peanut Sauce
This is a very fast recipe because no cooking is required – especially if you use pre-cooked grains. I personally prefer some of my vegetables (like squash) cooked, so I have a few suggestions.
No Spiralizer? Spiralizing just makes those vegetables thinner and easier to eat raw. You can simply cut the squash and steam, saute, or roast it.
Steaming – To steam the cabbage, carrots, or squash, place them in a steamer basket in a pot over boiling water. The cabbage and zucchini will take just a few minutes to become tender, while the carrots or butternut will take about 5 to 7 minutes.
Sauteing – Heat a little oil (your favorite type for cooking) in a pan. Add the butternut squash (if using) and carrots first. Saute for a few minutes, then add the zucchini, saute for a minute, then add the cabbage, and saute until crisp tender.
Roasting – Place chopped carrots and butternut squash on a sheet pan, and toss with a little oil and salt. Roast in a 400F oven for about 20 to 30 minutes, stirring halfway.
Special Diet Notes: Plant-Based Power Bowl
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free optional, tree nut-free, soy-free, vegan, plant-based, and vegetarian.
You can make this recipe keto by substituting cauliflower rice for the quinoa or farro. For a paleo plant-based power bowl, you’ll also want to substitute almond butter and sliced almonds for the peanut ingredients.
Plant-Based Power Bowl with Keto Peanut Sauce
Author: Parker Wallace
Recipe type: Entree
- 1 cup creamy peanut butter
- ¾ cup full-fat coconut milk, plus additional, if desired
- Lime juice, to taste
- 1 cup cooked farro or quinoa (for gluten-free)
- ½ cup chopped cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup spiralized zucchini or butternut squash
- ½ cup pomegranate arils
- 1 cup mandarin pieces
- ½ cup roasted peanuts
- Chopped cilantro, for garnish
- Green onions, for garnish
- In a medium bowl, whisk together peanut butter, coconut milk, and lime juice until smooth. Add more coconut milk, if needed, to achieve your desired consistency.
- Divide the grains between two bowls. Layer on the cabbage, carrots, avocado, zucchini or butternut squash, pomegranate arils, mandarin pieces, and peanuts.
- Drizzle on the peanut sauce and garnish with the cilantro and green onions.