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White ceramic bowl of quinoa, Brussels sprouts, sweet potatoes, red pepper, and carrots topped with a curry mustard sauce.

Powerhouse Grain and Veggie Bowl

Prep a batch of this for lunches during the week. A good source of fiber and protein, this plant-based meal tastes delicious and is a great way to add vegetables to your diet!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 372 kcal

Ingredients
  

For the grain bowl

  • 2 cups cooked quinoa or brown rice
  • 1 15 oz. can black beans, drained and rinsed
  • ½ lb. Brussels sprouts, halved remove the stem end and tough, outer leaves
  • 2 medium-sized carrots, peeled and diced
  • ½ lb. sweet potatoes, peeled and diced into one-inch chunks
  • 1 large red bell pepper, diced
  • olive oil
  • salt and pepper to taste
  • Sliced green onion, chopped chives, or chopped parsley for garnish optional

For the sauce

  • ½ cup vegan mayonnaise we use Hellman's plant-based mayo
  • 4 tsp. yellow mustard
  • 2 tsp. Madras curry powder or regular curry powder

Instructions
 

Roast the vegetables

  • Preheat oven to 400℉.
  • Add the Brussels sprouts, carrots, sweet potato chunks, and red bell pepper to a sheet pan. Drizzle with olive oil and toss to coat, then season with salt and pepper.
  • Place the vegetables in your preheated oven and roast for about 30 minutes, or till the vegetables are tender, but not mushy. You should be able to pierce them with a fork easily, but they shouldn't fall apart.
  • Remove the vegetables from the oven and layer the black beans on top, then mix them together. This will help warm the black beans.

Prepare the curry mustard sauce

  • While the vegetables are roasting, whisk the vegan mayo, yellow mustard, and curry powder together in a small bowl until thoroughly combined. Set aside (or refrigerate if you're making it ahead of time).

Assemble the bowls

  • Add a ⅓ cup of the cooked quinoa or brown rice (warm it up if needed) to a bowl. Top with a generous scoop of roasted vegetables and black beans.
  • Top each bowl with a dollop of curry mustard sauce and garnish with sliced green onion, chopped chives, or chopped parsley.
Nutrition Facts
Powerhouse Grain and Veggie Bowl
Amount per Serving
Calories
372
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
465
mg
20
%
Potassium
 
736
mg
21
%
Carbohydrates
 
41
g
14
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
9690
IU
194
%
Vitamin C
 
62
mg
75
%
Calcium
 
81
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.