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–+ servings
a veggie power bowl with chickpeas, broccoli, corn, spinach, peppers, olives, and balsamic vinaigrette
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5 from 2 votes

Veggie Power Bowls

This veggie power bowl draws heavily on the freezer and pantry without sacrificing flavor or nutrition. Makes a fabulous vegan, gluten-free, 10-minute meal for one or many. I've calibrated the recipe for four people, but you can easily scale it down or up as you please.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Salads + Bowls
Cuisine: American
Keyword: veggie power bowl
Servings: 4
Calories: 531kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 16 ounces (454 grams) frozen chopped broccoli or petite florets
  • 16 ounces (454 grams) frozen corn
  • 5 ounces baby spinach
  • 2 15.5- ounce 439-gram cans chickpeas, rinsed, drained, and patted dry
  • 1 bell pepper sliced
  • 7 ounces (198 grams) sliced Spanish-style olives with pimentos, drained
  • 1 recipe balsamic shallot vinaigrette

Instructions

  • Cook the broccoli and the corn in the microwave according to package directions. I like to put each in a separate lidded container with a couple of tablespoons of water and heat until just cooked through. To save time, you can use a container large enough to accommodate them both, compare cooking times, and add one to the other at the appropriate moment. Drain vegetables and divide among individual serving bowls or place into separate bowls if serving buffet-style.
  • Place each ingredient in a separate bowl and let diners assemble their own meals. Or, to assemble each bowl, start with spinach and layer in other ingredients, finishing with a drizzle of dressing.

Notes

  1. Canned chickpeas make this recipe quick and easy, and they work great here. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas.
  2. Pretty much any substitutions or additions you'd like to make will be just fine in a recipe like this. Some easy options are changing up the greens, beans, or dressing (search this site for more great options), adding a grain, or adding a crunchy topping like nuts or seeds. I recommend keeping a wide variety of colors, textures, and flavors, and I like to include a leafy element, a starch, and some crunch whenever possible.
  3. You can prep all the elements up to a week in advance and store in airtight containers in the fridge. I like to assemble the bowls right before serving — or you can meal prep them and just add dressing at the last minute.

Nutrition

Calories: 531kcal | Carbohydrates: 68.3g | Protein: 20.6g | Fat: 24g | Fiber: 18.2g