Name: Sweet Potato & Forbidden Rice Power Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 cups cooked Forbidden Black Rice; 1 sweet potato, cut into 1⁄2-inch rounds; 1 small head of broccoli or broccolini, ends trimmed and broken into florets; 1 tsp avocado oil (optional); 1/2 cup frozen shelled edamame, thawed; 1 cup purple cabbage, shredded; 2 green onions, thinly sliced; 2 TBSP hemp hearts; 3 TBSP runny tahini; 1 TBSP miso; 1 navel orange, squeezed; 3 TBSP filtered water (plus more as needed); 1 tsp maple syrup (optional for sweetness)

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Sweet Potato & Forbidden Rice Power Bowls with baked broccoli, edamame, and raw veggies in a creamy oil-free miso tahini dressing.

Who else watched the royal wedding over the weekend?!

I didn’t set my alarm to watch like some of my friends did, but I might have teared up a little while making my lazy Sunday breakfast when Prince Harry and Meghan *finally* embraced.

I milled about the kitchen listening to the light commentary that followed on the news stations all morning, feeling good about the whole affair and the state of the world and all that.

Can we have more moments like that, please?

If you’re having some major royal wedding withdrawals too, it’s cool, because I have a royal meal idea for you this week.

These Sweet Potato & Forbidden Rice Power Bowls are the perfect plant-based combination to fuel your extraordinary life!

Did I tell you that I’m embarking on my 200-hr yoga teacher training this fall?

I’ve been feeling for a while now that “this is the year”, and when I opened up the monthly newsletter from my yoga studio (something I never do) and saw the notice about the training this fall, I emailed back immediately for more information.

It starts in September.

It’s happening.

I’ve never felt so strong, powerful, and fit as I do after accomplishing a sweaty Vinyasa flow, and I’m excited to learn more about the practice and to share it with others.

As with any active lifestyle, what you choose to fuel you is equally as important to keep those vibes high.

Lotus Foods Forbidden Rice

Who else feels like some eats fit for an emperor? Or an empress?

Legend has it that black heirloom rice was only available to the Emperors of China to support longevity and fortitude.

Luckily, anyone can grab Lotus Foods Forbidden Rice in this day and age.

I’m so glad I did, because it’s seriously tasty.

Have you tried black rice yet?

It has a distinctive roasted nutty flavor that pairs perfectly with sweet and savory dishes alike.

The water will turn a shocking black while rinsing and cooking, but this gluten-free grain emerges a gorgeous dark purple shade after steaming.

What You Need to Make Sweet Potato & Forbidden Rice Power Bowls

I’m still craving warmer bowls for dinner this season, particularly in the evenings for dinner.

This bowl quickly became a favorite of mine devoured as post-workout fuel.

You’re going to love the combination of sweet sticky black rice with tender yams, roasted greens, crispy cabbage, and a spoonful of hemp hearts!

The dressing that ties it together is pretty fabulous, too; salty and savory miso, tangy tahini, sweet maple syrup, and fresh squeezed citrus.

YUM.

If you don’t like edamame, lentils are excellent addition to this bowl as well for extra protein.

Here’s what you need for the rice bowl:

Forbidden Black Rice
sweet potato
broccoli
avocado oil
shelled edamame
purple cabbage
green onions
hemp hearts

And here’s what you need for the Miso Tahini Dressing:

runny tahini
miso
orange
filtered water
maple syrup

That’s it!

How to Make Sweet Potato & Forbidden Rice Power Bowls

If you haven’t already done so, prepare your black rice according to package instructions.

Set aside or refrigerate until ready for use.

Wash, chop, and slice your veggies.

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

Place the sweet potato rounds on the baking sheet and bake for 10 minutes.

At the 10 minutes mark, add the broccolini to the sheet and toss with a bit of optional avocado oil and a dash of Himalayan sea salt.

Continue to bake for 20 minutes, until broccolini is browned and crispy and sweet potato is fork tender and lightly browned.

While the veggies are baking, prepare your shelled edamame by steaming for 3-5 minutes on the stovetop.

Whisk together your miso tahini dressing by adding all ingredients to a high speed blender and blending until smooth, adding more water as needed for a thinner consistency.

To assemble, divide the black rice evenly between two plates or bowls.

Top with roasted sweet potato rounds, edamame, broccolini, green onion, and hemp seeds.

Drizzle with miso tahini and serve immediately.

Notes on Meal Prep

Try prepping your veggies, black rice, and miso tahini dressing in advance to re-use multiple bowls throughout the week.

Store the leftovers separately in the refrigerator and reassemble before serving.

The dressing makes extra, so you can potentially dip stuff in this liquid gold all week long.

Miso tahini dressing will keep for 5-7 days.

How to Serve Sweet Potato & Forbidden Rice Power Bowls

Enjoy this Sweet Potato & Forbidden Rice Power Bowls with Miso Tahini, for quick weekday dinners and enjoy leftovers for lunch the next day.

This power bowl is gluten-free, oil-free, and totally plant-based; fitting into everyone’s foodie-spheres.

It’s also packed with plant-based protein, healthy fats, and complex carbs.

Hello, post workout macros.

Black rice is also rich in antioxidants and detoxifying qualities– just in case you didn’t sweat it all out in the studio.

This bowl has everything you need to refresh and refuel after moving in a way that moves you!

I love to eat it post-yoga when I’m craving all of the vegetables but also require a touch of sweetness.

I highly recommend enjoying this high-vibe meal after your favorite workout.

Enjoy!

More Vegan Power Bowls

I Want to Hear From You

If you make this Sweet Potato & Forbidden Rice Power Bowls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren