Veggie Power Bowl Recipe (Vegan and Gluten-Free)

Delicious and nutritious veggie power bowls with edamame, crisp vegetables, baked tofu and sweet potatoes and a creamy miso tahini sauce to bring it all together.

A colorful veggie power bowl with sweet potato, tofu, rice, edamame, cucumber, radish and spinach topped with sauce.  There is another bowl in the background.

About the recipe

This vegan and gluten-free veggie power bowl recipe is hearty, nutritious and a good source of plant-based protein.

It consists of marinated baked tofu, roasted sweet potatoes, edamame, brown rice, vegetables and an addictive miso tahini sauce.

Satisfying and delicious with plenty of fiber, vitamins and minerals, they’re a great way to incorporate more plant-based foods into your diet.

Close 4 crispy triangles of tofu in a colorful plant-based bowl with radish, cucumber, rice and a creamy sauce overtop.

If you’re a fan of colorful, fun bowls, I think you’ll love this recipe, and if you’re hungry for more, don’t miss my Harvest Bowls, Vegan Quinoa Power Bowls, Vegan Dragon Bowls, and BBQ Tempeh Bowls.

read for Find out how to make the recipe, tips and tricks for the ingredients you’ll need, and then the full recipe card below When you are ready to try it.

Components and Substitutions

All the ingredients to make a vegan veggie power bowl with tofu, radish, cucumber, rice and sweet potato.  Each element is labeled in the text overlay.

Tofu and bowl ingredients

  • Tofu: Use firm or extra-firm tofu for this recipe. I couldn’t press the tofu but you can if you want.
  • Tamari: Use tamari or alternative soy sauce. If gluten-free, be sure to use tamari.
  • Rice vinegar: You can use seasoned or unseasoned rice vinegar.
  • garlic powder: You will need a lot of garlic powder to season the tofu.
  • grain: Brown rice or quinoa is recommended but you can use any grain for your bowl.
  • sweet potato: You will need a medium sized sweet potato. The amount does not have to be exact.
  • green vegetables: You can use mixed greens, baby spinach or alternatively kale.
  • Edamame: Use shelled edamame or chickpeas instead.
  • fresh vegetables: For fresh vegetables, the recipe calls for radish and cucumber. These can easily be replaced with ingredients like bell peppers, snap peas, grated carrots or thinly sliced ​​red cabbage.
  • dry fruit: Use goji berries or dried cranberries. You can substitute raisins.
  • the seed: The recipe calls for sunflower seeds but pumpkin seeds work well too. You can substitute

Miso Tahini Sauce Ingredients

  • Miso paste: You can use any kind of miso paste. I usually have white or yellow miso paste on hand, which is the mildest in taste. For a stronger miso flavor, you can use red miso paste.
  • Rice vinegar: Seasoned or unseasoned rice vinegar is fine.
  • Maple syrup: You will need a little maple syrup to balance the acidity. You can use agave syrup or honey as an alternative.
  • tahini: I used very drippy, smooth and creamy tahini. Good tahini should be pourable, not hard or dry, and not overly bitter.
  • Tamari: Use gluten-free tamari or an alternative soy sauce.
  • ginger: You will get fresh/raw garlic and ginger. Note that if you are not mixing the dressing, it is best to crush the ginger and garlic so that the dressing is smooth.
  • the oil: You can use olive oil, grape seed oil or avocado oil.

Quick Instructions: For oil-free miso tahini dressing, use this recipe.

Step by step instructions

There are few steps to prepare this recipe so be sure Review the steps ahead of time to help you move efficiently

To speed things up, You can marinate the tofu overnight and prepare the dressing and rice or quinoa the day before.

Step 1: Cook the grains

If you do not cook brown rice or quinoa ready. To start it off, cook the grains of your choice according to the package instructions.

Cooking wild rice in a pot.  Spoon rest in container.

Step 2: Marinate the tofu

If you want to slice the tofu into triangles, cut the block in half and then cut each half into 4 thin squares. Slice the square on the diagonal so you end up with 16 triangles. Alternatively, you can cut it into cubes.

A block of tofu is cut into triangles.

Add triangles to a bowl with Tamarivinegar, garlic powder, salt and pepper. Mix and set aside to marinate, tossing occasionally.

Tofu triangles are marinated in a bowl.

Step 3: Make the Miso Tahini Dressing

You can either blend the miso tahini sauce or if you can crush the garlic and ginger (you want it smooth) whisk it together in a bowl.

Creamy miso tahini dressing in a small glass bowl with a spoon, some spinach in a bowl, radishes, cucumbers and dried cranberries in a small dish.

Step 4: Roast the Sweet Potatoes

Cut the sweet potatoes into rounds and add to a baking sheet and coat with 2 teaspoons oil, salt and pepper.

Spread them out in an even layer and bake for 20-25 minutes until tender and golden.

Roast sweet potato wedges on a baking sheet.

Step 5: Roast Tofu

On a second baking sheet, add the tofu slices in an even layer and place in the oven with the sweet potatoes for 20-25 minutes, flipping halfway through.

Roasted crispy tofu triangles on a baking sheet.

Step 6: Prepare the bowl ingredients

Once you’ve got the sweet potatoes and tofu in the oven, prepare the rest of the ingredients for the bowl.

Cut cucumbers and radishes, prepare edamame and collect goji berries or cranberries and sunflower seeds.

Chopped cucumbers and radishes on a cutting board with a bowl of shelled edamame beans.

Step 7: Assemble the bowl

Finally, assemble the power bowls.

Start with a handful of greens in 4 bowls, then top with equal amounts of rice, edamame, cucumber, radish, tofu, sweet potato, goji berries or cranberries, and sunflower seeds.

Drizzle with your favorite miso tahini sauce and enjoy!

Overhead view of a vegetarian veggie power bowl with sweet potato, tofu, radish, cucumber, edamame and rice.
A colorful veggie power bowl with sweet potato, tofu, rice, edamame, cucumber, radish and spinach topped with a creamy tahini sauce.

to save

  • The dressing can be made 2-3 days ahead and stored in the fridge.
  • Tofu can be marinated overnight.
  • Once assembled, the bowls will store the dressing separately in the refrigerator for 2-3 days.
  • Leftover bowls can be enjoyed chilled or reheated in the microwave. Reheat before adding dressing.

Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.


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Hearty veggie power bowls with loads of nutrients and flavor, all slathered in an addictive miso tahini dressing.

For the tofu

For the miso tahini sauce

For Power Bowls

  1. Cook the grains: If you don’t have cooked brown rice or quinoa on hand, start preparing it right away according to the package directions.
  2. Preheat oven to 400 F.
  3. Tofu slices: Cut the tofu block in half, then cut each half into four pieces. Cut each piece on the diagonal, in half, so you have a total of 16 triangles.
  4. Marinate the tofu: In a sealable container, add the tofu, tamari, vinegar and garlic powder. Season with salt and pepper, then toss to coat. Set aside to marinate for 15 minutes, tossing occasionally, or place in a sealed container, refrigerate and marinate overnight.
  5. Make the dressing: Combine all dressing ingredients in a blender and blend until smooth. If you prefer not to use a blender or don’t have one, the dressing can be whisked together in a bowl until the garlic and ginger are grated.
  6. Bake the Sweet Potatoes: Add sweet potato rounds to a baking sheet with 2 teaspoons oil. Season with salt and pepper and toss to coat. Arrange the rounds in an even layer then roast on the middle rack for 20-25 minutes, turning halfway through, until tender and golden brown.
  7. Bake the tofu: Add the marinated tofu slices to another baking sheet and add to the oven along with the sweet potatoes. Bake for 20-25 minutes until golden brown, flipping halfway through. Alternatively, you can cook the tofu in a hot pan in 1 tablespoon of oil over medium-high heat for 4-6 minutes per side.
  8. Prepare the bowl ingredients: While the tofu and sweet potatoes bake, chop the cucumber, prepare the edamame, and gather the remaining ingredients for the bowl.
  9. Assembling the bowl: Divide mixed greens among 4 bowls. Top each bowl with equal amounts of rice, edamame, cucumber, radish, tofu and sweet potato. Top if using goji berries or cranberries, sunflower seeds and sprouts. Drizzle each with desired amount of miso tahini dressing.


Dressing can be made 2-3 days ahead. Tofu can be marinated overnight. Once assembled, the bowls will keep in the refrigerator for 2-3 days with the dressing stored separately.


  • Serving Size: 1 bowl with sauce
  • Calories: 618
  • Sugar: 10 grams
  • Sodium: 898 mg
  • Fat: 33 grams
  • Sugars: 61 grams
  • Fiber: 11 grams
  • Protein: 25 grams

Keywords: Veggie Power Bowl, Vegan Power Bowl

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