35-Minute Green Vegan Bowl That Will Energize You Instantly

There’s something so satisfying about a meal that’s as gorgeous as it is good for you – and that’s exactly what you get with this green vegan bowl. I fell in love with plant-based eating when I realized how energized I felt after meals packed with fresh veggies, and this bowl became my weekly meal prep superstar. Picture this: a rainbow of green goodness, from crisp-tender Brussels sprouts to creamy avocado, all drizzled with the dreamiest tahini sauce. It’s the kind of meal that makes you feel like you’re doing something wonderful for your body, without sacrificing flavor. Trust me, even my “but where’s the meat?” friends go back for seconds!

Why You’ll Love This Green Vegan Bowl

Oh my goodness, where do I even start? This isn’t just another salad – it’s a plant-based power bowl that’ll make you feel like you’re treating your body right. Here’s why it’s become my go-to:

• Nutrient-packed: Every bite bursts with vitamins from all those gorgeous greens
• Quick to make: Ready in 35 minutes flat – perfect for busy weeknights
• Endlessly customizable: Swap ingredients based on what’s in your fridge
• Meal prep superstar: Makes the best grab-and-go lunch (just add avocado fresh)

Seriously, this bowl checks all the boxes – it’s satisfying, delicious, and makes you feel amazing after eating. What’s not to love?

Ingredients for the Perfect Green Vegan Bowl

Okay, let’s talk ingredients – because the magic happens when you use the freshest, brightest greens you can find! Here’s what you’ll need for two generous portions of this healthy vegan meal:

• 1 cup cooked white rice – I like jasmine for its floral notes, but any will do
• 1 cup Brussels sprouts, halved and steamed or roasted until tender
• 1 cup broccoli florets, steamed just until bright green (don’t overcook!)
• ½ cup green peas – frozen works great, just thaw them
• ½ cup green beans, ends trimmed and blanched for 2-3 minutes
• ½ avocado, sliced (wait to cut until assembly to prevent browning)
• 2 tablespoons tahini – my secret sauce base
• 1 tablespoon lemon juice – fresh squeezed makes all the difference
• 1 tablespoon water to thin the sauce
• Salt to taste – I use about ¼ teaspoon
• Black sesame seeds & fresh herbs for garnish (optional but pretty!)

Ingredient Notes & Substitutions

No Brussels sprouts? No problem! This green goddess bowl is super flexible. Try these easy swaps:

• Swap rice for quinoa or cauliflower rice for lower carbs
• Use spinach or kale if you’re not a Brussels fan (just massage the kale first!)
• Edamame makes a great pea substitute with extra protein
• No tahini? Almond butter thinned with extra lemon works in a pinch
• Add tofu or chickpeas if you want more protein – I often do!

The key is keeping that vibrant green color and fresh crunch. Whatever greens you choose, just make sure they’re cooked until tender-crisp – nobody likes mushy veggies!

Ingredients for the Perfect Green Vegan Bowl

Here’s everything you’ll need to build this green goddess bowl of dreams. I’ve listed them in the order I usually prep them – it makes the whole process flow so smoothly!

• 1 cup cooked white rice (I use jasmine, but any works)
• 1 cup Brussels sprouts, halved and roasted until crispy or steamed
• 1 cup broccoli florets, steamed just until bright green
• ½ cup green peas (frozen works great – just thaw them!)
• ½ cup green beans, ends trimmed and blanched for 2-3 minutes
• ½ ripe avocado, sliced or diced (your preference!)
• 2 tablespoons tahini – the good, runny kind
• 1 tablespoon lemon juice (fresh squeezed makes all the difference)
• 1 tablespoon water to thin the sauce
• Salt, to taste – I start with ¼ teaspoon
• Black sesame seeds & fresh herbs for that pretty finish

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! This bowl is super flexible:

• Rice alternatives: Quinoa, cauliflower rice, or even couscous work beautifully
• Veggie swaps: No Brussels? Try spinach, kale, or zucchini ribbons
• Sauce options: Not a tahini fan? A simple green goddess dressing or even pesto would be delicious
• Extra protein: Toss in some chickpeas, edamame, or baked tofu if you want more staying power

The key is keeping that vibrant green theme going – but honestly, even if you throw in some roasted sweet potatoes, I won’t tell!

How to Make a Green Vegan Bowl

Alright, let’s get cooking! I’ve broken this down into super simple steps so you can whip up this clean eating bowl like a pro. The key is prepping everything while your rice cooks – multitasking at its finest!

Step 1: Cook the Base

First things first – get that rice cooking! I use a 2:1 water-to-rice ratio and let it simmer covered for about 15 minutes. While that’s happening, you can prep everything else. If you’re using quinoa instead, rinse it well first (trust me, it makes a difference!). For my low-carb friends, cauliflower rice works great too – just sauté it in a pan with a bit of oil for 5-7 minutes until tender.

Step 2: Prepare the Greens

Now for the fun part – the veggies! For Brussels sprouts, I either roast them at 400°F for 20 minutes (tossed with olive oil, salt, and pepper) or steam them for about 7 minutes until just tender. Broccoli gets the steam treatment too – just 3-4 minutes until it’s bright green but still crisp. Don’t forget to blanch those green beans in boiling water for 2-3 minutes (I set a timer so I don’t forget them!).

Step 3: Assemble & Dress

Time to build your masterpiece! Start with a base of warm rice, then artfully arrange all those gorgeous greens around it. Add the avocado last so it doesn’t brown. For the sauce, whisk together tahini, lemon juice, water and salt until smooth – it should drizzle nicely. Pour it over everything, then finish with a sprinkle of black sesame seeds and fresh herbs. Oh, and don’t be shy with that sauce – I always make extra!

Tips for the Best Green Vegan Bowl

Want to take your plant-based power bowl to the next level? Here are my favorite tricks after making this weekly for years:

• Roast don’t steam – Toss those Brussels sprouts with olive oil and roast until crispy for extra flavor
• Sauce consistency – Too thick? Add water 1 teaspoon at a time until it ribbons perfectly
• Salt as you go – Season each component lightly – it makes a huge difference!
• Fresh is best – Cut the avocado right before serving to prevent browning
• Double batch – Make extra sauce and keep it in the fridge for up to 5 days

Little touches like these turn a good bowl into an amazing one – trust me!

Green Vegan Bowl Variations

Oh, the possibilities! This green goddess bowl is like a blank canvas for your plant-based creativity. Here are my favorite ways to mix it up:

• Protein boost: Add crispy baked tofu or tempeh for extra staying power
• Dressing swap: Try a zesty green goddess dressing instead of tahini
• Grain game: Swap rice for quinoa or farro for different textures
• Extra crunch: Toss in some toasted pepitas or sunflower seeds
• Spice it up: A sprinkle of chili flakes or drizzle of sriracha adds nice heat

The beauty is you can make it different every time while keeping that fresh, green vibe!

Serving & Storing Your Green Vegan Bowl

This clean eating bowl shines brightest when served fresh – I love pairing it with a big glass of lemon water or iced green tea for the ultimate refreshing meal! If you’re meal prepping (smart move!), store components separately in airtight containers for up to 3 days. A little tip? Wait to add the avocado until you’re ready to eat – it doesn’t take kindly to refrigeration. And whatever you do, don’t microwave that beautiful avocado – cold leftovers are surprisingly delicious straight from the fridge!

Green Vegan Bowl Nutritional Info

Okay, let’s talk numbers – but remember, nutrition varies by ingredients and portion sizes! Here’s the scoop on what you’re getting in this healthy vegan meal (per serving):

• 460 calories – Satisfying but not heavy
• 20g healthy fats (hello, avocado and tahini!)
• 14g plant-based protein – More if you add tofu or chickpeas
• 12g fiber to keep you full and happy
• 60g complex carbs for lasting energy

It’s packed with vitamins A, C, and K from all those gorgeous greens – basically a multivitamin in bowl form!

FAQs About Green Vegan Bowls

Can I freeze this green vegan bowl?
Oh honey, I wouldn’t recommend it! The fresh veggies and avocado don’t take kindly to freezing. But here’s my meal prep trick – cook and store all the components separately (except the avocado) for up to 3 days in the fridge. The tahini sauce keeps beautifully for 5 days if stored in an airtight container!

What are some protein options for this plant-based power bowl?
I love adding crispy baked tofu or tempeh for extra staying power! Chickpeas (roasted or plain) work great too. For a quick protein boost, toss in some edamame or hemp seeds. My “but where’s the meat?” friends swear by adding roasted chickpeas for that satisfying crunch.

Can I make this green goddess bowl nut-free?
Absolutely! Just swap the tahini for sunflower seed butter or skip the sauce entirely and use a simple olive oil and lemon dressing. All the veggies are naturally nut-free, so you’re good to go!

Share Your Green Vegan Bowl Creations

I’d love to see your gorgeous green bowls! Tag me on Instagram @veganbowlqueen so I can admire your creations. Trust me, nothing makes me happier than seeing all those vibrant greens on your feed – it’s like plant-based art!

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