This Nutritionist’s Vegan Power Bowl Has Helped Us Make It Through Quarantine

This post may contain affiliate links. Please read our disclosure policy.

Never mind eat, drink, and be merry. These days, we’re just looking to eat, drink green juice, and be healthy. Amy Gorin, MS, RDN, a registered dietitian in the New York City area shared with us her go-to vegan power bowl, and we can’t get enough of it. Balancing nuanced flavor from Dijon-maple dressing, you may very well want to double or even triple the recipe and save leftovers for salads, pasta, toast, and more.

Courtesy Amy Gorin

“This is one of my favorite meals to whip up because it utilizes several pantry ingredients I’m likely to have on hand,” shares Gorin. Right now, with grocery shopping limitations, we’re all looking for recipes that are forgiving to substitutions, and this one proves saintly: “You can be really flexible with the fresh veggies. If you don’t have squash on hand, for example, grill up whatever vegetable you do have such as mushrooms or broccoli.” explains Gorin, who notes that this recipe also delivers on the fiber and protein fronts.

Get the recipe below and actually look forward to lunch, dinner, or whatever it is we call those random hours we sit down for a meal these days.

Vegan Power Bowl

makes: 2 servings

prep time: 10 minutes cook time: 10 minutes


  • 2 Tablespoons extra-virgin olive oil
  • 1 ½ Tablespoons balsamic vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • Spray oil
  • ½ Vidalia onion, sliced
  • 6 garlic cloves
  • 1 yellow squash, sliced
  • ½ lemon, sliced
  • 3 cups arugula
  • 1 cup cooked quinoa, prepared with low-sodium vegetable broth according to package directions
  • 1 cup grape tomatoes, halved
  • 1 cup low-sodium canned kidney beans, drained and rinsed
  • ½ avocado, sliced
  • Sea salt to taste
  • Black pepper to taste

How to make it:

  1. Make the dressing: Combine olive oil, vinegar, maple syrup, and mustard in a sealed container, such as a mason jar. Shake until well combined, and set aside.
  2. Spray a grill or cast-iron grill pan with spray oil. Grill onions, garlic, and squash over medium-high heat, flipping once, until desired tenderness. Grill lemon wedges until slightly browned, turning once.
  3. Place a bed of arugula in two bowls, and top with quinoa. Add grilled vegetables, tomatoes, kidney beans, and avocado.
  4. Season with salt and pepper; drizzle with maple-Dijon dressing. Add lemon wedge, and enjoy immediately.
Perri O. Blumberg