📖 Instructions

1. Get your ingredients ready: Rinse all your vegetables thoroughly. This is, like, super important for getting rid of any dirt or pesticides.
2. Cook the quinoa: In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it cool slightly.
3. Prepare the greens: In a large mixing bowl, combine the chopped kale, arugula, and any other greens you're using. If using kale, massage it gently with a teaspoon of olive oil to soften it and make it easier to digest. (Seriously, don't skip this step; raw kale can be a bit tough!)
4. Chop the veggies: On a cutting board, dice the cucumber, bell pepper, and avocado into bite-sized pieces. Set them aside.
5. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup (or agave), spirulina powder, salt, and pepper. Taste and adjust seasonings as needed. It should be bright and zesty!
6. Assemble the bowl: Divide the cooked quinoa between two serving bowls. Top with the mixed greens, diced cucumber, bell pepper, and avocado. Sprinkle generously with hemp seeds.
7. Dress it up: Drizzle the dressing over the power bowl, using as much or as little as you like. I personally love a generous pour!
8. Serve immediately: Dig in and enjoy your vibrant and nutritious Vegan Power Bowl! Feel free to add a sprinkle of red pepper flakes for a little heat, or a squeeze of lime for extra zest.
9. Optional additions: If you're feeling fancy, consider adding roasted chickpeas, toasted pumpkin seeds, or a dollop of hummus for extra protein and flavor. The possibilities are endless!