Plant-Based Power Bowl with Keto Peanut Sauce (Quick & Easy!)


There is nothing more comforting to me than a plant-based power bowl for lunch, and peanut sauce is a personal favorite! I love the wintry touches pomegranate and mandarins in this recipe, which also add natural flavor contrast.

Plant-Based Power Bowl with Keto Peanut Sauce Recipe (Dairy-free, Vegan, Soy-free, optionally Gluten-free, and Healthy)

Versatile Plant-Based Power Bowl with Easy Keto Peanut Sauce

This is a very fast recipe because no cooking is required – especially if you use pre-cooked grains. I personally prefer some of my vegetables (like squash) cooked, so I have a few suggestions.

No Spiralizer? Spiralizing just makes those vegetables thinner and easier to eat raw. You can simply cut the squash and steam, saute, or roast it.

Steaming – To steam the cabbage, carrots, or squash, place them in a steamer basket in a pot over boiling water. The cabbage and zucchini will take just a few minutes to become tender, while the carrots or butternut will take about 5 to 7 minutes.

Sauteing – Heat a little oil (your favorite type for cooking) in a pan. Add the butternut squash (if using) and carrots first. Saute for a few minutes, then add the zucchini, saute for a minute, then add the cabbage, and saute until crisp tender.

Roasting – Place chopped carrots and butternut squash on a sheet pan, and toss with a little oil and salt. Roast in a 400F oven for about 20 to 30 minutes, stirring halfway.

Plant-Based Power Bowl with Keto Peanut Sauce Recipe (Dairy-free, Vegan, Soy-free, optionally Gluten-free, and Healthy)This plant-based power bowl recipe with keto peanut sauce was created by Parker Wallace of Parker’s Plate. The recipe and photo were shared with us by the Georgia Peanut Commission.

Special Diet Notes: Plant-Based Power Bowl

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free optional, tree nut-free, soy-free, vegan, plant-based, and vegetarian.

You can make this recipe keto by substituting cauliflower rice for the quinoa or farro. For a paleo plant-based power bowl, you’ll also want to substitute almond butter and sliced almonds for the peanut ingredients.

Plant-Based Power Bowl with Keto Peanut Sauce
Prep time
Total time
Lime juice provides zest in this recipe, but feel free to season to taste with salt and/or crushed red pepper, if desired. You can also use cooked vegetables in place of some of the raw vegetables, if preferred. See notes in the post above.
Recipe type: Entree
Cuisine: Thai
Serves: 2 servings
Keto Peanut Sauce
  • 1 cup creamy peanut butter
  • ¾ cup full-fat coconut milk, plus additional, if desired
  • Lime juice, to taste
Plant-Based Power Bowl
  • 1 cup cooked farro or quinoa (for gluten-free)
  • ½ cup chopped cabbage
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 1 cup spiralized zucchini or butternut squash
  • ½ cup pomegranate arils
  • 1 cup mandarin pieces
  • ½ cup roasted peanuts
  • Chopped cilantro, for garnish
  • Green onions, for garnish
Keto Peanut Sauce
  1. In a medium bowl, whisk together peanut butter, coconut milk, and lime juice until smooth. Add more coconut milk, if needed, to achieve your desired consistency.
Plant-Based Power Bowl
  1. Divide the grains between two bowls. Layer on the cabbage, carrots, avocado, zucchini or butternut squash, pomegranate arils, mandarin pieces, and peanuts.
  2. Drizzle on the peanut sauce and garnish with the cilantro and green onions.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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