🥭Mango Crunch Power Bowl

A vibrant, satisfying plant-based bowl loaded with sweet, savory, and crunchy goodness.

If summer could be served in a bowl, this might be it.

This Mango Power Crunch Bowl is everything I want in a warm-weather meal — fresh mango, crisp veggies, protein-packed quinoa and edamame, plus the dreamiest ginger-sesame dressing. It’s light but satisfying, sweet with a little tang, and full of texture thanks to those crunchy chickpeas.

Whether you’re packing it for lunch, serving it at a backyard dinner, or making it ahead for the week, this one checks all the boxes.

🛒 Ingredients

For the Quinoa Base

• 1 cup dry quinoa, rinsed

• 2 cups vegetable broth or water

• 1 cup shelled edamame (thawed if frozen)

• 1 cup rainbow carrot ribbons (use a veggie peeler to shave)

Crispy Soy-Ginger Chickpeas

• 1 can chickpeas, drained, rinsed, and patted dry

• 1 Tbsp olive or avocado oil

• 1 Tbsp soy sauce or coconut aminos

• 1 tsp toasted sesame oil

• 1 tsp maple syrup

• ½ tsp garlic powder

• ½ tsp ground ginger

• Black pepper, to taste

Mango-Cucumber Salsa

• 1 ripe mango, diced

• ½ English cucumber, diced

• ¼ red onion, finely chopped

• 1 small jalapeño, minced

• Juice of 1 lime or 2 tsp red wine vinegar

• 2 Tbsp fresh cilantro or mint

• Pinch of salt

Sesame-Ginger Dressing

• 3 Tbsp rice vinegar or lime juice

• 2 Tbsp soy sauce or tamari

• 1 Tbsp toasted sesame oil

• 1 Tbsp neutral oil

• 2 tsp maple syrup

• 1 tsp grated fresh ginger

• 1 clove garlic, minced

• Optional: pinch of chili flakes

🥣 Instructions

1. Cook the Quinoa
   Bring broth to a boil, stir in quinoa, reduce heat, and simmer for 15 minutes. Fluff and cool slightly.

2. Make the Crispy Chickpeas
   Preheat oven to 425°F. Toss chickpeas with oil, soy sauce, sesame oil, maple syrup, garlic powder, ginger, and pepper.
   Roast 20–25 minutes, shaking halfway, until golden and crisp.

3. Mix the Mango Salsa
   Combine all salsa ingredients in a bowl. Let sit for 10 minutes.

4. Whisk the Dressing
   Shake or whisk all dressing ingredients in a jar or bowl.

5. Assemble the Bowl
   In each bowl, layer quinoa, rainbow carrot ribbons, edamame, and mango salsa.
   Top with crispy chickpeas and drizzle generously with dressing. Garnish with scallions or sesame seeds if desired.

💚 Make It Yours

• Swap quinoa for another grain

• Add avocado or fresh herbs

• Bulk it up with tofu or tempeh

• Store components separately for 3–4 days of meal prep

Every bite of this bowl is a little celebration — of flavor, color, and all the good-for-you ingredients that make plant-based eating feel exciting.

If you make it, tag @kellysgreenkitchen_ so I can see your version!

And trust me: this is one of those meals that gets even better the next day.