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This cookbook proves plant-based meals don't have to be boring

Plant Power Bowls includes plenty of recipes for plant-based meals that will have you feeling good.

SEATTLE — After a battle with her health in her 20's, Sapana Chandra realized her poor diet had taken a drastic toll on the quality of her life. In order to take her life back, she started cutting out sugar and processed foods, which transformed her health and her outlook on life. Chandra now runs the blog Real + Vibrant where she talks about maintaining a healthy lifestyle. Chandra also released a cookbook "Plant Power Bowls" with recipes that will have you living your best life. Chandra joins New Day Northwest to talk about power bowls and make one for us to try. 

Check out the recipe Chandra made today on the show:

Island Black Bean–Quinoa Bowl with Mango Salsa & Coconut-Cashew Dressing:

Makes 2 bowls


  • Quinoa
  • 1 1⁄2 cups water
  • 1 cup uncooked quinoa, rinsed and drained 
  • 1⁄2 cup full-fat coconut milk
  • 1⁄4 teaspoon sea salt

Mango Salsa:

  • 1 mango, diced
  • 1 jalapeño pepper, seeded and finely minced
  • 1⁄4 cup chopped fresh cilantro
  • 2 tablespoons thinly sliced green onion (green parts only)
  • 1 tablespoon freshly squeezed lime juice 
  • Pinch of sea salt
  • Pinch of freshly ground black pepper

For Serving:

  • 2 cups cooked black beans 
  • 1⁄2 cup chopped red bell pepper
  • 1 medium avocado, sliced
  • 1⁄2 cup raw almonds, roughly chopped
  • 1⁄2 cup Coconut-Cashew Dressing (recipe follows)


  1. Prepare the quinoa. In a small pot, combine the water, quinoa, coconut milk, and salt. Bring to a boil, reduce to a simmer, and cover. Cook for15 to 20 minutes, until the liquid is absorbed.
  2. Prepare the mango salsa. In a medium bowl, combine the mango, jalapeño, cilantro, green onion, lime juice, salt, and pepper. Mix well.
  3. Assemble each bowl with half of the quinoa, black beans, bell pepper, avocado, almonds, and mango salsa. Drizzle with the dressing.

Coconut-Cashew Dressing:

Makes about 1⁄2 cup

  • 1⁄2 cup full-fat coconut milk
  • 2 tablespoons raw cashews, soaked in water for 30 minutes 
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of sea salt


In a blender, combine the coconut milk, cashews, lemon juice, and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Watch New Day Northwest 11:00 weekdays on KING-TV Ch.5 or streaming live on KING5.com. Connect with New Day via FacebookTwitterInstagram.

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