• z
z Search

This section doesn’t currently include any content. Add content to this section using the sidebar.

You should understand that when participating in any exercise or exercise program, there is the possibility of physical injury. If you engage in this exercise or exercise program, you agree that you do so at your own risk, are voluntarily participating in these activities, assume all risk of injury to yourself, and agree to release and discharge Maeve Madden from any and all claims or causes of action, known or unknown, arising out of MaeveMadden.co.
The information provided is not intended to be a substitute for professional medical advice, diagnosis or treatment.  Never disregard professional medical advice, or delay in seeking it, because of something you have read on this website.  Never rely on information on this website in place of seeking professional medical advice.
Maeve Madden (MaeveMadden.co) is not responsible or liable for any advice, course of treatment, diagnosis or any other information, services or products that you obtain through this site.  You are encouraged to consult with your doctor with regard to this information contained on or through this website.  After reading articles, watching videos or reading other content from this website, you are encouraged to review the information carefully with your professional healthcare provider.

Image caption appears here

Add your deal, information or promotional text

Vegan Power Bowl


½ Avocado

½ Sweet potato

1 cup quinoa or brown rice

Big handful of spinach

1 can Chickpeas

(seasoning: 1tsp paprika, ½tsp cumin, ½ tsp garlic powder 1tbsp olive oil, pinch salt)




This will make enough to serve a few salad bowls.  I usually pop it in a glass and save it in the fridge. This can be stored in your fridge up to about 5 days, probably longer but I always end up using it pretty quickly.

3tbsp tahini 

½ medium lemon, juiced 

1tbsp maple syrup or Honey (but then not vegan)

1 pinch sea salt (optional)

Water to thin (about 1tbsp)


Tip: For extra flavour, you can cook the quinoa in vegetable or chicken stock. 



  1. Pre heat oven 220c
  2. Wash the potatoes, cut into chunks, the smaller the quicker they will cook so I recommend  1inch.
  3. Add to a bowl,  spritz with oil spray and a sprinkle of salt, mix and pop onto a baking paper lined tray. Into the oven they go for around 25-30 mins.
  4. Whilst they are baking, pop a pan/skillet on a medium heat,
  5. Drain and rinse the chick peas, then add to a bowl and mix in seasoning.
  6. Spritz a little oil spray in the pan Add the seasoned chickpeas and sauté, stirring frequently for about 10 minutes.
  7. They are done when they’re warmed up and slightly browning on the outside. Cook for roughly 10mins, then set aside in a separate bowl.
  8. To serve, add a bed of quinoa or brown rice to a bowl and top with the spinach, chickpeas, sweet potatoes, avocado, tomato’s and drizzle with the dressing.



  1. In a mixing bowl add the tahini, lemon juice, syrup or honey and mix. (Salt)
  2. Whisk it all up, it will go super thick but don’t worry.

  3. Add in a little water and keep doing so until you get the desired consistency.

  4. Taste and then you can adjust the flavour as you wish. I like mine quite sweet so usually add a little more honey.



Cals: 400
Carbs: 40g Fat: 9g Protein: 15g.