Vegan Quinoa Bowl
This Vegan Quinoa Bowl is a nutrient-packed meal made with a base of fluffy quinoa, roasted veggies, chickpeas, and fresh toppings. Drizzled with a creamy tahini dressing, it's not only delicious but also incredibly customizable. Full of plant-based protein, fiber, and vitamins, this dish is perfect for meal prep or a quick and healthy lunch or dinner. Feel free to add your favorite veggies, nuts, and seeds to suit your taste and dietary preferences.Nutrition Facts (Per Serving):Calories: 450 kcal, Protein: 12g, Carbohydrates: 55g, Fiber: 9g, Fat: 20g, Saturated Fat: 3g, Sugars: 5g, Sodium: 500mg, Vitamins and Minerals: Rich in vitamins A and C, potassium, folate, and iron.Estimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 small bowl (for dressing)
- 1 Large Bowl (for serving)
- 1 Fine mesh strainer
Ingredients
For the Quinoa Base
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- Salt to taste
For the Veggies and Protein
- 1 cup chickpeas cooked or canned, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup spinach fresh or lightly sautéed
- 1 avocado sliced
- 1/2 cup cucumber sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup roasted sweet potato cubes optional
For the Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or agave
- 1 clove garlic minced
- Water to thin the dressing
- Salt and pepper to taste
- Optional Toppings
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
- Chopped fresh herbs parsley or cilantro
Instructions
Cook the Quinoa:
- Rinse quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and all liquid is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
Prepare the Veggies and Protein:
- While the quinoa is cooking, prepare your toppings. Slice the avocado, cucumber, and red onion. If you're using sweet potatoes, roast them by tossing them in olive oil, salt, and pepper, then baking at 400°F (200°C) for 20-25 minutes until tender. Sauté the spinach in a pan for 2-3 minutes until wilted. Drain and rinse the chickpeas if using canned.
Assemble the Bowl:
- Divide the cooked quinoa among four bowls.Arrange the chickpeas, tomatoes, avocado, cucumber, red onion, and spinach on top of the quinoa. Add the roasted sweet potatoes, if using.
Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt and pepper. Add water to thin the dressing to your desired consistency.
Drizzle and Serve:
- Drizzle the dressing over the quinoa and veggie mixture. Sprinkle with sesame seeds, pumpkin seeds, and fresh herbs, if desired. Serve immediately or store for later.
Notes
Customizable: This quinoa bowl is very customizable.
Feel free to swap out vegetables or grains based on what you have on hand or what’s in season.
You could also add other protein sources such as tempeh, tofu, or edamame for extra protein.
Make Ahead: The quinoa can be made ahead of time and stored in the fridge for up to 4 days, making this a perfect meal prep option.
Vegan-Friendly: Ensure all ingredients are plant-based and that your dressing is free from dairy to keep this recipe fully vegan.
Add Some Crunch: For extra texture, consider adding nuts or seeds as a topping—almonds, sunflower seeds, or chia seeds work well.