Quinoa Power Bowl
This colorful quinoa power bowl layers fluffy quinoa, roasted vegetables, chickpeas, crunchy raw toppings, avocado, and a lemon-tahini sauce. It is filling, flexible, and easy to prep for weekday lunches.
- Total time
- 50 min
- Yield
- 4 bowls
- Difficulty
- Easy
Prep 20mCook 30mAmericanWhole Grain
A quinoa power bowl is the kind of meal that feels organized, even when your week does not. You get warm roasted vegetables, tender chickpeas, cool crunchy toppings, and a creamy dressing in one bowl.
Quinoa cooks quickly and brings a nutty flavor plus plenty of plant-based protein. The sweet potato and broccoli roast on one pan, while the quinoa simmers on the stove.
This recipe is vegan as written and naturally gluten-free. It also takes well to swaps, so use the vegetables, greens, and sauces you already have.
01What you'll need
Ingredients
19 items · 4 bowls
- 1 cup dry quinoa, rinsed well
- 2 cups water
- 3/4 teaspoon fine salt, divided
- 1 medium sweet potato, about 200 g, scrubbed and cut into 1/2-inch cubes
- 2 cups broccoli florets, about 182 g
- 1 can no-salt-added chickpeas, 15 ounces, drained and rinsed, about 1 1/2 cups
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 cups baby spinach, about 120 g
- 1 cup shredded red cabbage, about 70 g
- 1 cup shredded carrots, about 110 g
- 1 medium avocado, sliced
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, finely grated or minced
- 2 to 4 tablespoons warm water, as needed
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
2. Start the quinoa
Add the rinsed quinoa, water, and 1/4 teaspoon salt to a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed.
3. Rest and fluff the quinoa
Turn off the heat and let the quinoa sit, covered, for 5 minutes. Fluff it with a fork. Fluffing means gently lifting and separating the grains so they do not clump.
4. Season the vegetables and chickpeas
On the sheet pan, toss the sweet potato, broccoli, and chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, black pepper, and 1/4 teaspoon salt. Spread everything out in a single layer so it roasts instead of steams.
5. Roast until tender
Roast for 25 to 30 minutes, stirring once halfway through. The sweet potato should be tender when pierced with a fork, and the chickpeas should look lightly golden.
6. Make the tahini sauce
In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, remaining 1/4 teaspoon salt, and 2 tablespoons warm water. Add more warm water, 1 tablespoon at a time, until the sauce is pourable.
7. Prep the fresh toppings
While the vegetables finish roasting, divide the spinach among four bowls. Set out the shredded cabbage, carrots, and sliced avocado.
8. Assemble the bowls
Add a scoop of quinoa to each bowl. Top with the roasted sweet potato, broccoli, and chickpeas. Add cabbage, carrots, and avocado, then drizzle with the tahini sauce. Serve warm or at room temperature.
03From our kitchen
Cook's tips
- Make-ahead: Cook the quinoa, roast the vegetables, and mix the dressing up to 4 days ahead. Store each part in a separate airtight container for the best texture.
- Storage: Assembled bowls keep for about 2 days in the refrigerator, but avocado is best added right before eating because it browns quickly.
- Reheating: Warm the quinoa and roasted vegetables in the microwave or in a skillet. Keep the spinach, cabbage, carrots, avocado, and dressing cool and add them after reheating.
- Swaps: Use kale, arugula, or romaine instead of spinach. Try cauliflower, zucchini, bell pepper, or Brussels sprouts instead of broccoli. Black beans can replace chickpeas.
- Sauce note: Tahini thickens when mixed with lemon juice. This is normal. Keep whisking and add warm water slowly until it turns smooth and creamy.
- For extra protein: Add baked tofu, tempeh, a fried egg, grilled chicken, or extra chickpeas, depending on your diet.
Cook's note
Rinsing quinoa matters. It removes some of the natural coating, called saponin, which can taste bitter or soapy. Use a fine-mesh strainer so the tiny grains do not slip through.
04Frequently asked
Questions & answers
Can I serve this quinoa power bowl cold?
Yes. It is good warm, room temperature, or cold. If serving cold, let the roasted vegetables cool before adding them to the greens so the spinach stays fresh.
Why is my quinoa mushy?
It may have too much water or it may have cooked too long. Use 1 cup dry quinoa to 2 cups water, keep the pan covered, and let it rest off the heat before fluffing.
Can I make this without tahini?
Yes. Use hummus thinned with lemon juice and water, or make a simple dressing with olive oil, lemon juice, Dijon mustard, and a little maple syrup.
Is this recipe gluten-free?
Yes, the ingredients are naturally gluten-free. If you are cooking for someone with celiac disease, check labels on tahini, spices, and canned chickpeas to avoid cross-contact.
How do I keep the avocado from browning in meal prep?
Slice the avocado just before serving. If you need to pack it ahead, squeeze a little lemon juice over the cut avocado and press plastic wrap or a lid close to the surface.
05Per serving
Nutrition facts
Nutrition Facts
4 bowls
Amount per serving
% Daily Value*
- Total Fat25 g
- 32%
- Saturated Fat3.4 g
- 17%
- Cholesterol0 mg
- 0%
- Sodium555 mg
- 24%
- Total Carbohydrate74 g
- 27%
- Dietary Fiber17 g
- 61%
- Total Sugars12 g
- Protein19 g
- 38%
- Vitamin D0 mcg
- 0%
- Calcium213 mg
- 16%
- Iron7.4 mg
- 41%
- Potassium1324 mg
- 28%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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