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–+ servings
A colorful and healthy rice bowl recipe featuring roasted sweet potatoes, quinoa, chickpeas, avocado, cucumber, and red cabbage.

Healthy Quinoa Bowls

Satisfy your rice bowl cravings with this healthy and customizable quinoa bowl recipe. It's packed with nutritious ingredients and flavorful dressing, perfect for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled, chopped into 1/2-inch chunks
  • 1–2 Tablespoons avocado or olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Bowl
  • 2/3 cup dry quinoa
  • 1 1/3 cups vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • 1/4 cup roasted sunflower seeds
  • Garlic tahini dressing
  • Avocado slices for serving

Equipment

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chop the sweet potatoes into 1/2-inch chunks. Place the sweet potatoes, oil, salt, and pepper in a large bowl and toss to combine. Spread the sweet potatoes onto one side of the parchment-lined baking sheet.
  3. In a separate mixing bowl, add the chickpeas, oil, and seasonings. Use your hands to coat the chickpeas evenly. Spread the seasoned chickpeas onto the other side of the baking sheet, leaving space between them and the sweet potatoes.
  4. Bake for 30-35 minutes, tossing the sweet potatoes and chickpeas once halfway through, until the sweet potatoes are soft. Taste and add more salt if needed.
  5. While the sweet potatoes and chickpeas are roasting, rinse and drain the quinoa. Combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Prepare the garlic tahini dressing while the quinoa cooks.
  7. To assemble the bowls, add 1/2 cup cooked quinoa, 1 cup spinach, 1/2 cup roasted sweet potatoes, 1/3 cup roasted chickpeas, 1/4 cup chopped cucumber, and 1/4 cup chopped purple cabbage to each of the 4 bowls. Sprinkle with 1 tablespoon of sunflower seeds.
  8. Drizzle 2 tablespoons of garlic tahini dressing over each bowl and top with avocado slices, if desired. Serve immediately.

Nutrition

Calories: 518kcalCarbohydrates: 65gProtein: 19gFat: 21gCholesterol: 2mgSodium: 752mgPotassium: 986mgFiber: 14gSugar: 8g

Notes

This recipe is easily adaptable. Feel free to swap out vegetables or add other protein sources to make it your own.

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