Or a.k.a. All The Healthy Things Piled Into A Bowl For Maximum Nourishment And 100% Less Guilt For Eating Dessert. But that’s too long, so let’s just go with Quinoa Power Bowls, shall we?
These power bowls are pretty much my ideal meal. I can make a meal out of vegetables and be 100% satisfied, and that’s exactly what these bowls are. A base of garlic quinoa, topped with cumin and chili powder spiced roasted sweet potatoes and broccoli (or whatever your favorite veggies are!), paprika spiced chickpeas, and fresh sliced avocado. I contemplated adding a sauce to drizzle over everything but decided I wanted to let the veggies shine this time. It’s about time we gave them the attention they deserve, right?
Plus, I obviously was going to drizzle it with a fair share of hot sauce anyways, so what was the point of a sauce? If you think you might need a little sauce to pull everything together, I think my vegan chipotle sauce would be perfect, as would this lemon tahini dressing.
Either way, make it and then eat this later. Have a great weekend!
Like this recipe? Then you’ll love these, too:
Kale and Chickpea Quinoa Salad
Salmon Nicoise Quinoa Salad
Sweet Potato and Quinoa Salad with Thai Peanut Dressing
Butternut Squash and Black Bean Quinoa Bowls with Vegan Chipotle Dressing
Roasted Broccoli and Sweet Potato Quinoa Salad with Curry Lime Dressing
- 1 cup quinoa dry
- 2 cups water or vegetable broth
- 3 cloves garlic minced
- 1 large sweet potato diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 15 oz can chickpeas
- 1/2 teaspoon paprika
- 1 avocado sliced
- hot sauce optional
- Preheat oven to 425 degrees F.
- Toss sweet potatoes in one tablespoon of olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chli powder, and 1/4 teaspoon salt.
- Place on greased baking sheet and bake in oven for 15 minutes.
- Toss broccoli with remaining olive oil, cumin, chili powder, and salt, and add to baking sheet. If needed, use separate baking sheet.
- Bake sweet potatoes and broccoli an additional 15-20 minutes, until broccoli is cooked through and sweet potatoes are golden brown.
- While sweet potatoes and broccoli are cooking, make the quinoa.
- In small pot, combine quinoa and water/broth.
- Bring to a boil, reduce heat, cover, and let simmer for 15-20 minutes, or until all quinoa is sprouted.
- Combine chickpeas with paprika and a dash of kosher salt.
- Fill bowls with scoop of quinoa, chickpeas, sweet potatoes, broccoli, and avocado.
- Drizzle with hot sauce or your favorite sauce.