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Quinoa Power Bowls


  • 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.
  • Enjoy!