Quinoa Power Bowl

Quinoa Power Bowl

Julia

This Quinoa Power Bowl is the ultimate meal prep solution for busy individuals seeking nutritious, gluten-free fuel throughout their week. Combining fluffy, protein-rich quinoa with colorful roasted vegetables and crispy chickpeas, this bowl delivers a satisfying mix of textures and flavors that hold up beautifully when stored in the refrigerator for up to five days.

Inspired by the grain bowl trend that has taken healthy eating by storm, this recipe elevates simple ingredients into a restaurant-quality meal. The roasted sweet potatoes provide natural sweetness, while the bell peppers and red onions add a savory depth. Chickpeas, roasted until golden and slightly crispy, offer plant-based protein and a delightful crunch. The star of the show is the creamy tahini dressing, which brings everything together with its nutty, tangy flavor profile enhanced by fresh lemon juice and garlic.

What makes this power bowl truly special is its versatility and convenience. Pack it in mason jars or meal prep containers for grab-and-go lunches, or enjoy it fresh at home topped with optional additions like avocado, fresh herbs, or a sprinkle of seeds. The combination of complex carbohydrates, fiber, and protein ensures sustained energy throughout your day, making it perfect for athletes, busy professionals, or anyone seeking a wholesome, satisfying meal.

Naturally gluten-free and easily customizable to suit various dietary preferences, this bowl proves that healthy eating doesn't have to be complicated or time-consuming. With just 40 minutes of hands-on work, you can prepare multiple servings that will keep you nourished and energized all week long.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

55 minutes
None servings
485 calories
Fat 18.00g
Carbs 65.00g
Protein 16.00g

Ingredients

1 cupquinoa, rinsed and drained
2 cupswater or vegetable broth
1 can (15 oz)chickpeas, drained, rinsed, and patted dry
1 largesweet potato, peeled and diced into 1/2-inch cubes
1 largered bell pepper, diced into 1-inch pieces
1 mediumred onion, cut into wedges
3 tbspolive oil, divided
1 tspground cumin
1 tspsmoked paprika
1 tspsalt, divided
1/2 tspblack pepper, divided
1/4 cuptahini
3 tbspfresh lemon juice
2 clovesgarlic, minced
2 tbspwater, for dressing, plus more to thin
2 cupsbaby spinach or kale, roughly chopped
1/4 cupfresh parsley, chopped (optional)
2 tbspsesame seeds (optional)

Equipment

Cutting board
Parchment paper
Oven
Whisk
medium saucepan with lid
paper towels
fork
chef's knife
fine-mesh strainer
measuring cups and spoons
mixing bowls
two large baking sheets
meal prep containers

Clean Eating

A quintessential clean eating recipe featuring whole, minimally processed ingredients like quinoa, fresh vegetables, chickpeas, and a homemade tahini dressing that avoids artificial additives and focuses on nutrient-dense whole foods.

Flexitarian Diet

A perfect flexitarian meal that centers on plant-based ingredients while remaining adaptable - chickpeas and quinoa provide substantial protein, and the recipe can easily accommodate optional animal protein toppings.

Gluten-Free Diet

Naturally gluten-free recipe using quinoa as a protein-rich grain alternative, with vegetables and chickpeas providing additional nutrition without any gluten-containing ingredients.

Plant-Based Diet

This recipe is perfectly suited for a plant-based diet, featuring protein-rich quinoa, nutrient-dense vegetables, protein-packed chickpeas, and a tahini dressing that provides healthy fats and flavor without any animal products.

Vegan Diet

An excellent vegan-friendly recipe that delivers complete plant-based nutrition through quinoa, chickpeas, and vegetables, with a creamy tahini dressing providing additional protein and healthy fats without any animal-derived ingredients.

Vegetarian Diet

This power bowl is ideal for vegetarians, offering a balanced meal with protein from quinoa and chickpeas, diverse vegetables, and a flavorful tahini dressing that provides essential nutrients without meat.

Instructions

1

Preheat oven to 425°F. Line a baking sheet with parchment paper.

5 min
2

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.

1 min
3
5 min

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.

4
15 min

Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

5

Once quinoa is cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

5 min
6

While the quinoa cooks, pat the chickpeas completely dry with paper towels to ensure they crisp up properly in the oven.

2 min
7

On one prepared baking sheet, toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

1 min
8

On the second baking sheet, combine the diced sweet potato, bell pepper, and red onion wedges. Drizzle with 2 tablespoons olive oil and season with remaining 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

2 min
9

Spread the vegetables in a single layer on the baking sheet, ensuring they're not overcrowded for optimal roasting.

1 min
10

Place both baking sheets in the preheated oven. Roast the chickpeas for 25-30 minutes and the vegetables for 30-35 minutes, stirring halfway through, until vegetables are tender and chickpeas are golden and crispy.

35 min
11

While everything roasts, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tablespoons water until smooth.

2 min
12

If the dressing is too thick, add additional water 1 tablespoon at a time until you reach a pourable consistency. Taste and adjust seasoning with salt if needed.

1 min
13

Remove the roasted vegetables and chickpeas from the oven and let them cool slightly for 5 minutes.

5 min
14

To assemble the bowls, divide the cooked quinoa evenly among four meal prep containers or serving bowls as the base.

1 min
15

Top each bowl with a portion of roasted vegetables, crispy chickpeas, and fresh chopped spinach or kale.

2 min
16

Drizzle the tahini dressing over each bowl, or store it separately in small containers if meal prepping.

1 min
17

Garnish with chopped fresh parsley or cilantro and sesame seeds if desired. Serve immediately or cover and refrigerate for up to 5 days.

1 min

Frequently Asked Questions