Colorful Veggie Quinoa Bowl

Looking for a good lunch that won’t leave you feeling sluggish? I’ve been making this quinoa bowl for years, and it’s become my go-to meal when I want something filling but light. I remember when I first started cooking with quinoa – I was a bit nervous about trying something new, but now it’s a staple in my kitchen.

What I love most about this bowl is how easy it is to throw together. I usually prep the quinoa and veggies on Sunday, and then I can put together fresh bowls throughout the week. No complicated steps, no fancy ingredients – just good, simple food that makes you feel great. Plus, my kids have started asking for it in their lunch boxes, which is always a win in my book.

The best part? You can switch up the vegetables based on what you have in your fridge. Sometimes I’ll add whatever’s left from last night’s dinner, and it works perfectly. If you’re new to quinoa or just looking for an easy, healthy lunch option, this recipe is a great place to start.

What Kind of Quinoa Should I Use?

You’ll find three main types of quinoa at most grocery stores: white, red, and black – and any of them will work great in this bowl. White quinoa tends to have the mildest flavor and softest texture, making it a good choice if you’re new to this grain-like seed. Red and black quinoa have a slightly crunchier texture and nuttier flavor, plus they hold their shape better in bowls and salads. If you can’t decide, try a tri-color blend which combines all three varieties and adds nice visual appeal to your bowl. Just remember to rinse your quinoa well before cooking to remove its natural coating called saponin, which can make it taste bitter.

Options for Substitutions

This bowl is super adaptable and you can make quite a few swaps based on what you have in your kitchen:

• Quinoa: You can swap quinoa with brown rice, farro, or even cauliflower rice if you’re looking for a low-carb option. Just follow the cooking instructions for whichever grain you choose.
• Broccoli: Any cruciferous veggie works great here – try cauliflower, brussels sprouts, or even regular cabbage cut into chunks.
• Chickpeas: Other beans like black beans or white beans work just as well. You could also use cubed tofu or tempeh for a different protein source.
• Sweet potato: Regular potato, butternut squash, or carrots can step in for sweet potato – just adjust the cooking time as needed until they’re tender.
• Kale: Any leafy green works here – spinach, swiss chard, or collard greens are all good options. If using spinach, you’ll need less cooking time.
• Sriracha: Any hot sauce you like will work, or try gochujang or sambal oelek. If you’re not into spicy food, just leave it out.
• Veggie broth: Water works fine here, or you can use any kind of broth you have on hand. Just remember to adjust the salt if using water.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa bowls is not rinsing the quinoa thoroughly before cooking, which can leave you with a bitter, soapy taste from the natural coating called saponin. Another common error is overcooking the vegetables – especially the broccoli and sweet potato – which should be tender-crisp rather than mushy to maintain their nutrients and texture. To get the most flavor from your bowl, avoid the temptation to throw everything in at once; instead, cook each component separately to ensure proper seasoning and doneness. For the best results, cut your sweet potato into uniform, small cubes (about 1/2 inch) so they cook evenly and quickly, and massage your kale with a tiny bit of oil and salt before adding it to the bowl – this helps break down the tough fibers and makes it more enjoyable to eat.

What to Serve With Quinoa Bowls?

Since this quinoa bowl is already packed with veggies and protein, it works great as a complete meal on its own! If you’re looking to add something extra, a warm piece of naan bread or pita makes a nice addition for scooping up any leftover sauce or hummus. For bigger appetites, you could add a cup of miso soup on the side or some crispy roasted chickpeas for extra crunch. I also like serving these bowls with a fresh cucumber and tomato salad dressed simply with lemon juice and olive oil.

Storage Instructions

Keep Fresh: This quinoa bowl is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. I like to store the avocado and hummus separately to keep everything fresh and prevent the avocado from browning.

Prep Ahead: You can cook the quinoa, roast the sweet potatoes, and prepare the chickpeas up to 3 days in advance. Store each component separately in the fridge, then assemble your bowl when you’re ready to eat. The kale can also be prepped ahead – just wait to dress it until serving time.

Pack for Lunch: When packing this bowl for lunch, layer the ingredients with the quinoa at the bottom, followed by the roasted veggies and chickpeas. Keep the fresh toppings like avocado, lime wedges, and hummus in separate containers. This way, everything stays fresh and you can heat up just the parts you want warm!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 35-45 g
• Carbohydrates: 100-110 g

Ingredients

• 2 cups broccoli florets
• 2 teaspoons olive or canola oil
• 2 garlic cloves, finely chopped
• Pinch of salt
• Ground black pepper
• 1.5 cups cooked chickpeas
• 1 teaspoon olive or canola oil
• 2 teaspoons sriracha sauce
• 2 teaspoons soy sauce
• 1 small sweet potato
• 1 teaspoon olive or canola oil
• 1 teaspoon curry powder
• 1 teaspoon sriracha
• Pinch of salt
• 3/4 cup quinoa, rinsed
• 1.5 cups veggie broth
• 2 cups chopped kale, stems removed
• 1 teaspoon olive, coconut, or canola oil
• Juice from 1/4 lime
• 1/2 teaspoon chili powder
• Pinch of salt
• Pinch of ground pepper
• Lime wedges
• Sliced avocado
• Hummus
• Red pepper flakes
• Guacamole

Step 1: Preheat Oven and Prepare Baking Sheet

Start by preheating your oven to 400°F (200°C).

Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare and Season Vegetables

Prepare your vegetables by chopping broccoli into medium-sized florets, destemming and chopping the kale, and scrubbing and slicing the sweet potato into ¼” wide rounds.

Broccoli Preparation:

Massage the broccoli florets with oil, garlic, salt, and pepper, ensuring the ingredients are worked into the tops of the florets.

Lay them in a row down the center third of the prepared baking sheet.

Chickpeas Preparation:

Using the same bowl from the broccoli, combine chickpeas with oil, sriracha, and soy sauce.

Spread them in a row next to the broccoli on the baking sheet.

Sweet Potatoes Preparation:

In the same bowl, mix oil, curry powder, salt, and sriracha.

Toss the sliced sweet potato rounds in the mixture to coat them.

Lay these rounds on the remaining third of the baking sheet.

Step 3: Roast the Vegetables and Chickpeas

Bake the prepared vegetables and chickpeas in the preheated oven for 10 minutes.

Afterward, flip the broccoli and sweet potatoes and redistribute the chickpeas to ensure even cooking.

Continue baking for an additional 8-12 minutes, or until everything is nicely roasted.

Step 4: Cook the Quinoa

Rinse and drain the quinoa thoroughly.

Combine the rinsed quinoa and vegetable broth in a small saucepan.

Bring to a boil over high heat, then reduce the heat to medium-low.

Cover and simmer for about 15 minutes until the quinoa is cooked.

Once done, fluff the quinoa with a fork and set aside.

Step 5: Sauté the Kale

While the quinoa is simmering and the vegetables are roasting, preheat a large skillet with 1 teaspoon of oil.

Add the kale and cook for approximately 5 minutes, or until it is nearly tender.

Season with salt, chili powder, and lime juice.

Toss to coat and cook for another 2-3 minutes until fully tender.

Step 6: Assemble the Bowls

To assemble your bowls, scoop ½ to 1 cup of the cooked quinoa into each bowl.

Top with half of the roasted broccoli, half of the roasted chickpeas, half of the sautéed kale, and half of the roasted sweet potatoes.

You can choose to keep each ingredient separated in the bowl for a neat presentation or mix everything together for a more combined flavor experience.

Enjoy your nutritious and flavorful meal!