Packed with color, texture, and goodness, this Quinoa Bowl Recipe stars sweet potato, chickpeas, and veggies for a nourishing lunch, or bulk it up with protein for a hearty dinner.
Did quinoa exist before the year 2000? Of course it did, but you never saw it on menus nor on the shelves of the grocery store. Before quinoa became the ubiquitous grain that it is today (at least, in America), we had few options for when we wanted a slightly nutty base for our veggies and meats. I mean, there are only so many times one can eat rice.
Nowadays, quinoa is on countless restaurant menus and regularly stars in the homemade concoctions of health-conscious influencers. Vegetarians swear by the stuff. And why wouldn’t they? Quinoa bowls are like pizza (wait, hear me out) in that you can add whichever toppings you like to make them your own.
Which brings me to this recipe. This is my favorite quinoa bowl. It contains nothing out of the ordinary, but I think that’s why I like it. It serves as a great starting point for those days when you want to get a little extra protein and add shrimp or chicken or whatever crosses your mind. Give it a try and see where it takes you!
Endless ways to build your bowl
A quinoa bowl is a blank canvas that welcomes just about any flavor profile you can dream up. Want something bright and briny? Go for a Greek spin with diced cucumbers, kalamata olives, crumbled feta, and a generous drizzle of tzatziki. Or take a sunny trip south of the border with black beans, corn, avocado, and a pop of cilantro and lime.
If you’re craving a little umami, build an Asian-inspired bowl with edamame, shredded carrots, bell peppers, and green onions, then finish it with a soy-ginger dressing or peanut sauce. And if you’re looking to power up your meal, go the protein-packed route—think grilled chicken, shrimp, or hard-boiled eggs for a heartier bowl.
How do I store leftovers?
If you’d like to store leftovers, let the bowl cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-5 days. I don’t recommend freezing leftovers.
To prep these bowls ahead of time, smart layering is key. Start with quinoa as the base, then pile on your toppings, veggies, or proteins—keeping any wet ingredients separate from the dry ingredients to preserve their texture. Add the dressing just before serving.
Serving suggestions
Pair your bowl with a side of pita bread, tortilla chips, or a simple green salad. Top it with Perfect Sautéed Shrimp, Lemon-Garlic Marinated Grilled Shrimp, Pan-Seared Salmon, or Grilled Ginger Soy Chicken. And if you’re entertaining, set out the toppings buffet-style so everyone can build their own—because nothing beats a DIY dinner that’s both fun and delicious.
In the mood for more quinoa? Try Cowboy Quinoa Chili, Jennifer Aniston Salad, or Chicken Artichoke Quinoa Casserole next.
Quinoa Bowl Recipe
Ingredients
- 2 small sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup quinoa cooked
- 1 small head of lettuce or 1 cup shredded
- 1 cup cherry tomatoes sliced
- Juice of half a lemon
- ½ cup chickpeas roasted
- 2 tablespoons pumpkin seeds toasted
Instructions
- Peel and dice the sweet potatoes into ½-inch cubes, then toss in 1 tablespoon olive oil, salt, and pepper. Place in the air fryer and cook for 10 minutes.
- Add the quinoa, lettuce, cherry tomatoes, and sweet potatoes to a bowl. Toss together with the lemon juice, 1 tablespoon of olive oil, salt, and pepper.
- Divide between two bowls, sprinkle the chickpeas and pumpkin seeds on top, and serve.
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