Dive into a colorful and healthy quinoa bowl with its rich assortment of sweet potato, chickpeas, vegetables, and, of course, quinoa. A great lunch or, with the addition of a protein, a substantial dinner.
Did quinoa exist before before the year 2000? I’m going to assume it did (well, I KNOW it did) but you never saw it on menus nor on the shelves of the grocery store. Which is a tragedy. 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, a restaurant should cower in embarrassment if they don’t serve quinoa either as a side dish or as an ingredient in a salad bowl. And the homemade concoctions of the health-conscious regularly feature quinoa. 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 it your own.
Which brings me to this recipe. This is my favorite quinoa bowl. It contains nothing out of the ordinary, but then, 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 crazy and — gasp! — add shrimp or chicken or whatever crosses your mind. Give it a try and see where it takes you!
Why You Will Love This Recipe
- Quinoa is a high-protein grain, which makes it a healthy option for vegetarians.
- This salad is incredibly filling, thanks, to the quinoa, sweet potato, and chickpeas. It’s a great one for those on a diet, as it will satisfy your cravings so you eat less.
- You can use the ingredients you have in the house as it is easily customizable
Prep time: 15 minutes
Cooking time: 15 minutes
Yields: 2 servings
Ingredients
Quinoa bowls usually feature a wide assortment of ingredients but worry not: the taste of them all together is worth it.
- 2 small sweet potatoes
- 1 cup quinoa, cooked
- ½ cup chickpeas, roasted
- 1 small head of lettuce (or 1 cup shredded)
- 1 cup cherry tomatoes, sliced
- 1 tbsp olive oil
- salt and pepper
- ½ lemon, juiced
- 2 tbsp pumpkin seeds, toasted
Instructions
- Peel and dice the sweet potato into 1 cm cubes then toss in olive oil, salt, and pepper. Add to the air fryer and cook for 10 minutes.
- Add all of the ingredients except the chickpeas and pumpkin seeds to a bowl. Toss them together with the olive oil, salt, pepper, and lemon juice.
- Split between two bowls, sprinkle the seeds on top, and serve.
Variations
Mediterranean Quinoa Bowl: Add ingredients like diced cucumbers, kalamata olives, crumbled feta cheese, and a drizzle of tzatziki sauce. Garnish with fresh herbs like parsley or mint.
Mexican-Inspired Quinoa Bowl: For a quinoa bowl straight out of Cancun, use black beans, corn kernels, diced avocado, chopped cilantro, and lime juice. Top with salsa and/or Mexican cheese.
Asian Quinoa Bowl: Work in some cooked edamame, shredded carrots, sliced bell peppers, and chopped green onions. For dressing, use something of the soy-ginger variety or a peanut sauce.
Greek Quinoa Bowl: Diced cucumber, cherry tomatoes, crumbled feta cheese, and sliced Kalamata olives can be added with a drizzle with a lemon-herb vinaigrette (or Greek dressing, if you want to go the obvious route).
Protein-Packed Quinoa Bowl: Adding protein to a meal is a great way to improve satiety, so load it up with such ingredients as grilled chicken or shrimp, diced hard-boiled eggs, sliced avocado. These ingredients will go well with a light dressing or vinaigrette.
FAQs
If you don’t want to use sweet potatoes, I would recommend using butternut or beetroot instead. Regular potatoes lack that hint of sweetness that really makes this meal come alive.
Yes, you can. Grilled chicken, for example, would be really nice. Feel free to incorporate any of your favorite proteins into this dish though, like fish or tofu.
It is, which is one of the many reasons quinoa is a popular ingredient for those with celiac disease.
Yes, which brings me to the next section…
How to Store Quinoa Bowls
If you would like to store quinoa-bowl leftovers, let the meal cool completely before putting it into an airtight container. You can then place it in the fridge where it should keep for up to 5 days. If you would prefer to make these bowls ahead of time, the key is the layering. Use the quinoa as the base. Add any toppings, vegetables, or proteins on top. Distinguish between wet ingredients and dry ones, and keep them separate for the sake of their individual textures. Any dressing should be stored separately and only used when you’re ready to eat.
Easy Quinoa Bowl Recipe
Ingredients
- 2 small sweet potato
- 1 cup quinoa cooked
- ½ cup chickpeas roasted
- 1 small head of lettuce or 1 cup shredded
- 1 cup cherry tomatoes sliced
- 1 tbsp olive oil
- salt and pepper
- ½ lemon juice
- 2 tbsp pumpkin seeds toasted
Instructions
- Peel and dice the sweet potato into 1 cm cubes then toss in olive oil, salt, and pepper. Add to the air fryer and cook for 10 minutes.
- Add all of the ingredients except the chickpeas and pumpkin seeds to a bowl. Toss them together with the olive oil, salt, pepper, and lemon juice.
- Split between two bowls, sprinkle the seeds on top, and serve.
Notes
Nutrition
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