Easy Quinoa Bowl Recipe
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.
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
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. The bowls should keep in the fridge for up to 5 days.
Nutrition
Calories: 716kcalCarbohydrates: 118gProtein: 23gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 142mgPotassium: 1675mgFiber: 18gSugar: 14gVitamin A: 33677IUVitamin C: 38mgCalcium: 152mgIron: 8mg
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