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A Quinoa Bowl Recipe with lettuce, roasted chickpeas, sweet potato, quinoa, tomatoes, and pumpkin seeds.

Quinoa Bowl Recipe

Jillian Mead Profile PicturesJillian Mead
Toss together a vibrant 25-minute Quinoa Bowl recipe! Loaded with roasted sweet potato, chickpeas, and fresh veggies, this vegan & gluten-free meal is perfect for a quick lunch.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine American
Servings 2
Calories 805 kcal

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.

Nutrition

Calories: 805kcalCarbohydrates: 123gProtein: 25gFat: 26gSaturated Fat: 4gSodium: 168mgFiber: 20g
Keyword easy quinoa bowl, quinoa bowl, quinoa bowl recipe
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