Easy Quinoa Veggie Bowl
This 30-minute plant-based lunch or dinner is made with spiralized carrots, chickpeas, kale and avocado. A colorful and nutritious quinoa veggie bowl that’s easy to make and endlessly customizable, perfect for meal prep and budget-friendly.
Ingredients
- ⅔ cup quinoa dry (100 g)
- 2 cups chickpeas cooked & drained (330 g)
- 7 kale leaves de-stemmed & roughly chopped (2.5 oz / 70 g)
- 2 carrots spiralized
- 2 green onions sliced
- 1 cup fresh parsley finely chopped (2 oz / 60 g)
- ½ orange peeled & cut into slices
- 1 avocado cut into slices
- 1 oz lightly toasted walnuts crushed (30 g)
- ½ lemon juice only
- ½ tsp salt
- Freshly ground black pepper
Instructions
- Cook the quinoa in a medium-sized pot following the instructions on the package. Once it has absorbed all of the water, fluff with a fork and set aside.
- Meanwhile, prepare the rest of the ingredients for your quinoa veggie bowl. Start by marinating your chopped kale leaves in a bowl with half of the lemon juice, salt and pepper. Massage with your hands for a minute.
- Now, spiralize or slice your carrots, then wash and chop all of the other components. Once your quinoa is cooked, you can assemble your veggie bowls!
- Using the massaged kale leaves as a bed of greens, you can now add the chickpeas, spiralized carrot, parsley and cooked quinoa.
- Top with lemon juice, salt and pepper. Add any other plant-based condiments you wish!
- Sprinkle with crushed walnuts and decorate with sliced avocado and orange.
- Any leftovers can be stored in an airtight container in the fridge for 3-4 days (dressings should be stored separately).
Notes
- If you don’t have a spiralizer, you can cut your carrots into thin slices. Should you not be fond of the raw carrot noodles, give them a quick sauté in some veggie broth!
- Feel free to swap out any of the components for something similar — find a guide to building your own bowl in the article.
- Be sure to add some delicious vegan condiments to increase the flavors if you like!
Nutrition
Calories: 380kcal | Carbohydrates: 51g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 378mg | Fiber: 17g | Sugar: 9g