I could say this 100 times (which I will) but I love any dish in a bowl. Bowl meals are just so easy to put together and you can add anything you want. But this quinoa power bowl is my favorite “bowl dish” to date! That says a lot because I’ve tried pretty much every “bowl dish” out there.
I have been feeling really bad about my food choices the last week. Just because the mac and cheese I make is vegan, it doesn’t mean it is ok to eat it multiple times a week. I really noticed today when I put on a pair of jeans for the first time in a few days. That was it, I needed to go grocery shopping for something with substance. After sitting outside the grocery store for a hour (literally!), Shannon texted me about chick peas. Lightbulb moment…quinoa power bowl with chickpeas!
This quinoa power bowl is not only full of nutrients but a great way to fill up without eating those not so healthy foods.
There are 8 main ingredients in this dish; quinoa, sweet potato, red onion, chickpeas (or garbanzo beans), avocado, mushrooms, kale and microgreens.
Note: for all the meat-lovers, you can add whatever meat you want.
The first thing I like to do is get my quinoa started. Good thing, quinoa doesn’t stick together after it cooks like rice or noodles so it can sit while the vegetables finish roasting. I am not a fan of big chunks of kale so I will mince the kale right into the cooked quinoa. It cannot even taste the kale doing it this way.
I love chickpeas/garbanzo beans with this dish! I will rinse and drain the chickpeas and mix in fajita seasoning. It gives it a little flavor and spice. Next, I will cut up the sweet potatoes into small cubes, slice the red onion in large chunks, and slice the portabella mushrooms. The sweet potatoes and red onion will need to cook 10-12 minutes before the adding in the mushrooms and chickpeas to cook for another 8-10 minutes.
After the vegetables and chickpeas are roasted, now it is time to build the bowl. Quinoa on the bottom and the rest of top. Add avocado slices, microgreens (or you can use sprouts) and my favorite, tzatziki sauce! Drizzle (or dump) it over the top of the bowl and enjoy!
MEAL PREP: After cooking everything, now it is time to prep for some meals! First, divide up your meal portions. Then, I will place the quinoa & minced kale, sweet potatoes, chickpeas, red onion and mushrooms (and meat, if desired) into a freezer bag and place it in the freezer. When ready to eat, take it out of the freezer bag and place into an oven safe dish. Place it in the oven until it is warm/hot. Enjoy! Don’t forget to add the avocado, microgreens and tzatziki sauce when you’re ready to eat.
Besides the vegan ranch that I love to make (see here), this tzatziki sauce recipe is my second favorite dressing. Hence, why this bowl is my favorite…so far! I do not like to buy dressings from the store. For starters, it is so hard to find anything creamy that is vegan. Most dressings have a ton of sugar or dairy. I haven’t found a store bought dressing that I like better than my homemade dressings. The dressing will last in fridge (covered) for about 7 days so a great excuse to put it on everything. This tzatziki sauce dressing has 7 ingredients; english cucumber, garlic, dill, coconut milk, dairy free mayo (Just Mayo brand is my favorite), salt and pepper.
Start by mincing the garlic and cucumber, really tiny pieces. Then add together everything else! Literally so simple, I can’t even write about it. Drizzle it on top of the quinoa power bowl.
This dish is so easy, I was shocked. I am a fan of easy. All of the meals/dishes I make cannot have a ton of ingredients and have to hold up well enough for leftovers. It is a bonus when the dish can be a meal prep meal that can be placed in the freezer, this one has it all! It looks pretty too!