Ingredients
Base
1 cup dry quinoa, rinsed
2 cups water or vegetable broth
Veggies & Toppings
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup roasted sweet potatoes (or bell peppers/zucchini)
1 cup cooked chickpeas (roasted or plain)
1 avocado, sliced
2 cups baby spinach or mixed greens
Simple Lemon-Tahini Dressing
1/4 cup tahini
2 tbsp lemon juice
1 tbsp olive oil
1-2 tbsp water (to thin)
1 small garlic clove, minced
Salt & pepper, to taste
Instructions
Cook the Quinoa:
Add quinoa and water/broth to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
Prepare the Dressing:
Whisk tahini, lemon juice, olive oil, garlic, salt, and pepper. Add water gradually until smooth and drizzle-able.
Assemble the Bowls:
Divide quinoa among bowls. Top with spinach, tomatoes, cucumber, sweet potatoes, chickpeas, and avocado.
Finish & Serve:
Drizzle with dressing and serve immediately, or store for meal prep.
Notes
Cooking Tips
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Extra Flavor: Cook quinoa in vegetable broth instead of water.
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Meal Prep Friendly: Store dressing separately to keep bowls fresh for up to 4 days.
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Texture Boost: Roast chickpeas or veggies with olive oil and spices for added crunch.
Variations
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High-Protein: Add grilled chicken, salmon, tofu, or a soft-boiled egg.
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Mediterranean Style: Use olives, feta, roasted red peppers, and a lemon-vinaigrette.
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Southwest Bowl: Add corn, black beans, pico de gallo, and cilantro-lime dressing.
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Vegan & Gluten-Free: Naturally vegan and gluten-free as written.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g