Recipes

Heavenly Healthy Quinoa Power Bowl

With Roasted Carrots, Chickpeas, & Lemon Turmeric Dressing

Are you ready for your meatless recipe? If so, we’ve got you covered. This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet.

Quinoa bowls are probably one of the most versatile and easy meals to make, which is why I love sharing them with you. You can really throw in whatever ingredients you have on hand, add a sauce and some quinoa and you’ll have a nutritious and delicious meal on your hands. Plus, they can also be enjoyed for breakfast, lunch or dinner!

Quinoa Power Bowl

Nicole Kearsley
This veggie quinoa power bowl taste heavenly! Savory, creamy, wholesome, crunchy, warm, and spicy, to be exact. And my description is not even doing these bowls justice!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mediterranean, Vegan
Servings 2 Servings

Ingredients
  

  • 3 tablespoons Blueberries Dried
  • 1/4 cup Pumpkin Seeds
  • 10 ounces Carrots
  • 1 can Chickpeas
  • 2 teaspoons Agave
  • 1/2 cup White Quinoa
  • 1 Lemon
  • 1 clove Garlic
  • 2 tablespoons Cashew Butter
  • 1/2 teaspoon Turmeric
  • 4 ounces Arugula
  • 5 teaspoons Olive Oil 1 tbsp + 2 tsp
  • 1 teaspoon Salt & Pepper To taste

Instructions
 

  • Preheat the oven to 375°F. Place the dried blueberries in a small bowl and add ½ cup hot tap water. Let the berries soak for at least 10 minutes.
  • Place a small saucepan over medium heat and add the pumpkin seeds. Cook until fragrant and toasted, about 3 to 5 minutes. Transfer the seeds to a small bowl.
  • Peel and cut the carrot into sticks. Drain, rinse, and dry the chickpeas with a paper towel. Keeping separate, arrange the carrots and chickpeas on a baking sheet. Toss both with 1 tablespoon of olive oil and a pinch of salt and pepper.
  • Drizzle only the carrots with the agave and gently toss. Roast until the carrots are fork tender and the chickpeas are crispy about 25 to 27 minutes.
  • Add the quinoa, 3/4 cup of water, and a pinch of salt to the small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed, about 10 to 15 minutes. Fluff the grains with a fork.
  • Halve the lemon. In a blender, combine the juice from half the lemon, garlic clove, cashew butter, 1 1/2 tablespoons of hot water, turmeric, and a good pinch of salt. Blend the lemon turmeric dressing until smooth, scraping down the sides of the blender as necessary.
  • In a large bowl, whisk together the juice of the remaining lemon half, 2 tsp olive oil, and a pinch of salt and pepper. Add the arugula and toss until evenly coated.
  • Divide the quinoa between large shallow bowls. Arrange the toasted pumpkin seeds, roasted carrots, crispy chickpeas, and dressed arugula on top. Drizzle bowls with the lemon turmeric dressing and top with the soaked blueberries.

Notes

MAKE IT DOUBLE: Feel free to double ingredients for a full-sized family meal!
TAKE THE TARTNESS OUT: Simply add a dash of agave to the lemon dressing!
*DRIED BLUEBERRIES: If tried is not available you use 1/2 cup fresh or thawed frozen.
**TUMERIC: Feel free to add more turmeric if you’re feelin’ it!
***FREEZING: Store any leftover ingredients in an airtight container in the fridge up to 5 days.
Keyword plant based, vegan
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