Go Back
–+ servings
A vibrant and healthy rice bowl recipe featuring quinoa, roasted sweet potatoes, chickpeas, avocado, cucumber, and red cabbage.

Healthy Quinoa Rice Bowls

These healthy quinoa rice bowls are perfect for a quick and nutritious weeknight meal. They are packed with fresh vegetables, protein-rich chickpeas, and a flavorful garlic tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Quinoa Cooling 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled, chopped into 1/2-inch chunks
  • 1–2 Tablespoons avocado or olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Bowl
  • 2/3 cup dry quinoa
  • 1 1/3 cups vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • 1/4 cup roasted sunflower seeds
  • 2 Tablespoons Garlic tahini dressing per bowl
  • 1 serving Avocado slices for serving

Equipment

  • Baking sheet
  • Parchment paper
  • saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chop the sweet potatoes into 1/2-inch chunks. Place the sweet potatoes, oil, salt, and pepper in a large bowl and toss to combine. Spread the sweet potatoes onto one side of the parchment-lined baking sheet. Save space for the chickpeas.
  3. Add the chickpeas to a mixing bowl with the oil and seasonings. Use your hands to coat the chickpeas evenly. Spread the seasoned chickpeas onto the other side of the baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing halfway through, until the sweet potatoes are tender. Remove from the oven and taste; add more salt if needed.
  5. While the sweet potatoes and chickpeas are roasting, rinse and drain the quinoa. Combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Prepare the garlic tahini dressing and set it aside.
  7. To assemble the bowls, add 1/2 cup quinoa, 1 cup spinach, 1/2 cup sweet potatoes, 1/3 cup chickpeas, 1/4 cup cucumber, and 1/4 cup cabbage to each of the 4 bowls. Sprinkle with 1 tablespoon of sunflower seeds per bowl. Drizzle with 2 tablespoons of dressing and top with avocado slices, if desired.
  8. Serve immediately.

Nutrition

Calories: 518kcalCarbohydrates: 65gProtein: 19gFat: 21gCholesterol: 2mgSodium: 752mgPotassium: 986mgFiber: 14gSugar: 8g

Notes

These bowls can be customized with your favorite vegetables and protein sources. The garlic tahini dressing can be made ahead of time and stored in the refrigerator for up to a week.

Tried this recipe?

Let us know how it was!