Clean Eating Quinoa Veggie Bowl
The Clean Eating Quinoa Veggie Bowl is a colorful, fresh, and satisfying meal packed with vibrant vegetables and fluffy quinoa. It’s a simple dish that brings together the nutty flavor…
Tip: save now, cook later.The Clean Eating Quinoa Veggie Bowl is a colorful, fresh, and satisfying meal packed with vibrant vegetables and fluffy quinoa. It’s a simple dish that brings together the nutty flavor of quinoa with crunchy, crisp veggies like bell peppers, cucumbers, and carrots, all tossed in a light, refreshing dressing.
I love making this bowl when I want something healthy but still filling and tasty. It’s one of those meals I can put together quickly, and it feels so good to eat something bright and nourishing. I usually add a handful of fresh herbs like parsley or cilantro to brighten it up even more — it really makes a difference!
This bowl works great as a lunch or a light dinner, and I often pack it for work because it holds up well in the fridge without getting soggy. If I want a little extra protein, I’ll sometimes throw in some chickpeas or a hard-boiled egg. It’s the kind of dish that feels good for your body and tastes like a little bowl of sunshine.
Key Ingredients & Substitutions for Your Quinoa Veggie Bowl
Quinoa: This is the bowl’s base, adding protein and a light texture. Make sure to rinse it well to remove bitterness. You can use white, red, or tri-color quinoa for variety.
Chickpeas: Roasted chickpeas add crunch and flavor. If canned aren’t available, cook dried chickpeas ahead of time or try roasted white beans as a substitute.
Vegetables: Kale, cucumber, tomatoes, and avocado provide freshness and nutrition. Spinach or arugula can replace kale, and any fresh crunchy veggies will work if cucumber isn’t on hand.
Seasonings: Smoked paprika and garlic powder bring warmth and depth. Feel free to swap smoked paprika with regular paprika or cumin if preferred.
Hummus & Lemon Juice: These add creaminess and brightness. Use store-bought or homemade hummus. Fresh lemon juice really brightens the flavors, so try not to skip it.
How Do You Get Crispy Roasted Chickpeas Without Them Burning?
Roasting chickpeas can be tricky. Here’s how to get them crisp but not burnt:
- Pat chickpeas dry before adding oil and seasonings to avoid sogginess.
- Spread them in a single layer on the baking sheet to roast evenly.
- Roast at 400°F (200°C) and shake or stir halfway through to brown all sides.
- Keep an eye on them towards the end; they crisp quickly and can burn.
- If they soften later, let them cool completely—this helps with extra crunch.
Equipment You’ll Need
- Medium saucepan – perfect for cooking quinoa evenly without sticking.
- Baking sheet – helps roast chickpeas in a single layer for crispiness.
- Mixing bowl – useful for tossing chickpeas with oil and spices.
- Knife and cutting board – essential for chopping veggies safely and quickly.
- Fork – great for fluffing quinoa after cooking.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Swap kale for baby spinach or arugula for a milder, tender green in your bowl.
- Add grilled chicken or tofu for extra protein if you want a more filling meal.
- Include roasted sweet potatoes or bell peppers for added sweetness and color.
- Top with feta or goat cheese to bring a tangy, creamy contrast to the veggies.
Clean Eating Quinoa Veggie Bowl
Ingredients You’ll Need:
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
For the Roasted Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
For the Veggies and Toppings:
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup kale, chopped
- ½ cucumber, chopped
- ¼ cup hummus
- 1 tbsp lemon juice
- 1 tsp dried oregano or Italian seasoning
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes to cook and roast. You’ll spend just a few minutes preparing your quinoa and veggies while the chickpeas get crispy in the oven. Altogether, about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Quinoa:
Rinse the quinoa under cold water until the water runs clear. In a medium pot, combine quinoa and water or vegetable broth. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
2. Roast the Chickpeas:
Preheat your oven to 400°F (200°C). Toss the drained chickpeas in a mixing bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy.
3. Prepare the Vegetables:
While the chickpeas roast, chop the kale and cucumber, halve the cherry tomatoes, and slice the avocado. Massage the kale gently with lemon juice and a pinch of salt to soften it and bring out the flavors.
4. Assemble Your Bowl:
Start your bowl with a base of quinoa. Arrange roasted chickpeas, kale, cucumber, cherry tomatoes, and avocado slices neatly around the bowl. Add a generous dollop of hummus on one side.
5. Add Finishing Touches:
Sprinkle dried oregano or Italian seasoning over the top. Garnish with fresh herbs if you have them. Serve right away, or refrigerate for up to two days and enjoy cold or at room temperature.
Can I Use Frozen Quinoa for This Recipe?
Quinoa is typically sold dried, not frozen. If you find pre-cooked frozen quinoa, thaw it completely before using, then skip the cooking step and heat gently before assembling your bowl.
Can I Make the Bowl Ahead of Time?
Yes! Prepare and roast the chickpeas and cook the quinoa in advance. Store all components separately in the fridge for up to 2 days. Assemble just before eating for the freshest texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Since the avocado can brown quickly, consider slicing it fresh when ready to serve or toss it with lemon juice to slow discoloration.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap kale with spinach or arugula and add other fresh veggies you enjoy, like shredded carrots or roasted sweet potatoes for extra variety and color.
