Healthy Rainbow Quinoa Power Bowl

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2 large bowls (3–4 small)

Ingredients:

1 cup uncooked quinoa, rinsed

2 cups water or low-sodium vegetable broth

1 medium sweet potato, peeled and cubed

1 can (400 g) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 small cucumber, diced

1 ripe avocado, sliced or cubed

2 cups mixed salad greens or baby spinach

2 tablespoons chopped parsley or cilantro (optional)

Lemon–Tahini Dressing:

3 tablespoons tahini

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon maple syrup or honey

2–3 tablespoons warm water

1 small garlic clove, minced

1/4 teaspoon salt

Instructions:

Cook quinoa in water or broth for 15 minutes, then rest 5 minutes and fluff.

Toss sweet potato and chickpeas with oil, spices, salt, and pepper; roast at 200°C (400°F) for 20–25 minutes.

Prepare fresh toppings: halve tomatoes, dice cucumber, slice avocado, rinse greens, chop herbs.

Whisk tahini, lemon juice, olive oil, sweetener, garlic, salt, and water until smooth and pourable.

Divide quinoa into bowls, add greens, roasted vegetables, chickpeas, tomatoes, cucumber, and avocado in sections.

Drizzle with dressing, sprinkle herbs, and serve immediately or store components separately for later.

Nutrition (Calories)Approximate calories will vary by portion and toppings, but each large bowl is typically in the range of a light, balanced meal with good protein, fiber, and healthy fats. Best for wholesome lunches, light dinners, or meal prep.

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Prep Time 20

Cook Time 23

Total Time 45

Servings: 2

Course: Breakfast

Notes

Pro Tip:
Keep the dressing slightly thick and drizzle just before serving so the greens stay fresh and crisp rather than soggy.