Save The first time I made this bowl, I was stuck in a lunch rut and staring at a refrigerator full of random vegetables. My friend Sarah had been talking about grain bowls for months, so I finally gave in and started chopping. That afternoon changed how I think about putting meals together entirely.
Last spring, I brought a batch of these to a potluck and watched three different people ask for the recipe. Theres something about arranging food in sections that makes people excited to eat their vegetables. My sister now calls this her favorite I dont know what to make dinner.
Ingredients
- Quinoa: Rinse thoroughly before cooking to remove the bitter coating
- Chickpeas: Roast them with spices for extra crunch if you have time
- Red cabbage: Adds crunch and a gorgeous purple pop
- Carrots: Julienned or shredded, both work beautifully
- Cherry tomatoes: Choose ones that feel heavy for their size
- Yellow bell pepper: Provides sweetness and more vibrant color
- Cucumber: English or Persian varieties stay crisper longer
- Baby spinach: A bed of greens underneath everything or mixed in
- Avocado: The creamy element that ties crunch together
- Pumpkin seeds: Toast them while the quinoa cooks for maximum flavor
- Tahini: Stir well before measuring, it often separates
- Lemon juice: Fresh squeezed makes a noticeable difference
- Maple syrup: Just enough to balance the tahini bitterness
Instructions
- Cook the quinoa base:
- Bring water to boil, add quinoa and salt, then simmer covered until fluffy and tender
- Prep your rainbow vegetables:
- Thinly slice everything while quinoa cooks, keeping ingredients separate
- Whisk the creamy dressing:
- Blend tahini, lemon, maple syrup, garlic and water until smooth and drizzleable
- Build your colorful bowl:
- Start with quinoa, then arrange vegetables in sections like a beautiful edible mosaic
- Add the finishing touches:
- Drizzle with dressing generously and scatter seeds on top for the final crunch
Save This bowl became my go-to Monday lunch when I needed something that made me feel energized instead of sluggish. Theres genuine joy in eating something that looks as good as it makes you feel.
Make It Your Own
Swap roasted sweet potato in place of chickpeas when you want something heartier. The sweetness plays beautifully against the tangy tahini dressing.
Perfect Pairings
A simple green salad with vinaigrette or some roasted broccoli on the side turns this into a complete spread. The bowl itself is satisfying enough to stand alone though.
Meal Prep Magic
You can prep quinoa, chickpeas and chopped vegetables up to three days ahead. Store everything in separate containers and assemble fresh each day.
- Keep avocado whole and slice right before eating
- Store dressing in a small jar and shake before using
- Layer ingredients from hardest to softest if meal prepping in one container
Save Heres to colorful bowls that make healthy eating feel like a treat instead of a chore.
Recipe FAQ
- → How long does this bowl keep in the refrigerator?
Store assembled bowls without avocado and dressing for up to 2 days. Add fresh avocado and dressing just before serving to maintain optimal texture and flavor.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, bulgur, or millet work wonderfully. Adjust cooking time according to your chosen grain's package instructions.
- → What protein alternatives can I use?
Try grilled tofu, tempeh, edamame, black beans, or even shredded chicken for non-vegetarian versions. Marinated proteins add extra flavor depth.
- → How can I make the dressing creamier?
Add an extra tablespoon of tahini or blend in a tablespoon of Greek yogurt. For vegan options, a splash of coconut milk creates luxurious creaminess.
- → Which vegetables work best for meal prep?
Hardy vegetables like cabbage, carrots, bell peppers, and cucumbers maintain texture well. Add delicate greens like spinach just before serving.
- → Is this bowl freezer-friendly?
Freeze cooked quinoa and chickpeas separately for up to 3 months. Fresh vegetables and avocado are best enjoyed fresh and should not be frozen.