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A vibrant and healthy quinoa bowl with roasted sweet potatoes, chickpeas, avocado, red cabbage, and cucumber, drizzled with dressing. Perfect for rice bowl cravings.

What I Cook When I Crave Rice Bowls Recipes

This recipe provides a template for creating delicious and healthy rice bowls. It includes instructions for preparing quinoa, roasted sweet potatoes, and seasoned chickpeas, along with suggestions for assembling the bowls with fresh vegetables and a garlic tahini dressing.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Quinoa
  • ⅔ cup dry quinoa
  • 1 ⅓ cup vegetable broth
Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
For the Bowls
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • ¼ cup roasted sunflower seeds
  • 2 Tablespoons Garlic tahini dressing per bowl
  • Avocado slices for serving

Equipment

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F 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 the parchment-lined baking sheet, leaving space for the chickpeas.
  3. Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour the chickpeas onto the baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once halfway through, until the sweet potatoes are soft. Remove from the oven and taste, adding more salt if needed.
  5. While the sweet potatoes and chickpeas are roasting, rinse and drain the quinoa. Add the quinoa and broth to a saucepan, bring to a boil, then reduce 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 ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, and ¼ 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 sliced avocado, if desired.
  8. Serve immediately.

Nutrition

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

Notes

This recipe is a guide. Feel free to substitute ingredients based on your preferences and what you have on hand. For a low-carb option, consider using cauliflower rice instead of quinoa.

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