September 12, 2024

Healthy Vegan Quinoa Bowl

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As the crisp autumn air rolls in and the leaves begin to change color, there’s nothing more comforting than a warm, nourishing bowl of food to soothe your soul. This Healthy Vegan Quinoa Bowl with Sweet Potatoes and Kale is the perfect recipe for cozying up during the cooler months. It’s packed with wholesome, plant-based ingredients like roasted sweet potatoes, crispy chickpeas, sautéed kale, and fluffy quinoa, all topped with a creamy tahini sauce and tangy pickled red onions. Whether you’re looking for a hearty lunch or a filling dinner, this bowl has everything you need to fuel your body and please your taste buds.

In this blog post, we’ll walk through everything you need to know to create the ultimate fall quinoa bowl. From ingredient notes and helpful tips to frequently asked questions and storage suggestions, you’ll have all the information you need to make this recipe a go-to in your autumn meal rotation.

Vegan quinoa bowl with roasted sweet potatoes, chickpeas, sautéed kale, pickled onions, and tahini sauce.  A vibrant vegan quinoa bowl featuring roasted sweet potatoes, chickpeas, sautéed kale, and pickled onions drizzled with a creamy tahini sauce.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Healthy Vegan Quinoa Bowl with Sweet Potatoes and Kale :

Healthy Vegan Quinoa Bowl Ingredient Notes

a table with various food items

Here’s a breakdown of the key ingredients in this Fall Quinoa Bowl and why they’re essential to the recipe:

Tips for Making the Best Healthy Vegan Quinoa Bowl

Here are some tips to help you create the perfect quinoa bowl every time:

 Roasted sweet potato cubes and seasoned chickpeas on a baking sheet.  Prepping the roasted sweet potatoes and chickpeas for a hearty vegan quinoa bowl.

a wooden spatula and kale in a pan

Healthy Vegan Quinoa Bowl Serving Suggestions

This Fall Quinoa Bowl is a versatile meal that can be enjoyed on its own or with a few additional elements:

Substitutions

If you need to make some substitutions, here are a few ideas:

Storing and Reheating

This recipe is perfect for meal prep and stores well for a few days in the fridge:

a bowl of food on a table

Frequently Asked Questions about Healthy Vegan Quinoa Bowl

Can I use another type of grain instead of quinoa?
Yes! You can easily substitute quinoa with any other grain like brown rice, farro, or even couscous.

Can I make this bowl gluten-free?
This recipe is naturally gluten-free, but always check product labels on any store-bought ingredients to ensure they are gluten-free.

Can I prepare the components ahead of time?
Absolutely! This recipe is great for meal prepping. Prepare the quinoa, roasted veggies, chickpeas, and sauce ahead of time and store them separately in the fridge. Assemble the bowl when you’re ready to eat.

Can I add a protein source to this bowl?
Yes! You can add plant-based proteins like tofu or tempeh, or even use a vegan sausage or burger crumbles for extra protein.

Can I substitute the tahini in the sauce?
If you don’t have tahini, you can substitute it with almond butter, sunflower seed butter, or peanut butter. Just adjust the flavorings to taste.

 Spoonful of vegan quinoa bowl with kale, chickpeas, pickled onions, and sweet potatoes.  A spoonful of deliciousness from the vegan quinoa bowl with roasted sweet potatoes, chickpeas, and kale.

Healthy Vegan Quinoa Bowl Essential Equipment

To make this recipe, you’ll need:

a bowl of food on a table

This Healthy Vegan Quinoa Bowl is the perfect recipe for anyone looking to enjoy a healthy, hearty, and flavorful meal during the cooler months. With its balance of roasted veggies, protein-packed quinoa, and creamy tahini sauce, this bowl is sure to become a fall favorite. Plus, it’s vegan, gluten-free, and customizable, making it suitable for all kinds of dietary preferences. Whether you’re meal prepping for the week or making a quick dinner, this quinoa bowl will keep you nourished and satisfied all season long.

Enjoy making this comforting dish and let the flavors of fall warm you from the inside out!

Vegan quinoa bowl with roasted sweet potatoes, chickpeas, sautéed kale, pickled onions, and tahini sauce. A vibrant vegan quinoa bowl featuring roasted sweet potatoes, chickpeas, sautéed kale, and pickled onions drizzled with a creamy tahini sauce.

Fall Quinoa Bowl with Sweet Potato and Kale

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This Vegan Fall Quinoa Bowl with sweet potatoes, kale, and tahini sauce is a cozy, nutritious recipe perfect for chilly days and meal prep.

Ingredients

  • 1/3 cup quinoa, rinsed
  • 1/2 small sweet potato, peeled and cubed
  • 1/3 cup canned chickpeas, drained and rinsed
  • 1 cup kale, chopped
  • 1 tsp olive oil (for sautéing kale)
  • 1/4 tsp smoked paprika
  • 1/8 tsp cumin
  • Salt and pepper, to taste
  • Pickled red onion, for topping
  • Tahini Sauce:
  • 1 tbsp tahini
  • Juice of 1/4 lemon
  • 1 tbsp water
  • 1/4 small garlic clove, minced
  • Salt, to taste

Instructions

    1. In a small saucepan, bring 2/3 cup water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
    2. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender.
    3. Pat chickpeas dry with a towel. In a small bowl, toss them with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until crispy.
    4. Heat 1 tsp olive oil in a skillet over medium heat. Add the kale and a pinch of salt. Cook for 5-7 minutes until the kale wilts. Set aside.
    5. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Add more water for a thinner consistency, if needed.
    6. In a bowl, add the quinoa as the base. Top with roasted sweet potato, crispy chickpeas, sautéed kale, and pickled red onion. Drizzle with the tahini sauce.

    Enjoy your delicious fall quinoa bowl!

Notes

  • Don’t be afraid to season your sweet potatoes and chickpeas liberally. Proper seasoning enhances the natural flavors of the ingredients and adds depth to the dish. Try experimenting with different spices and herbs to find your perfect flavor balance.
  • For the best texture on your roasted sweet potatoes and chickpeas, make sure your oven is fully preheated. A hot oven helps them get crispy and caramelized, giving your bowl a satisfying crunch and rich flavor.
  • Feel free to add extra toppings or mix-ins based on your preferences. You can include ingredients like avocado, roasted nuts, or fresh herbs to add more flavor and texture. This flexibility allows you to adapt the recipe to your taste and make it even more satisfying.

Did you make this recipe?

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