Turmeric Quinoa Power Bowl (Easy Vegan Recipe!)
A healthy and vibrant vegan ‘Power Bowl’ packed with plant-based protein and nutrients. This customizable meal features a base of fluffy, turmeric-seasoned quinoa and massaged kale. It is topped with crispy roasted chickpeas and tender roasted potato wedges, both seasoned with spices like turmeric and paprika. The bowl is finished with fresh, sliced avocado and a simple, creamy homemade tahini dressing sweetened with agave.
Ingredients
- For the Bowl:
- 5 medium gold potatoes, cut into wedges
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons ground turmeric, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- Sea salt, to taste
- 1/4 cup avocado oil
- 1 cup dry quinoa
- 2 cups chopped kale
- 1/2 Tablespoon olive oil
- 1 large avocado, sliced
- For the Tahini Dressing:
- 1/2 cup tahini
- 2 Tablespoons agave syrup
- 1/2 teaspoon crushed red pepper
- 1 Tablespoon lemon juice
- 2-3 Tablespoons water, to thin
Instructions
- Preheat the oven to 425°F.
- On a large parchment-lined baking sheet, toss the potato wedges with a drizzle of oil, 1 teaspoon of turmeric, 1/2 teaspoon of pepper, and salt. Roast for 15 minutes.
- While the potatoes roast, pat the chickpeas dry and toss them in a bowl with paprika and salt.
- Remove the baking sheet from the oven, push the potatoes to one side, and add the chickpeas to the other half. Return the pan to the oven and roast for another 10 minutes, until the potatoes are tender and the chickpeas are crispy.
- Cook the Quinoa and Prepare Salad Base: While the vegetables roast, cook the quinoa according to package directions. Once cooked, stir in the remaining 1 teaspoon of turmeric, 1/2 teaspoon of pepper, and salt to taste.
- In a large bowl, add the chopped kale and massage it with 1/2 tablespoon of olive oil to tenderize the leaves.
- Make the Dressing: In a small bowl, whisk together the tahini, agave syrup, crushed red pepper, and lemon juice. Add water, 1 tablespoon at a time, until it reaches a pourable consistency.
- Assemble the Bowls: Divide the massaged kale among 4 bowls. Top with the seasoned quinoa, roasted potatoes, and crispy chickpeas. Add the sliced avocado and drizzle with the tahini dressing.
Notes
- This is a complete, healthy meal that is both vegan and gluten-free, perfect for meal prep.
- Massaging the kale with a little olive oil is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
- Roasting the potatoes and chickpeas on the same sheet pan is an efficient cooking method that saves on cleanup.
Find it online: https://www.eatswithsoul.com/turmeric-quinoa-power-bowl/