Clean Eating Quinoa Veggie Bowl
The Clean Eating Quinoa Veggie Bowl is a fresh and vibrant meal packed with fluffy quinoa and a colorful mix of your favorite vegetables. It’s simple, wholesome, and full of…
Tip: save now, cook later.The Clean Eating Quinoa Veggie Bowl is a fresh and vibrant meal packed with fluffy quinoa and a colorful mix of your favorite vegetables. It’s simple, wholesome, and full of textures that keep every bite interesting — think crunchy veggies, tender quinoa, and a light, zesty dressing to bring it all together.
I love making this bowl when I want something that feels nourishing without being heavy. It’s the kind of dish that makes me feel energized and satisfied at the same time. One of my favorite tricks is adding a handful of fresh herbs or a squeeze of lemon juice right before serving to brighten the flavors even more.
This bowl is perfect for lunch or dinner and can be easily customized with whatever veggies you have on hand. I often pack it for work or enjoy it as a quick meal after a busy day. It’s a great way to get a bunch of nutrients in one dish, and it always feels like a little fresh recharge.
Key Ingredients & Substitutions
Quinoa: This is the base of the bowl and brings a nutty flavor with good protein. Rinsing it well helps remove bitterness. If you don’t have quinoa, try couscous or brown rice for a similar texture.
Chickpeas: They add creaminess and protein. Use canned for convenience or cook dry chickpeas if you have time. For variety, try white beans or lentils.
Veggies (Zucchini, Yellow Squash, Red Bell Pepper, Kale): These give color and freshness. Feel free to swap them with whatever’s in season, like broccoli, carrots, or spinach.
Olive Oil & Spices: Olive oil helps roast and caramelize the veggies nicely. Smoked paprika adds a mild smoky flavor but you can use regular paprika or cumin for a twist.
Avocado: Adds creaminess and healthy fats. If unavailable, sliced cucumber or hummus also works well for creaminess.
Greek Yogurt Dressing: Greek yogurt gives a creamy tang. For dairy-free, use coconut or almond-based yogurt. Lemon juice brightens the flavor, and Dijon mustard adds a little zing.
How Do I Get Perfectly Roasted Vegetables and Chickpeas?
Getting the veggies and chickpeas tender with slight caramelization is key. Here’s how I do it:
- Preheat oven to 400°F (200°C) for even roasting.
- Toss veggies and chickpeas with olive oil and spices so they coat well. This helps develop great flavor.
- Spread in a single layer on a baking sheet for even cooking.
- Roast for 20-25 minutes, turning halfway to brown all sides.
- Keep an eye near the end to avoid burning—golden edges are perfect.
This method gives you soft, flavorful veggies and crispy chickpeas every time.
Equipment You’ll Need
- Medium pot with lid – perfect for cooking quinoa evenly without drying out.
- Baking sheet – great for roasting veggies and chickpeas in a single layer for even cooking.
- Non-stick skillet – handy for quickly sautéing kale without sticking.
- Mixing bowl – useful for tossing veggies with oil and spices before roasting.
- Whisk – helps blend the dressing ingredients smoothly.
Flavor Variations & Add-Ins
- Swap chickpeas for roasted sweet potatoes to add natural sweetness and a soft texture.
- Add feta or goat cheese on top for a creamy, tangy boost if you’re not dairy-free.
- Mix in chopped fresh herbs like parsley or cilantro for a fresh, bright flavor.
- Include a sprinkle of toasted nuts or seeds (like pumpkin or sunflower seeds) for crunch and extra nutrition.
Clean Eating Quinoa Veggie Bowl
Ingredients You’ll Need:
For The Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
For The Roasted Veggies and Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
For The Sautéed Kale:
- 1 cup kale, chopped
- Salt and pepper to taste
For The Topping and Dressing:
- 1 avocado, sliced
- ¼ cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Water to thin, if needed
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 25 minutes to cook and roast, so plan for about 35 minutes total from start to finish. It’s a quick, wholesome dish that comes together easily!
Step-by-Step Instructions:
1. Cook The Quinoa:
Bring the water or vegetable broth to a boil in a medium pot. Add the rinsed quinoa, cover, and reduce heat to low. Let it simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and set it aside.
2. Roast The Vegetables and Chickpeas:
Preheat your oven to 400°F (200°C). On a baking sheet, toss chickpeas, zucchini, yellow squash, and red bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread everything out evenly and roast for 20-25 minutes, turning halfway through. The veggies should be tender and a bit caramelized.
3. Sauté The Kale:
While the veggies roast, heat a skillet over medium heat. Lightly sauté the chopped kale for 2-3 minutes, just until it wilts. Sprinkle with a pinch of salt and pepper.
4. Make The Dressing:
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add water a little at a time if you want a thinner dressing.
5. Assemble Your Bowl:
Divide the cooked quinoa into serving bowls. Top with the roasted veggies and chickpeas, sautéed kale, and avocado slices. Drizzle the lemon garlic yogurt dressing over everything, and enjoy your fresh, healthy bowl right away!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Just thaw them completely and pat dry to avoid extra moisture. Roasting times might be a bit shorter, so keep an eye on them to prevent overcooking.
How Can I Make This Recipe Vegan?
Simply swap the Greek yogurt dressing for a dairy-free yogurt or a tahini-based dressing. The rest of the recipe is plant-based and naturally vegan-friendly.
Can I Prepare This Bowl Ahead of Time?
Absolutely! Cook the quinoa and roast the veggies and chickpeas in advance, then store everything separately in airtight containers in the fridge for up to 3 days. Assemble just before serving to keep the avocado fresh.
What’s the Best Way to Store Leftovers?
Store leftovers in airtight containers in the fridge. Keep the avocado and dressing separate if possible to avoid browning and sogginess. Reheat the quinoa and veggies gently, then add fresh avocado and dressing before serving.