quinoa veggie bowl

Quinoa Veggie Bowl

Vegan quinoa and veggie bowls that are packed with color, flavor and protein.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 612 kcal


  • 4 cups cooked quinoa
  • 3 sweet potatoes peeled and cut into ½ inch pieces
  • 1 tablespoon olive oil
  • 1 15- ounce can white kidney beans drained
  • 1 cup shredded purple cabbage
  • 1 avocado pitted and thinly sliced
  • salt and pepper to taste
  • ¼ cup tahini
  • 2 teaspoons lemon juice
  • 1 teaspoon maple syrup
  • 2 tablespoons chopped parsley
  • cooking spray

Optional: lemon wedges for garnish


  1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
  2. Place the sweet potatoes on the pan, drizzle them with olive oil and season with salt and pepper to taste.
  3. Roast for 20-25 minutes or until potatoes are cooked through and just browned.
  4. Divide the quinoa evenly between 4 bowls. Place ¼ of the sweet potatoes on top of each bowl.
  5. Divide the white beans, cabbage and avocado evenly between the 4 bowls.
  6. In a small bowl, whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste. Add a little water if needed to reach desired dressing consistency.
  7. Drizzle the dressing over the bowls and sprinkle the parsley over the top.
  8. Serve immediately, with lemon wedges as a garnish if desired.
Nutrition Facts
Quinoa Veggie Bowl
Amount Per Serving
Calories 612 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Sodium 376mg 16%
Potassium 1335mg 38%
Total Carbohydrates 86g 29%
Dietary Fiber 18g 72%
Sugars 10g
Protein 19g 38%
Vitamin A 283.5%
Vitamin C 28.9%
Calcium 14.2%
Iron 33.9%
* Percent Daily Values are based on a 2000 calorie diet.