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+ servings
plant based wholesome dish

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
0 minutes
Total Time 30 minutes
Servings 4
Calories 612kcal
Author Rena


  • 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


    • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
    • Place the sweet potatoes on the pan, drizzle them with olive oil and season with salt and pepper to taste.
    • Roast for 20-25 minutes or until potatoes are cooked through and just browned.
    • Divide the quinoa evenly between 4 bowls. Place ¼ of the sweet potatoes on top of each bowl.
    • Divide the white beans, cabbage and avocado evenly between the 4 bowls.
    • 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.
    • Drizzle the dressing over the bowls and sprinkle the parsley over the top.
    • Serve immediately, with lemon wedges as a garnish if desired.


    Nutritional facts:
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


    Calories: 612kcal | Carbohydrates: 86g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Sodium: 376mg | Potassium: 1335mg | Fiber: 18g | Sugar: 10g | Vitamin A: 14175IU | Vitamin C: 23.8mg | Calcium: 142mg | Iron: 6.1mg