Our bowl recipes are some of our favorites, and this quinoa bowl recipe is no exception. Perfectly roasted vegetables paired with hearty coconut quinoa and flavorful peanut sauce. It will leave you feeling satisfied and satiated for hours. And with any bowl recipe, this recipe is versatile!
Feel free to add in grilled chicken breasts for a bit more protein and experiment with coconut rice or coconut cauliflower rice for different base options.
Looking for More Quinoa Recipes?
If you love them as much as we do, you definitely need to try our Southwest Quinoa Salad!
Key Ingredients + Substitutions
- Sweet Potatoes: we used 2 different varieties for a little variation, but feel free to use your favorite.
- Quinoa: there are a A LOT of different types of quinoa out there, but white quinoa is our favorite due to its light texture, mild flavor, and versatility.
- Full Fat Coconut Milk: Be sure to select full fat as this is what will make your quinoa extra creamy.
- Soy Sauce: sub for coconut aminos or tamari to make this simple recipe gluten-free.
What To Put In A Quinoa Bowl
Overall, the equation for an out of this world quinoa bowl is simple: Quinoa, veggies, protein if you chose, and a sauce of some sort. After testing this recipe ourselves, we truly think we nailed it with the ingredients as listed, but don’t let us hold you back! Try out our Mediterranean Chicken Quinoa Bowl or our Greek Meatball with whipped feta and quinoa for flavor inspiration.
How To Make A Quinoa Bowl
Variations
While these bowls are delicious as is, feel free to sub chickpeas for grilled chicken or add it in addition to everything else. Just be sure to use our favorite chicken marinade and give yourself at least 30 minutes to marinate, plus some additional cook time.
Have fun customizing your bowl to make it just the way you like it. With this in mind, give yourself permission to swap it out for coconut rice or coconut cauliflower rice.
Recipe FAQs
- yams vs. sweet potatoes – Yams and sweet potatoes are actually two different types of root vegetable. Sweet potatoes are generally mislabeled in grocery stores as yams. Here is a helpful site to help you distinguish between the two.
- What to put in a quinoa bowl? Overall, the equation for an out of this world quinoa bowl is simple: Quinoa, veggies, protein if you chose, and a sauce of some sort. After testing this recipe ourselves, we truly think we nailed it with the ingredients as listed, but don’t let us hold you back! Try out our Mediterranean Chicken Quinoa Bowl or our Greek Meatball with whipped feta and quinoa for flavor inspiration.
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Quinoa Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Oven + Stove Top
- Cuisine: American
Description
A delicious & easy Quinoa Bowl that is packed with flavor and good-for-you ingredients! Just don’t forget that amazing Peanut Sauce!
Ingredients
Quinoa Bowl:
- 1 can chickpeas, drained and rinsed
- 1 yellow sweet potato, cut into small cubes
- 1 yam (orange sweet potato), cut into small cubes
- 10 brussel sprouts, halved
- 1/2 red onion, sliced
- olive oil
- kosher salt and ground black pepper
Coconut Quinoa:
- 1 cup quinoa
- 1 3/4 cup full fat coconut milk
- pinch of kosher salt
Peanut Dressing:
- 1/3 cup drippy peanut butter
- 1–2 tablespoons real maple syrup
- 1 tablespoon soy sauce (sub coconut aminos for gluten-free)
- 1/4 teaspoon sesame oil
- 2–3 tablespoons water to thin (more as-needed)
Instructions
- Prep: Preheat oven to 400 degrees F.
- 1st Bake: Place chickpeas, sweet potatoes and yam cubes on a large baking sheet. Drizzle with olive and sprinkle with salt and pepper; toss to combine. Place in the oven, middle rack, and let cook 12-15 minutes.
- 2nd Bake: Remove from oven, add brussel sprouts and red onion. Drizzle those with more olive oil and sprinkle with salt and pepper. Return to the oven and bake for another 12-15 minutes or until everything is soft, but firm. Remove and let cool slightly.
- Coconut Quinoa: Meanwhile, rinse quinoa and bring a medium-sized saucepan to medium-high heat. Add 1 cup rinsed quinoa, 1 3/4 cup coconut milk and a pinch of salt. Stir, cover, and bring to a simmer. Let simmer 15-20 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and serve.
- Make Peanut Sauce: While everything finishes cooking, add 1/3 cup peanut butter, 1-2 tablespoons maple syrup, 1 tablespoon soy sauce, 1/4 teaspoon sesame oil and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). Add an additional tablespoon of water and whisk to combine again. Taste and add any additional maple syrup, as-desired. Option to add additional water, 1 tablespoon at a time, to reach your desired consistency.
- Build Bowls: Divide quinoa and veggies/chickpeas between individual bowls and drizzle with Peanut Sauce.
- Serve: Enjoy right away!
Notes
- Chicken Add-In: if you want to either sub chicken or just add chicken to this bowl, then we recommend this Chicken Marinade and these Grilled Chicken Breasts!
- Coconut Quinoa: feel free to sub regular quinoa, if you prefer, but we love this Coconut Quinoa recipe included in the recipe card above!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 364
- Sugar: 4.4 g
- Sodium: 319.1 mg
- Fat: 20.5 g
- Carbohydrates: 38.6 g
- Fiber: 6.8 g
- Protein: 10.7 g
- Cholesterol: 0 mg
Jennifer says
Crazy good! We used rice since we had it on hand. The sauce was an added bonus that we may have eaten by the spoonful, maybe not.
Erin says
So glad you enjoyed this one, Jennifer! Thanks for coming back to leave a review!
Jessica says
This was very tasty and an easy meatless Monday meal. My husband and I both enjoyed it! Thanks!
Erin says
That is awesome to hear, Jessica!
Erica says
My sister made these and we enjoyed the leftovers tonight! Delicious! Can’t wait to make it myself
Erin says
so happy to hear that, Erica!
Emirellicompany says
It’s a delicious recipe, thank you.