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Quinoa bowl with yams, sweet potatoes, brussels sprouts and peanut dressing.

Quinoa Bowl Recipe

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


Quinoa Bowls – a delicious, easy quinoa bowl recipe that is packed with flavor and good-for-you ingredients! Use chickpeas or chicken and don’t forget that amazing Peanut Sauce!



Quinoa Bowl:

  • 1 can chickpeas, drained and rinsed (sub or add chicken, see Notes)
  • 1 yellow sweet potato, cubed (small so they cook faster)
  • 1 yam (orange sweet potato), cubed (small so they cook faster)
  • 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 salt

Peanut Dressing:

  • 1/3 cup drippy peanut butter
  • 12 tablespoons real maple syrup
  • 1/4 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 23 tablespoons water to thin (more as-needed)


  1. Preheat oven to 400 degrees F. 
  2. Place chickpeas, sweet potatoes and yam on a large baking sheet. Drizzle with olive and sprinkle with salt and pepper; toss to combine. 
  3. Place in the oven, middle rack, and let cook 12-15 minutes.
  4. Remove from oven and add brussel sprouts and red onion. Drizzle those with olive oil and sprinkle with salt and pepper. 
  5. Return to the oven and let bake another 12-15 minutes or until everything is soft, but firm. Remove and let cool slightly.
  6. Meanwhile, rinse quinoa and bring medium-sized saucepan to medium-high heat. Add rinsed quinoa, coconut milk and pinch of salt. Stir and cover. Let simmer 15-20 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and serve. 
  7. Make peanut dressing by adding peanut butter, maple syrup, sesame oil, soy sauce and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). 
  8. Add an additional tablespoon of water and whisk to combine again. 
  9. Taste and add any additional maple syrup, as-desired.  Add additional water, 1 tablespoon at a time, to reach your desired consistency. Whisk to combine. 
  10. Divide quinoa and veggies/chickpeas between 4 bowls a drizzle with Peanut Sauce.


  • Chicken Add-In: if you want to either sub chicken or just add chicken to this bowl then we recommend this Chicken Marinade and this Grilled Chicken Breast
  • 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.

Keywords: quinoa bowl