Quinoa Bowl Recipe
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:
- 15 ounces canned chickpeas drained and rinsed
- 1 sweet potato cut into small cubes
- 1 yam cut into small cubes
- extra virgin olive oil
- kosher salt and ground black pepper
- 10 brussel sprouts halved
- ½ red onion sliced
Coconut Quinoa:
- 1 cup quinoa
- 1 ¾ cups full fat coconut milk
- pinch kosher salt
Peanut Dressing:
- ⅓ cup drippy peanut butter
- 1-2 tablespoons real maple syrup
- 1 tablespoon soy sauce sub coconut aminos for gluten-free
- ¼ teaspoon sesame oil
- 2-3 tablespoons water to thin more as-needed
Instructions
- Prep: Preheat oven to 400℉.
- 1st Bake: Place 15 ounces canned chickpeas, cubed sweet potato and cubed yam on a large baking sheet. Drizzle with extra virgin olive oil and sprinkle with kosher salt and ground black pepper; toss to combine. Place in the oven, middle rack, and let cook 12-15 minutes.
- 2nd Bake: Remove from oven, add 10 brussel sprouts and red onion slices. 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 1 cup quinoa and bring a medium-sized saucepan to medium-high heat. Add 1 cup rinsed quinoa, 1 ¾ cups full fat coconut milk and a pinch kosher 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 ⅓ cup drippy peanut butter, 1-2 tablespoons real maple syrup, 1 tablespoon soy sauce, ¼ 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 the Best Chicken Marinade and these Easy 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
Calories: 790kcal | Carbohydrates: 99g | Protein: 23g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 708mg | Potassium: 2004mg | Fiber: 17g | Sugar: 10g | Vitamin A: 8541IU | Vitamin C: 62mg | Calcium: 150mg | Iron: 9mg
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