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Glowing Winter Quinoa Bowls Recipe

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3.9 from 5 reviews

These nourishing Glowing Winter Quinoa Bowls feature a vibrant combination of roasted butternut squash and beets, steamed broccoli and kale, protein-rich chickpeas, and fluffy quinoa, all drizzled with a creamy, tangy tahini dressing. Perfect for a wholesome, plant-based meal packed with flavor and nutrition.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Roasted Vegetables

  • 2 cups chopped butternut squash
  • 1 cup chopped beets
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Steamed Vegetables

  • 1 cup broccoli florets
  • 4 cups chopped kale
  • Juice of 1/2 a lemon

Chickpeas

  • 1 cup cooked chickpeas
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika

Dressing

  • 1 tablespoon tahini
  • Juice of 1/2 a lemon
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon miso paste
  • 1/2 teaspoon garlic powder
  • 1 – 2 tablespoons water to thin

Bowl Assembly

  • 1 cup cooked quinoa
  • Roasted vegetables (from above)
  • Steamed vegetables (from above)
  • Seasoned chickpeas (from above)
  • Dressing (from above)

Instructions

  1. Roast the vegetables: Preheat your oven to 425ºF (220ºC). On a baking sheet, combine the chopped butternut squash and beets. Drizzle with olive oil and sprinkle with sea salt and cracked black pepper. Evenly sprinkle garlic powder over the beets and smoked paprika over the squash. Toss everything well to coat and spread out in a single layer. Roast for about 35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  2. Steam the vegetables: Place the broccoli florets and chopped kale into a steamer basket. Set the basket in a pot containing about 1/2 inch of boiling water. Cover with a lid and steam for 5 to 6 minutes, or until the broccoli is tender but still vibrant. Remove from heat and drizzle with the juice of half a lemon to brighten the flavors.
  3. Prepare the chickpeas: In a bowl, toss the cooked chickpeas with sea salt and smoked paprika until evenly coated. This adds flavor and a slight smoky warmth to the chickpeas.
  4. Make the dressing: In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, miso paste, and garlic powder. Begin by adding 1 tablespoon of water and gradually add more (up to 2 tablespoons) until the dressing reaches a smooth, pourable consistency.
  5. Assemble the bowls: Divide the chopped kale evenly between two bowls as the base. Top each bowl with the cooked quinoa, roasted vegetables, steamed broccoli, and seasoned chickpeas. Drizzle generously with the creamy tahini dressing. Serve immediately for a hearty, colorful, and nutritious meal.

Notes

  • Feel free to substitute or add other seasonal vegetables such as carrots or Brussels sprouts for roasting.
  • Quinoa can be cooked ahead of time and stored in the refrigerator to save preparation time.
  • For a crispier texture, roast chickpeas separately in the oven.
  • The dressing can be adjusted in thickness by varying the water; add more if you prefer a thinner sauce.
  • This bowl is vegan, gluten-free, and packed with fiber and plant-based protein.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Plant-Based, Healthy
  • Diet: Vegan

Find it online: https://dishiary.com/glowing-winter-quinoa-bowls-recipe/