No new year’s resolution here. Just a break from overeating, overindulging, eating all day long. I am ready for some healthy light food. And a quinoa bowl has been on my mind..
This power bowl has it all: it is packed with fiber, protein and antioxidants. It is heart and gut healthy, rich in vitamins, minerals and omega-3s. But most importantly, even though it is so healthy, it is also super delicious! So not at all a punishment to have this for lunch!
This quinoa bowl is great for (an on-the-go) lunch or a light dinner; it is simple and quick to put together and easily packable.
My kids like the abundance of color and have started eating ‘rainbow bowls’ now as well. Since these bowls are easily adjustable you can add what your kids really like or leave out still ‘challenging foods’ (like lettuce/kale). My oldest likes to help me ‘build the bowl’; color coordinating all the ingredients in the bowl.
The basic ingredients of this healthy bowl:
- quinoa of course;
- hummus;
- shredded kale or other greens;
- roasted veggies like beetroot and carrot;
- roasted almond slivers;
- (crispy baked) chickpeas;
- yogurt dressing (see recipe below).
Extra or other add-ins:
I have added or replaced some things before that are definitely mentionable.
- falafel (extra or instead of chickpeas);
- tzatziki (extra or instead of the yogurt dressing);
- some grilled or shredded chicken;
- cooked lentils;
- seeds like pumpkin or sunflower seeds (extra or instead of almond slivers);
- other types of roasted veggies like butternut squash;
- wild rice instead of quinoa (but then you can’t call it a quinoa bowl anymore…).
Special add-ins and leave-outs for kids:
- Let start with the dressing. I usually tone it down to yogurt-lime-honey. Always hits the spot with my kids;
- Avocado mashed with some lime juice instead of sliced avocado. Don’t ask me why, but this is how my kids do eat avocado;
- Kale or any type of greens is still hard for me to get them to eat. So instead I add some tomato wedges and/or cucumber;
- I usually serve nuts and seeds on the side so they can add it theirselves; one likes it, the other one sometimes and depending on which nut it is;
- Definitely try crispy chickpeas for your kids! My kids love them; the crispiness and crunchiness has them hooked. I make sure they are well seasoned and they eat them like it is potato chips!
- Some grilled chicken and falafel are their favorites so I make sure to add that to their bowl.
Power bowls are great and we all love them here! I hope you and your family will do too. They are
versatile and adjustable – wholesome – colorful – and super delicious
Nutritious and light food is what I am craving right now. This bowl is right up my ally just like my gado gado, Niçoise salad and avocado toast with a shot of gazpacho.
Quinoa bowl
Equipment
- Dressing shaker (or use a tall measuring cup and a whisk)
Ingredients
Bowl ingredients:
- 2 cups quinoa (cooked)
- 1 cup roasted beetroot (from approx. 1½ cup raw cubed beets)
- 1 cup roasted carrots (from approx. 1½ cup raw cubed carrots)
- ½ cup sliced almonds (toasted)
- 1 cup kale (shredded)
- ¾ cup avocado (cubes or sliced)
- 1⅓ cup hummus
Dressing:
- 1 cup yogurt (can be any type)
- ⅛ cup lime juice
- 1 clove garlic (minced)
- ⅛ cup fresh parsley (finely chopped)
- ⅛ cup mint (finely chopped)
- 1 tbsp honey
Instructions
- If you are choosing to use crispy baked chickpeas in your bowl, start by prepare them. You want them in the oven asap so you can start working on the rest while they are in the oven. They have to bake for 40-45 minutes. Check Notes for the recipe.
- If not already, roast the veggies in the oven. Toss the cubes of carrots and beetroot with 2 tbsp of olive oil and some salt. Place on a lined baking tray and slide it in the oven (next to the chickpeas) for 20 minutes.
- If you don't have leftover quinoa, now is the time to prepare some. Once it is ready drain the remaining water (if any) and rinse in ice water.
- If you are making your own hummus, make it while the chickpeas and veggies are in the oven. See notes for my easy hummus recipe.
- Prepare the dressing by adding all dressing ingredients to a dressing shaker and shake until well combined (or just whisk it all together).
- Wash the kale. Make sure to drain all the water and shred it.
- Toast the sliced almonds and cut the avocado in cubes if not already.
- Assemble your quinoa bowl: Start with some greens on the bottom. Make sure to keep some for on top though. Now create your rainbow! Start with a strip of quinoa. Make sure to change up the colors so your bowl looks appealing. Once you have created all your layers you drizzle some dressing on it and you are ready to devour your healthy bowl!.
Notes
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