Dairy-Free Hearty Grain Bowl
Elevate your mealtime with this Dairy-Free Hearty Grain Bowl, a vibrant, nutrient-packed recipe that's as wholesome as it is satisfying. Featuring a fluffy quinoa base paired with roasted sweet potatoes, tender-crisp broccoli, and wilted spinach, this grain bowl is a celebration of plant-based goodness. Protein-rich chickpeas and nutty pumpkin seeds add texture and substance, while creamy avocado slices and tart lemon-infused dressing create a perfect balance of flavors. Ready in just 45 minutes, this recipe is ideal for busy weeknights or meal prep, offering a deliciously dairy-free, gluten-free, and vegan option that’s sure to impress. Garnished with fresh red onion for a zesty crunch, it’s a complete, flavor-packed dish that’s as beautiful as it is nourishing. Perfect for those seeking a hearty yet healthful grain bowl recipe!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 1 can chickpeas, rinsed and drained
- 1 large sweet potato, peeled and diced
- 2 cups broccoli florets
- 2 cups baby spinach
- 1 large avocado, sliced
- 3 tablespoons lemon juice
- 0.5 medium red onion, thinly sliced
- 0.25 cup pumpkin seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside.
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Spread the sweet potatoes in an even layer and roast in the oven for 20-25 minutes, or until tender and golden brown.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli florets and sauté for 5-7 minutes or until broccoli is tender-crisp. Add the spinach and sauté for an additional 2 minutes, just until wilted.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, cumin, 0.5 teaspoon salt, and remaining black pepper to make the dressing.
In a large bowl, combine the cooked quinoa, roasted sweet potato, sautéed broccoli and spinach, and chickpeas. Add the dressing and toss well to coat.
Divide the mixture into four bowls. Top each bowl with avocado slices, red onion, and pumpkin seeds.
Serve immediately, garnished with additional lemon juice if desired for a zingy finish.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 32.2 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3207 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
