Gluten-Free Hearty Grain Bowl
Discover the perfect balance of flavor and nutrition with this Gluten-Free Hearty Grain Bowl, a wholesome recipe that’s as satisfying as it is nourishing. Built on a fluffy bed of quinoa and loaded with roasted sweet potatoes, crispy chickpeas, and tender massaged kale, this meal is a celebration of vibrant textures and tastes. A creamy, zesty tahini dressing ties everything together, while fresh avocado slices and crunchy pumpkin seeds add the finishing touches to each bowl. Ready in under an hour, this gluten-free power bowl is ideal for meal prep, lunch on-the-go, or dinner that’s both hearty and healthy. Optimize your wellness routine with this plant-based delight packed with fiber, protein, and flavor!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 15 oz can chickpeas
- 1 large sweet potato
- 3 tablespoons olive oil
- 2 cups kale
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 avocado
- 0.25 cup pumpkin seeds
Instructions
Rinse the quinoa under cold water. In a medium pot, 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 quinoa is fluffy.
While the quinoa is cooking, preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1/2 inch cubes. Drain and rinse the chickpeas.
On a baking sheet, toss the sweet potato cubes and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly and roast in the preheated oven for about 20 minutes or until the sweet potatoes are tender and the chickpeas are slightly crispy.
While the vegetables are roasting, wash and roughly chop the kale. In a large bowl, massage the kale with 1 tablespoon of olive oil and 1 tablespoon of lemon juice until the kale is tender.
Prepare the dressing by whisking together the tahini, remaining lemon juice, garlic powder, a pinch of salt, and a little water until smooth and creamy. Adjust the thickness by adding more water if needed.
Once the sweet potatoes and chickpeas are done, divide the quinoa, roasted vegetables, and massaged kale among four bowls.
Slice the avocado and add it to the bowls. Drizzle each with tahini dressing and sprinkle with pumpkin seeds.
Serve warm or at room temperature, and enjoy your hearty gluten-free grain bowl!
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 33.0 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2787 mg | 214% | |
| Iron | 10737.4 mg | 59652% | |
| Potassium | 3120 mg | 66% | |
*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.
