Gluten-Free Vibrant Power Bowl
Fuel your day with this colorful and nutrient-packed Gluten-Free Vibrant Power Bowl! Perfect for a healthy lunch or dinner, this recipe combines fluffy quinoa, seasoned chickpeas, and a rainbow of fresh veggies including spinach, red bell pepper, shredded carrot, and purple cabbage. Topped with creamy avocado slices, crunchy toasted pumpkin seeds, and a rich tahini-lemon dressing, this bowl is bursting with flavor and texture in every bite. With just 30 minutes of prep and cooking, this gluten-free meal is both wholesome and convenient, making it a fantastic choice for meal prep or anytime you crave something vibrant and satisfying.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 2 cups Spinach leaves
- 1 Red bell pepper (diced)
- 1 Carrot (shredded)
- 1 cup Purple cabbage (thinly sliced)
- 1 Avocado (sliced)
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Maple syrup
- 1 clove Garlic (minced)
- 2 tablespoons Water (for dressing)
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the vegetables: dice the red bell pepper, shred the carrot, thinly slice the purple cabbage, and slice the avocado. Set these aside.
In a small skillet over medium heat, toast the pumpkin seeds for 2-3 minutes, stirring frequently, until they become fragrant. Set aside.
Make the tahini dressing by whisking together the tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons of water in a small bowl. Adjust the consistency with more water if you prefer a thinner dressing, and season to taste with salt.
If using canned chickpeas, rinse and drain them thoroughly. Toss the chickpeas with olive oil and 0.5 teaspoon of salt. Optionally, you can roast them in the oven at 400°F (200°C) for 10-12 minutes to make them crispier, but this step is not required.
Assemble the power bowl: divide the cooked quinoa between two serving bowls. Arrange the spinach, red bell pepper, shredded carrot, purple cabbage, chickpeas, and avocado slices on top in a colorful arrangement.
Drizzle the tahini dressing generously over the power bowls. Sprinkle with toasted pumpkin seeds for added crunch.
Serve immediately and enjoy your gluten-free vibrant power bowl!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 28.6 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3793 mg | 292% | |
| Iron | 16087.7 mg | 89376% | |
| Potassium | 2882 mg | 61% | |
*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.
