Vegan Hearty Grain Bowl
Elevate your plant-based meal game with this Vegan Hearty Grain Bowl, a vibrant, nutrient-packed dish that’s as satisfying as it is flavorful. Featuring protein-rich quinoa and crispy, spiced chickpeas as the star ingredients, this recipe is balanced with tender, massaged kale, juicy cherry tomatoes, and creamy diced avocado. A zesty lemon-tahini dressing ties the bowl together with its silky texture and hint of sweetness from maple syrup. Perfect for a quick, wholesome lunch or dinner, this grain bowl is ready in just 35 minutes, making it an ideal choice for busy weekdays or meal prep enthusiasts. Simple, healthy, and delicious, this vegan grain bowl is a go-to recipe for plant-based comfort food!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- 2 tablespoons water (for dressing)
Instructions
Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the drained and rinsed chickpeas, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are golden brown and slightly crispy. Set aside.
In a large bowl, massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt until it becomes tender and slightly wilted.
In a small bowl, whisk together the lemon juice, tahini, minced garlic, maple syrup, remaining salt, and pepper. Gradually add 2 tablespoons of water to achieve the desired consistency for the dressing.
Assemble the grain bowls by dividing the quinoa into four bowls. Top each bowl with an equal amount of kale, cherry tomatoes, avocado, and crispy chickpeas.
Drizzle each grain bowl with the lemon-tahini dressing and serve immediately.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 38.2 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2906 mg | 224% | |
| Iron | 10735.6 mg | 59642% | |
| Potassium | 4181 mg | 89% | |
*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.
