Quick Veggie Quinoa Bowl

  • Quick Veggie Quinoa Bowl! I’ve been making this recipe a lot since the new year. It’s a healthy and wholesome meal for lunch or dinner, and it’s really quick to throw together. So I figured why not share it to the blog?

    This recipe takes no more than 15 minutes to make. It’s loaded with healthy veg, is protein-packed, and it’s full of flavour! What more could we ask for in a quick and wholesome vegan bowl?

    I like to think of this recipe as more of a guideline recipe that you can modify to your likings. It’s a recipe to give you some #healthyfoodinspo. Of course you can follow the recipe exactly as is (as promised – it’s SO good), but feel free to personalize it. You can do this by grabbing whatever veg you have in your fridge and subbing it into the mix. This recipe is all about ease – so use what you have handy!

    In fact, I really like this recipe to help eat up any old and sad looking veg in my fridge. Here I’ve used zucchini, red cabbage, and some kale that looked a bit past their prime. I’ve sautéed the vegetables in a skillet for a few minutes to soften and then added cooked quinoa and chickpeas.

    If I can give you any tip for a fast meal at any time; it’s to cook a big batch of quinoa to last you the week! Quinoa is a great grain to have on hand to throw into a quick salad, buddha bowl or veggie bowl like this one. Typically like to cook up a batch or two throughout the week so I can quickly toss together a meal in minutes.

    If you don’t have cooked quinoa handy it’s no problem – lucky for you this grain takes only 15 minutes to cook, so you can do it while sauteeing your veg. But it definitely helps to speed things up to have it pre-cooked.

    Quinoa is also an easy way to get in a little more protein to your meals, which will keep you full and satiated. I love the quinoa and chickpeas in this bowl for a hearty and more comforting dish to keep you full through the afternoon.

    Once you add the quinoa and chickpeas it’s time to flavour the mix. I’ve added some coconut cream, lemon, cumin and curry powder to the mix for a mega flavourful dish. The creamy curry blend pairs so nicely with the veg in this dish for a beautifully spiced lunch or dinner.

    Again if you want to personalize the dish feel free to adjust the flavouring, adding more spice, coconut cream or lemon to the mix until you have the perfect flavouring.

    All-in-all this is a super quick, warm veggie quinoa bowl for lunch or dinner. You will be so surprised just how delicious and satiating this bowl is given the minimal effort and time required to toss together. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


  • Quick Veggie Quinoa Bowl

    This is a quick, easy and protein packed veggie quinoa bowl to enjoy for lunch and dinner. It takes me no more than 15 minutes to toss together and it's so wholesome and satiating.
    Category Main Dish
    Cuisine gluten-free, vegan
    Keyword quinoa bowl, vegan bowl
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 1 person
    Author Hannah Sunderani

    Ingredients

    • 2 tsp coconut oil
    • 1/2 zuchinni, chopped
    • 1/2 cup purple cabbage, shredded
    • pinch sea salt
    • 3/4 cups cooked quinoa
    • 1/4 cup cooked chickpeas
    • 1/2 tsp ground cumin
    • 1 tsp curry powder
    • 1/4 cup coconut milk
    • 1/2 lemon, juiced
    • pinch cayenne pepper flakes (optional)
    • 1/2 cup kale, chopped (you can also use spinach)

    Instructions

    • In a deep skillet add coconut oil and zucchini. Bring to medium-high heat and cook zucchini for 2-3 minutes to soften, then add cabbage and pinch salt. Cook veg for another 5-6 minutes until cabbage has slightly softened.
    • Add quinoa and chickpeas to the skillet and toss. Season with cumin and curry powder, and pour in coconut milk and lemon juice. Sprinkle with cayenne pepper and mix to combine.
    • Finally add chopped kale to skillet. Cook for another 2-3 minutes, until kale has wilted and gone a brighter green colour.

    Notes

    Veg can be replaced with whatever you have on hand. I like this recipe to use up any sad looking vegetables I have handy. Broccoli and spinach are also delicious, as well as cauliflower and carrot.
    If you don't have cooked quinoa this can be done while you're satueeing your veg. Add 1 cup quinoa to 2 cups water, bring to boil and let simmer for 15 minutes. Or until cooked. Save any leftover quinoa to top on salads, or buddha bowls, or try my Creamy Quinoa Porridge for breakfast. 

    Nutrition

    Calories: 422kcal | Carbohydrates: 53g | Protein: 13g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 1026mg | Fiber: 9g | Sugar: 5g

  • Approvals
     

     
    Allergies
  • VEGAN – VEGETARIAN – WHEAT-FREE- GLUTEN-FREE – DAIRY-FREE – SOY-FREE

    You might also like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *