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A vibrant and healthy rice bowl featuring quinoa, roasted sweet potatoes, chickpeas, avocado, cucumber, and red cabbage, drizzled with dressing.

Quinoa Rice Bowl with Roasted Sweet Potatoes and Chickpeas

A healthy and satisfying quinoa bowl packed with roasted sweet potatoes, seasoned chickpeas, fresh vegetables, and a creamy garlic tahini dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Quinoa cooling 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
Bowl
  • ⅔ cup dry quinoa
  • 1 ⅓ cup vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • ¼ cup roasted sunflower seeds
  • Garlic tahini dressing
  • Avocado slices for serving

Equipment

  • Baking sheet
  • Parchment paper
  • saucepan
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Chop sweet potatoes into 1/2-inch chunks. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet.
  3. Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto the baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once halfway through, until sweet potatoes are soft. Remove from oven, taste and season with additional salt if needed.
  5. While sweet potatoes and chickpeas are roasting, rinse and drain quinoa, if needed. Add quinoa and broth to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Make the dressing and set aside.
  7. To make the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage and 1 Tablespoon sunflower seeds to 4 bowls. Drizzle 2 Tablespoons of dressing and top with sliced avocado, if desired.
  8. Serve immediately.

Nutrition

Calories: 518kcalCarbohydrates: 65gProtein: 19gFat: 21gCholesterol: 2mgSodium: 752mgPotassium: 986mgFiber: 14gSugar: 8g

Notes

You can prepare the components of the bowl ahead of time and assemble them when you are ready to eat.

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