Nourish Bowl
This Nourish Bowl is a vibrant mix of whole foods that comes together beautifully, making it one of my go-to meals when I need a burst of energy and nourishm...
Hey friends!
I’ve been making this Nourish Bowl for years, and it’s always been a favorite in my kitchen.
It’s perfect for lunch, and I love how it’s packed with colors and flavors that just make my heart sing.
Plus, you can throw in whatever veggies you have on hand, which is a lifesaver!
My little tip is to roast the veggies for extra flavor—they get so caramelized and delicious!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out any veggies for what you have on hand. Broccoli, sweet potatoes, or even roasted beets work great! If you want a creamier dressing, mix some water into the tahini until you reach your desired consistency.
Tips & Notes
- •I love to make extra quinoa and use it for breakfast with some almond milk and berries the next day!
- •If you want to add more protein, throw in some hemp seeds or pumpkin seeds on top.
Recipe Variations
- •Sometimes I’ll add roasted sweet potatoes or even some sautéed kale for a different flavor profile.
- •If I'm craving something spicy, I'll toss in some chili flakes or a splash of hot sauce.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to three days. Just keep the avocado separate until you're ready to eat, so it doesn’t brown!
Frequently Asked Questions
Can I prep this bowl in advance?
Absolutely! You can cook the quinoa and roast the veggies ahead of time. Just store them in the fridge and assemble your bowl when you're ready to eat.
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This Nourish Bowl is a vibrant mix of whole foods that comes together beautifully, making it one of my go-to meals when I need a burst of energy and nourishm...
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed the water. Fluff it with a fork and set aside.
- 3
While the quinoa is cooking, chop your bell pepper, zucchini, and carrot. Toss them in a bowl with olive oil, salt, and pepper.
- 4
Spread the veggies out on a baking sheet in a single layer and roast for about 20 minutes, flipping halfway through, until they’re tender and slightly caramelized.
- 5
In a large bowl, combine the cooked quinoa, roasted veggies, chickpeas, and fresh spinach. Toss everything together gently.
- 6
Top with sliced avocado and drizzle tahini and lemon juice over the whole bowl. Give it a little more salt and pepper if you like.
- 7
Serve immediately and enjoy your nourishing bowl of goodness!
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