Vegan turmeric quinoa power bowls with potatoes, chickpeas, kale and avocado
Discover the ultimate Vegan Turmeric Quinoa Power Bowl! Packed with nutrient-rich potatoes, chickpeas, kale, and creamy avocado, this vibrant recipe is seasoned with turmeric, paprika, and a hint of black pepper. Perfect for a balanced and flavorful vegan meal.
- 25 Apr 2024
- Cook time 30 min
- Prep time 5 min
- 4 Servings
- 11 Ingredients
Vegan turmeric quinoa power bowls are a nutritious and delicious way to enjoy a variety of healthy ingredients all in one meal. Packed with vibrant colors and bold flavors, these bowls feature a blend of roasted potatoes, chickpeas, protein-rich quinoa, fresh kale, and creamy avocado. They are not only pleasing to the eye but also provide a great balance of carbohydrates, protein, and healthy fats, making them a perfect meal for lunch or dinner.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Thoroughly wash and dice the potatoes into approximately 1-inch pieces.
- In a large bowl, combine the diced potatoes, drained chickpeas, 2 tsp turmeric powder, 1 tsp paprika, and 1 tbsp coconut oil. Mix well to evenly coat the potatoes and chickpeas.
- Spread the potato and chickpea mixture evenly on a baking sheet. Season with a dash of salt and pepper.
- Roast in the preheated oven for about 35-40 minutes, or until the potatoes are golden and tender, stirring halfway through to ensure even cooking.
- While the potatoes and chickpeas are roasting, rinse the quinoa under cold water.
- In a small saucepan, combine the rinsed quinoa with 1/2 cup of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Once cooked, fluff the quinoa with a fork and set aside.
- In a large skillet, heat 1/2 tbsp of olive oil over medium heat.
- Add the chopped kale and sauté for about 5-7 minutes, or until the kale is wilted and tender.
- Season with a pinch of salt and pepper to taste.
- Divide the cooked quinoa evenly among four bowls.
- Add roasted potatoes and chickpeas to each bowl.
- Top with sautéed kale.
- Finish with slices of fresh avocado.
- Serve the bowls warm, and enjoy your nourishing Vegan Turmeric Quinoa Power Bowl! Optionally, you can add a squeeze of lemon juice or your favorite dressing for additional flavor.
Tips:
- Rinse quinoa thoroughly before cooking to remove its natural coating, saponin, which can make it taste bitter or soapy.
- Pre-massage the kale with a bit of olive oil and a pinch of salt to enhance its tenderness and flavor.
- To save time, you can prepare the roasted potatoes and chickpeas in advance and store them in the refrigerator.
- Use a high-quality, ripe avocado as it will provide a creamier texture and richer flavor to the power bowl.
- Feel free to add your favorite vegetables or herbs to customize the bowl to your liking.
These vegan turmeric quinoa power bowls are a versatile and satisfying meal option that brings together a harmonious blend of flavors and textures. Whether you're meal prepping for the week or looking for a healthy and filling dinner, this recipe is sure to deliver on taste and nutrition. Enjoy the delightful combination of spiced chickpeas, crispy potatoes, and creamy avocado with every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 16g | 41% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 18% |
| Saturated 4.50g | 15% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 63mg | 12% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 4.22mg | 26% |
| Vitamin B6 1.47mg | 86% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 90mg | 96% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 150ug | 124% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 1650mg | 49% |
| Selenium, Se 4.05ug | 7% |
| Sodium, Na 220mg | 14% |
| Zinc, Zn 2.14mg | 19% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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