Save Pin Last Tuesday I stared at my fridge after a long weekend trip and found nothing but random vegetables that needed using. I threw everything into bowls anyway, called it dinner, and somehow my roommate asked if I'd recreate it the next night. Now it's the meal that saves me every single time I'm too tired to think but still want to eat something that makes me feel good.
My friend Sarah came over for lunch last month and said she never eats bowls because they're too complicated to make. I handed her a cutting board and told her we were doing this together. She left with the recipe written on a napkin and texts me photos every time she makes it now.
Ingredients
- 1 cup quinoa: Rinse it well until the water runs clear or you'll taste the bitterness later
- 2 cups water: Exactly enough to cook the quinoa fluffy every single time
- 1/2 teaspoon salt: Just enough to bring out the quinoa's natural flavor
- 1 cup cooked chickpeas: Rinse canned ones thoroughly and pat them dry so they don't make everything soggy
- 1 cup red cabbage: Slice it as thin as you possibly can for the best texture
- 1 cup carrots: Julienned means matchsticks—use a vegetable peeler to make ribbons if that's easier
- 1 cup cherry tomatoes: Halve them so the juices mix into the quinoa underneath
- 1 cup yellow bell pepper: Slice into thin strips for that satisfying crunch
- 1 cup cucumber: English cucumbers work best since they have fewer seeds
- 1 cup fresh baby spinach: Add this last so it stays bright and doesn't wilt
- 1 ripe avocado: Slice it right before serving or it will brown and look sad
- 2 tablespoons toasted pumpkin seeds: Toast them yourself in a dry pan for two minutes—worth it
- 2 tablespoons sesame seeds: Regular or toasted both work perfectly fine
- 3 tablespoons tahini: Stir the jar really well before measuring or you'll get all oil
- 2 tablespoons lemon juice: Fresh lemon makes such a difference here
- 1 tablespoon maple syrup or honey: Balances the tahini's natural bitterness
- 2 tablespoons water: Add more if your dressing is too thick
- 1 clove garlic: Minced as small as you can manage
- Salt and black pepper: Taste your dressing first before adding more
Instructions
- Cook the quinoa base:
- Bring your water to a boil then dump in the rinsed quinoa and salt. Turn it down to the lowest setting, cover it tight, and walk away for 15 minutes. Turn off the heat and let it steam another 5 minutes before fluffing it with a fork.
- Prep your rainbow vegetables:
- While the quinoa simmers, slice everything into pretty shapes and arrange them on separate plates or in small bowls. Having everything ready before you start assembling makes such a difference.
- Whisk the creamy tahini dressing:
- Dump the tahini, lemon juice, maple syrup, garlic, water, salt, and pepper into a bowl. Whisk it like you mean it until it's smooth and creamy. Add more water one tablespoon at a time until it's pourable.
- Build your colorful bowls:
- Scoop a quarter of the quinoa into each bowl then arrange the vegetables in sections like a rainbow. Tuck the chickpeas wherever you want and fan the avocado slices on top.
- Finish with all the good stuff:
- Drizzle that tahini dressing all over everything. Sprinkle the pumpkin seeds and sesame seeds on top while the dressing is still fresh.
Save Pin My mom visited last month and insisted she doesn't like grain bowls. I made this anyway and didn't say a word while she ate the entire thing. She asked for the recipe before she even finished her last bite.
Making Ahead For The Week
Sunday meal prep changed my relationship with this recipe. I cook a big batch of quinoa, chop all the hard vegetables, and store everything in separate containers. The dressing whips up in 30 seconds and suddenly I have lunch ready for four days straight.
Protein Variations That Work
Sometimes I roast cubes of sweet potato and add them warm while other weeks I crumble tempeh that I've pan-fried until crispy. Edamame works beautifully too and adds this lovely bright green pop against all the other colors.
Perfecting The Tahini Dressing
The secret is whisking the tahini alone with the lemon juice first before adding anything else. I learned this trick when my dressing kept separating and it made such a huge difference in texture. Add the water gradually and keep whisking until it's glossy smooth.
- Try adding a pinch of cumin or smoked paprika for extra depth
- A tablespoon of olive oil makes it feel more luxurious
- Double the recipe and keep it in a jar for quick salads all week
Save Pin There's something so satisfying about eating this many colors in one sitting. Hope it brings you as much joy and ease as it's brought to my kitchen.
Recipe FAQs
- → Can I prepare components ahead?
Yes, quinoa and roasted vegetables can be made 2-3 days ahead. Store quinoa in airtight container and keep chopped vegetables separate. Add fresh avocado and dressing just before serving.
- → What other proteins work well?
Grilled tofu, tempeh, edamame, black beans, or shredded chicken all complement the fresh vegetables and tahini dressing beautifully while maintaining nutritional balance.
- → How do I store leftovers?
Store quinoa and vegetables separately in airtight containers up to 2 days. Keep dressing in small jar. Avoid slicing avocado until ready to eat to prevent browning.
- → Can the dressing be made nut-free?
Replace tahini with sunflower seed butter or olive oil blended with herbs. Check all ingredients carefully for cross-contamination if managing severe allergies.
- → What vegetables can I substitute?
Roasted sweet potato, steamed broccoli, shredded beets, pickled radishes, or grilled zucchini work wonderfully. Use whatever colorful produce is seasonally available.
- → Is this bowl freezer-friendly?
The quinoa base freezes well for up to 3 months. Fresh vegetables and dressing should not be frozen - assemble bowls fresh with thawed quinoa for best texture.