This is a simple, adaptable vegan bowl that’s fairly quick to make. One great thing about making bowls is almost any ingredient can be subbed for something else if you don’t like it, or don’t have it on hand. I’ve never been huge on the bowl, I’m kind of picky in the way I like to have a meal where everything goes together (like spaghetti.) There’s just a bunch of flavours combined into one and sometimes it’s a little intimidating for me, I mean whenever a blog I follow posts a “bowl” recipe I usually skip by it. But hey, not every time.
This is a bowl I created one day when I had no idea what to make, but knew I wanted quinoa, potatoes and chickpeas for supper. It turned out super delicious and it’s not at all intimidating! Here’s how it all worked out, I love it, and I hope you do too.
- About 2 cups COOKED quinoa (about 2/3 cup dry)
- 1 cup spinach
- 1 can chickpeas
- 1 tablespoon olive oil
- 1/2 to 1 whole red pepper diced
- 1/4-1/2 sweet or Spanish onion diced
- 2 cloves of garlic minced
- 1 teaspoon chili powder
- dash of cayenne
- dash of turmeric
- pinch of cumin (these spices can be adjusted to taste, feel free to add more or less depending on how much you like them)
- a small handful of tortilla chips (optional)
For potatoes (optional)
- 1 yukon gold potato
- 2 teaspoons olive oil
- chili powder to taste
For the guacamole
- 1 avocado
- small handful of cilantro
- pinch of salt
- half of a lime (juice) or desired amount so this is no overpowering for you
- Preheat oven to 410 F and line one baking sheet with parchment paper
- If you have not already prepared your quinoa, cook it now and began slicing the potatoes into medallions. Coat them in olive oil and chili powder and cook them once oven is ready for 15-20 minutes a side.
- In the meantime, line the bottom of each bowl with fresh spinach. If your quinoa is prepared you can put this in the bowls, or keep it warmed so it is hot when you serve it.
- In a frying pan, heat on medium and add oil, onions, garlic and pepper and cook for around 7 minutes, or until everything is soft (you may need around 9 minutes or more, every stove is different.) Add your chickpeas and spices and cook for around 1-2 minutes more.
- In a small bowl, mash the avocado and then add cilantro, salt and lime juice. Mash around to desired thickness.
- Once the chickpeas are heated, remove from the heat and add to the bowl. Then top with guacamole, potatoes and tortilla chips.
- Once you are ready to eat your bowl I recommend stirring everything together. I know this may sounds obvious but I find the vegetables are hot enough that it warms the quinoa, so if you’re lazy like me and leave it in the bowl for a while (or if you’re using leftover quinoa) it will still be nice and hot when you do eat it. This means no microwaving involved. Just a lazy tip.