One healthy bowl of food right here! Deliciously vegan, this veggie quinoa bowl does not lack in flavour, texture or nutrients! Made with white quinoa, roasted sweet potatoes and broccoli, the salad is dressed with a delicious avocado and peanut butter dressing! Ready in 45 minutes, and perfect for both lunch and dinner!
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Here’s why we made this salad on a cold December night, about a month ago! We were testing a few recipes in our kitchen, and we made these extremely decadent chocolate mousse domes! We were going to taste them, shoot them and then have them for dessert after dinner. When I looked into the calories of one of the chocolate domes, and the amount of cream and sugar that I used, I was shocked, to say the least! No no, I do not shy away from desserts, nor do I ever count calories, but what I saw was actually scary!
So then I had to make something extremely healthy for dinner to try and make myself feel at least a little bit better about my plans to eat two of those domes later.
It wasn’t the first time we had this veggie quinoa bowl (and it won’t the last for sure). This was one of the recipes we fell in love with a few years back on our first Veganuary. And we have been making variations of this quinoa salad ever since. Sweet potato can be easily substituted with butternut squash or ever carrots. Quinoa can be replaced by couscous. Try using your favourite nuts instead of pumpkin seeds! Variations are endless here…
How to Make Veggie Quinoa Bowl with Avocado Dressing?
Preheat the oven to 180C Fan. Line a large baking tray with baking parchment (we highly recommend Bacofoil).
Cook quinoa following instructions on the packet. Once cooked, let the quinoa cool down a little.
Spread the sweet potato cubes onto the lined tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 20 minutes.
After 20 minutes, mix the sweet potatoes, add the broccoli florets, drizzle with some oil and carry on roasting for another 10 minutes.
In the meantime, toast pumpkin seeds in a small frying pan, until starting to crackle and brown.
To make the dressing, place all ingredients in a food processor/ liquidiser/ powerful smoothie maker, add 2 tablespoon of water and ⅛ teaspoon of salt. Whizz until you have a smooth dressing.
Once the vegetables are cooked, mix the quinoa with mint, coriander, spring onion and pumpkin seeds. Season, add a drizzle of olive oil and roasted vegetables and mix.
Scatter the watercress, spinach or rocket onto two bowls/ plates, then spoon the salad on top. Scatter the avocado pieces on top and drizzle over the avocado dressing.
For other vegan meals, have a look at some of our favourite recipes below:
- Teriyaki Aubergine Donburi
- Summery Watercress, Cucumber & Strawberry Salad
- Coronation Chickpea Sandwich
Veggie Quinoa Bowl with Avocado Dressing
Equipment
- Food Processor, Blender or a Powerful Smoothie Maker
Ingredients
- 200 g sweet potato chopped into small chunks
- 100 g broccoli cut into small florets
- 80 g quinoa
- 5 g parsley roughly chopped
- 5 g mint leaves roughly chopped
- 1 spring onion finely sliced
- 20 g pumpkin seeds
- 1 small avocado sliced
- ½ lemon juice only
- 60 g watercress, spinach or rocket, or a mixture
- olive oil
For the Avocado Dressing:
- 1 tablespoon smooth peanut butter
- ½ avocado destoned, peeled and roughly chopped
- 5 g coriander roughly chopped
- 5 g mint leaves roughly chopped
- ½ lemon juice and zest
- 1 tablespoon maple syrup
- 4 tablespoon water
Instructions
- Preheat the oven to 180°C Fan. Line a large baking tray with baking parchment.
- Cook quinoa following instructions on the packet. Once cooked, let the quinoa cool down a little.
- Spread the sweet potato cubes onto the lined tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 20 minutes.
- After 20 minutes, mix the sweet potatoes, add the broccoli florets, drizzle with some oil and carry on roasting for another 10 minutes.
- In the meantime, toast pumpkin seeds in a small frying pan, until starting to crackle and brown.
- To make the dressing, place all ingredients in a food processor/ liquidiser/ powerful smoothie maker, add 2 tablespoon of water and ⅛ teaspoon of salt. Whizz until you have a smooth dressing.
- Once the vegetables are cooked, mix the quinoa with mint, coriander, spring onion and pumpkin seeds. Season, add a drizzle of olive oil and roasted vegetables and mix.
- Scatter the watercress, spinach or rocket onto two bowls/ plates, then spoon the salad on top. Scatter the avocado pieces on top and drizzle over the avocado dressing.
Notes
Nutrition
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