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Vegan Turmeric Quinoa Power Bowls Recipe

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4 from 41 reviews

This vibrant Vegan Turmeric Quinoa Power Bowl combines golden roasted potatoes, spiced chickpeas, and turmeric-infused quinoa with fresh kale and creamy avocado. Drizzled with a zesty tahini-agave dressing, it’s a nutritious, flavorful, and satisfying meal perfect for any day of the week.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Roasted Potatoes & Chickpeas

  • 5 medium gold potatoes (about 2-3″, cut into wedges, about 1 pound)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 teaspoons ground turmeric (divided)
  • 1 teaspoon black pepper (divided)
  • 1 teaspoon paprika
  • Sea salt, to taste
  • 1/4 cup avocado oil or coconut oil

Quinoa & Greens

  • 1 cup dry quinoa
  • 2 cups chopped kale
  • 1/2 tablespoon olive oil

Dressing & Toppings

  • 1 large avocado, sliced
  • 1/2 cup tahini
  • 2 tablespoons agave syrup
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon lemon juice

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the potatoes and chickpeas.
  2. Cut & Season Potatoes: Slice the potatoes into wedges and spread them flat on a large baking sheet. Drizzle or spray with oil, then sprinkle with 1 teaspoon of turmeric, 1/2 teaspoon black pepper, and salt to taste. Toss to coat evenly.
  3. Roast Potatoes: Roast the potatoes in the preheated oven for 15 minutes to start cooking and browning.
  4. Prepare Chickpeas: While potatoes roast, drain and rinse chickpeas thoroughly. Pat them dry with a towel to remove excess moisture.
  5. Season Chickpeas: Toss chickpeas in a mixing bowl with 1 teaspoon paprika and salt to taste, ensuring they are evenly coated for flavor.
  6. Add Chickpeas to Pan: Remove the baking sheet from the oven. Push the roasted potatoes to one side and spread the seasoned chickpeas on the opposite side.
  7. Roast Chickpeas and Potatoes: Return the baking sheet to the oven and roast for an additional 10 minutes, until potatoes are tender and chickpeas lightly crisped.
  8. Cook Quinoa: Meanwhile, cook quinoa according to package instructions. Once cooked, stir in the remaining 1 teaspoon turmeric, 1/2 teaspoon black pepper, and salt to taste. Fluff with a fork and let cool slightly.
  9. Massage Kale: Wash and chop kale. Drizzle with olive oil and massage the leaves gently to soften and enhance flavor. Divide kale evenly among serving bowls.
  10. Make Dressing: In a bowl, whisk together tahini, agave syrup, crushed red pepper, and lemon juice until smooth and creamy.
  11. Assemble Bowls: Layer quinoa, roasted potatoes, and chickpeas over the kale in each bowl. Top with sliced avocado and drizzle with tahini dressing. Serve immediately and enjoy!

Notes

  • You can substitute avocado oil with coconut or olive oil if preferred.
  • To make this recipe gluten-free, ensure the quinoa is certified gluten-free.
  • If you prefer a spicier dressing, increase crushed red pepper to taste.
  • Leftovers keep well refrigerated for up to 3 days and can be enjoyed cold or reheated gently.
  • For additional protein, add toasted nuts or seeds as garnish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-turmeric-quinoa-power-bowls-recipe/