To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts or shoots ; sprinkle with seeds or nuts.

To make ahead: Prepare chicken Step 1 and quinoa Step 2 ; refrigerate separately for up to 5 days. Prepare dressing Step 3 ; refrigerate for up to 1 week.

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Per the Food and Drug Administration FDA , the daily value is based on a standard 2, calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients.

If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © , ESHA Research, Inc.

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Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Grain Bowl Recipes. By Katie Webster is a freelance recipe developer, food photographer and author of the blog HealthySeasonalRecipes. Katie Webster. EatingWell's Editorial Guidelines.

Tested by The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Tested by EatingWell Test Kitchen. Definitely great to have a home cooked meal frozen and ready to go for those busy nights! I love big Buddha bowls like this!

I roast broccoli, cauliflower, asparagus, and sweet potato all the time. They all keep beautifully in the fridge and I think even taste great cold. I wonder if you could make extra dressing and freeze some? Let me know what you think of them if you end up making this dish. I am sure you could try freezing the dressing, I have never tried to do that before but sure itcould work!

This was EXCELLENT. This whole thing came together perfectly and will definitely be a staple in my food rotation!! So glad you enjoyed this! I especially love them when they are roasted! Thank you so much Jane! I am wishing you a swift recovery and hope you find some healthy recipes on here that you will enjoy!

Vicky, I made this exactly as you instructed. I fed it to my 18 year old vegan daughter and my non vegan wife, what a hit, was awesome, will be making this quit often after tonight. I know my family will love this! I made it last night and it was delicious! I really liked it.

I made a small change, I also roasted the chickpeas with a little bit of cumin and smoked paprika. The sauce is spectacular! Quick clarification question: When you put all the veggies on the baking sheet to roast, do you cook the ones that take more time first and add the veggies as you go?

Or do you place all the sheet and put them in together and then take out certain veg when done? Not sure if my question makes any sense but I was a bit confused when you said to separate the vegetables when coating them with olive oil.

Place all the veggies on the same baking sheet but without mixing them all together. That way if you feel like one veggie is cooked you can easily remove that one from the baking pan. Additionally I will usually more finely chop the veggies that take longer to cook — beets for example. Or if you are making a bigger batch you could use two baking sheets, putting the beets and sweet potatoes on one, and the cauliflower and asparagus on a different baking sheet, and remove that baking sheet after minutes while the baking sheet with the beets and sweet potatoes stays in for an additional 20 minutes.

I am blown away. This was unbelievable! Thank you!!! Easy to make and if so flavorful!! This one is a staple in my house. This looks great. Is it in the vegetable broth? Thank you! The sodium level should not be that high — I think it is just an error in the nutrition calculator.

To cook the quinoa: Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown.

Add vegetable broth, bring to a boil, reduce heat and simmer, covered minutes until quinoa cooked through. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Home » Vegan Quinoa Bowl with Avocado Sauce {GF}.

Print Recipe Jump to Recipe. Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce {Gluten-Free}. Prep Time. Cook Time. Total Time. Course: Dinner. Cuisine: gluten free, Healthy, Vegan. Vegan Broccoli, Lime Rice Bowl. Under 30 min. Crunchy California Roll Sushi Bowl. Seared Shrimp And Avocado Salad.

Vegan Broccoli And Cheddar Soup. Summer Potato Salad. Fresh Corn Salad.

I started pulling at least one meals worth and freezing it. Not only do we not waste as much food it is also great to have an easy meal in the freezer for those nights when I forget to plan ahead!

Yes I need to start freezing my soups! Definitely great to have a home cooked meal frozen and ready to go for those busy nights! I love big Buddha bowls like this! I roast broccoli, cauliflower, asparagus, and sweet potato all the time.

They all keep beautifully in the fridge and I think even taste great cold. I wonder if you could make extra dressing and freeze some? Let me know what you think of them if you end up making this dish.

I am sure you could try freezing the dressing, I have never tried to do that before but sure itcould work! This was EXCELLENT. This whole thing came together perfectly and will definitely be a staple in my food rotation!!

So glad you enjoyed this! I especially love them when they are roasted! Thank you so much Jane! I am wishing you a swift recovery and hope you find some healthy recipes on here that you will enjoy! Vicky, I made this exactly as you instructed. I fed it to my 18 year old vegan daughter and my non vegan wife, what a hit, was awesome, will be making this quit often after tonight.

I know my family will love this! I made it last night and it was delicious! I really liked it. I made a small change, I also roasted the chickpeas with a little bit of cumin and smoked paprika. The sauce is spectacular!

Quick clarification question: When you put all the veggies on the baking sheet to roast, do you cook the ones that take more time first and add the veggies as you go?

Or do you place all the sheet and put them in together and then take out certain veg when done? Not sure if my question makes any sense but I was a bit confused when you said to separate the vegetables when coating them with olive oil.

Place all the veggies on the same baking sheet but without mixing them all together. That way if you feel like one veggie is cooked you can easily remove that one from the baking pan. Additionally I will usually more finely chop the veggies that take longer to cook — beets for example. Or if you are making a bigger batch you could use two baking sheets, putting the beets and sweet potatoes on one, and the cauliflower and asparagus on a different baking sheet, and remove that baking sheet after minutes while the baking sheet with the beets and sweet potatoes stays in for an additional 20 minutes.

I am blown away. This was unbelievable! Thank you!!! Easy to make and if so flavorful!! This one is a staple in my house. This looks great. Is it in the vegetable broth? Thank you! The sodium level should not be that high — I think it is just an error in the nutrition calculator. To cook the quinoa: Heat pot over medium heat, add 2 teaspoon olive oil and quinoa.

Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered minutes until quinoa cooked through. Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. Home » Vegan Quinoa Bowl with Avocado Sauce {GF}. Print Recipe Jump to Recipe. Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce {Gluten-Free}. Prep Time. Cook Time. Total Time. Course: Dinner.

Cuisine: gluten free, Healthy, Vegan. Servings : 3. Calories : kcal. Author : Vicky Berman. Preheat oven to degrees F. Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Separately toss each of the veggies with a drizzle of olive oil just to coat them and salt to taste.

Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins. Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.

In a blender combine the ingredients for the dressing and process until smooth. Recipe Notes. Nutrition Facts. Calories Calories from Fat Vitamin C Iron After Post Get Healthy Recipes Sent To Your Inbox.

And add me on social media! Heavenly Creamy Vegan Taro Smoothie {Gluten-Free} ». Comments That dressing looks good. What other dishes or types of dishes do you find it works well with? Packed with wholesome quinoa, creamy avocado, and crunchy veggies, it's a delicious and nutritious meal that'll keep you satisfied.

Inspired by copymethat. Estimated values based on one serving size. Opens in a new window Opens an external site in a new window Opens an external site. Meal Lunch Salads Difficulty Dietary Seasonal Appliance Cuisine High-Fiber Low-Sugar Meal Prep Stove Top Weeknight Date Night Dinner Under 30 Minutes Easy Vegetarian Vegan Healthy Gluten-Free Dairy-Free North American.

Avocado Quinoa Power Salad featured in 5 Recipes To Help You Get Over A Breakup. Updated on July 24, Share via facebook Share via pinterest Share via email Share via sms Print.

Under 30 minutes. Ingredients for 6 servings Salad 2 cups water mL salt, to taste 1 cup quinoa g , rinsed 2 cups fresh spinach 80 g , roughly chopped 1 large cucumber, diced 4 roma tomatoes, diced 2 ripe avocados, pits removed and diced 1 lemon, juiced 4 tablespoons extra virgin olive oil pepper, to taste.

Nutrition Info.

Under 30 minutes. Ingredients for 6 servings Salad 2 cups water mL salt, to taste 1 cup quinoa g , rinsed 2 cups fresh spinach 80 g , roughly chopped 1 large cucumber, diced 4 roma tomatoes, diced 2 ripe avocados, pits removed and diced 1 lemon, juiced 4 tablespoons extra virgin olive oil pepper, to taste.

Nutrition Info. Calories Fat 18g Carbs 29g Fiber 7g Sugar 4g Protein 6g Estimated values based on one serving size. Related Recipes. Farro Salad With Cucumber And Yogurt-Dill Dressing.

Classic Potato Salad. Vegan Broccoli, Lime Rice Bowl. Under 30 min. Crunchy California Roll Sushi Bowl. Seared Shrimp And Avocado Salad.

Categorized as: All Recipes , healthy , Salads , skinny recipes. Your email address will not be published.

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This recipe is fantastic. I used a Cajun spice blend instead of the individual spices. All rights reserved. Home All Recipes healthy Shrimp Avocado Quinoa Bowls. By on Nov 05, , Updated Mar 24, 4. Save Pin Share Jump to Recipe.

Save Saved Print. By: Layla. This recipe makes two large bowls for 2 people. Please double or triple as needed. Prep 10 minutes mins. Cook 20 minutes mins. Total 30 minutes mins.

Servings 2 bowls. Ingredients 1x 2x 3x. Instructions To cook quinoa: Start by boiling water for the quinoa.

Bring 1 cup of water to boil in a large saucepan. Rinse quinoa under cold water and drain well. Stir in salt and quinoa. Lower heat and cook, covered, for 15 minutes.