Dairy-Free Hearty Grain Bowl

Elevate your meals with this vibrant Dairy-Free Hearty Grain Bowl, a nourishing blend of wholesome ingredients designed to satisfy and energize. Packed with fluffy quinoa, roasted sweet potatoes, and sautéed broccoli and spinach, this bowl is brimming with plant-based goodness. Creamy avocado, crunchy pumpkin seeds, and a tangy lemon-cumin dressing add irresistible texture and flavor, while protein-rich chickpeas make it a filling option for lunch or dinner. Ready in just 45 minutes, this vegan grain bowl is as easy to prepare as it is delicious. Perfect for anyone seeking a gluten-free, dairy-free option that doesn’t compromise on flavor or nutrition!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 tablespoons olive oil
• 1 can chickpeas, rinsed and drained
• 1 large sweet potato, peeled and diced
• 2 cups broccoli florets
• 2 cups baby spinach
• 1 large avocado, sliced
• 3 tablespoons lemon juice
• 0.5 medium red onion, thinly sliced
• 0.25 cup pumpkin seeds
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Spread the sweet potatoes in an even layer and roast in the oven for 20-25 minutes, or until tender and golden brown.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli florets and sauté for 5-7 minutes or until broccoli is tender-crisp. Add the spinach and sauté for an additional 2 minutes, just until wilted.

Step 5

In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, cumin, 0.5 teaspoon salt, and remaining black pepper to make the dressing.

Step 6

In a large bowl, combine the cooked quinoa, roasted sweet potato, sautéed broccoli and spinach, and chickpeas. Add the dressing and toss well to coat.

Step 7

Divide the mixture into four bowls. Top each bowl with avocado slices, red onion, and pumpkin seeds.

Step 8

Serve immediately, garnished with additional lemon juice if desired for a zingy finish.

Nutrition Facts

Serving size	(1844.5g)

Amount per serving	% Daily Value*
Calories	2360.7

Total Fat 111.9g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 11.2g
Cholesterol 0mg	0%
Sodium 4363.3mg	0%
Total Carbohydrate 273.1g	0%
Dietary Fiber 58.2g	0%
Total Sugars 32.2g
Protein 85.2g	0%

Vitamin D 0IU	0%
Calcium 514.4mg	0%
Iron 26.7mg	0%
Potassium 3206.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 14.0%

Carbs: 44.8%