Soy-Free Hearty Grain Bowl

Discover a wholesome and vibrant meal with this Soy-Free Hearty Grain Bowl, a nutrient-packed recipe perfect for busy weeknights or meal prep. Featuring fluffy quinoa as the base, this dish is layered with roasted sweet potatoes, red bell peppers, zucchini, crispy chickpeas, and wilted spinach, all seasoned to perfection. A creamy tahini-lemon dressing, infused with a hint of garlic, ties it all together, creating a satisfying, naturally vegan and gluten-free bowl without the need for soy. Ready in just 45 minutes, this recipe is not only quick and easy to make but also brimming with textures, flavors, and healthy ingredients. Serve it as a colorful lunch, a light dinner, or even as part of a larger spread for guests—this grain bowl is endlessly versatile and sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium sweet potato
• 1 large red bell pepper
• 1 medium zucchini
• 1 15-ounce can canned chickpeas
• 2 cups spinach
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 medium lemon
• 2 tablespoons tahini
• 1 clove garlic

Directions

Step 1

Rinse 1 cup of quinoa under cold water and drain.

Step 2

In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 3

While the quinoa cooks, preheat the oven to 400°F (200°C).

Step 4

Peel and dice the sweet potato into 1/2-inch cubes. Slice the bell pepper and zucchini into bite-sized pieces. Drain and rinse the canned chickpeas.

Step 5

On a large baking sheet, toss the diced sweet potato, bell pepper, zucchini, and chickpeas with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper.

Step 6

Spread the vegetables and chickpeas in a single layer and roast in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and the chickpeas are crispy, stirring halfway through the cooking time.

Step 7

For the dressing, in a small bowl, whisk together 2 tablespoons of tahini, the juice of 1 lemon, 1 tablespoon of olive oil, and 1 minced garlic clove. Adjust with water to desired consistency.

Step 8

Once the vegetables are roasted, add 2 cups of spinach to the baking sheet and return to the oven for 2-3 minutes or just until wilted.

Step 9

To assemble, divide the cooked quinoa among four bowls. Top with the roasted vegetables and chickpeas.

Step 10

Drizzle the tahini dressing over each bowl and serve immediately.

Nutrition Facts

Serving size	(1738.6g)

Amount per serving	% Daily Value*
Calories	1691.0

Total Fat 71.4g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 3.9mg	0%
Sodium 5822.1mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 29.6g	0%
Total Sugars 38.3g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 2632.6mg	0%
Iron 10726.8mg	0%
Potassium 2371.9mg	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: 37.8%

Protein: 13.0%

Carbs: 49.2%