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Teriyaki salmon

Kale & Quinoa Power Bowl

A vibrant, nutrient-packed Kale & Quinoa Power Bowl loaded with roasted chickpeas, crunchy veggies, creamy avocado, and a zesty tahini dressing. It’s the perfect balance of flavor, texture, and plant-based goodness.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup quinoa
  • 4 cups chopped kale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1 large carrot, grated
  • 1/2 cucumber, diced
  • 1 avocado, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 to 3 tablespoons water

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cook quinoa in 2 cups of water until fluffy, about 15 minutes.
  3. Mix chickpeas with olive oil, salt, and pepper, and roast with diced bell pepper for 20 minutes, flipping halfway through.
  4. Massage kale with olive oil and a pinch of salt until tender.
  5. Blend tahini, lemon juice, garlic, and water until smooth to make dressing.
  6. Assemble bowl with quinoa, kale, roasted chickpeas and peppers, grated carrot, cucumber, and avocado.
  7. Drizzle dressing on top and season to taste before serving.

Notes

  • Massage kale well for better texture and flavor.
  • Store ingredients separately for meal prep.
  • Toast quinoa before cooking for a nuttier flavor.
  • Customize with your favorite veggies or protein add-ins.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Roasting and Boiling
  • Cuisine: Fusion
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430
  • Sugar: 5g
  • Sodium: 360mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: kale quinoa bowl, vegan power bowl, healthy lunch, plant-based recipe, meal prep bowl