Skinny quinoa bowls are packed with veggies, whole foods, healthy fats & my favorite pistachio kale sauce. Eat meals like this and you’ll be satisfied and full of energy! I double the recipe so I have 4-5 meals ready for the week! Gluten-free, dairy-free & vegetarian.
I LOVE PASTA. Love, love, love it.
But I can’t eat it all the time, too much white flour is just not good for you. So, when I’m trying to watch what I eat but I get a craving for pasta, I turn to quinoa. It tastes like a tiny noodle, so I feel like I’m getting my pasta fix without actually eating it! I’m sure you all know by now that it’s a superfood and it’s really healthy for you. You can easily find it at any grocery store.
Quinoa is full of protein, fiber, and antioxidants. It’s high in protein which helps to boost your metabolism and full of fiber that helps to keep you feeling full. The best part? One cup of cooked quinoa is only a little more than 200 calories! I don’t count calories when I eat, but that is such a big difference from pasta that I felt it was important to share.
If you’re looking to eat healthier on a regular basis or if you’re just on a health kick for the new year, skinny quinoa bowls are for you! It’s 21 day fix-approved, gluten-free, dairy-free, and can be made vegan if you make the kale sauce without parmesan cheese.
It’s my favorite healthy quinoa dish that’s loaded with flavor from the pistachio kale sauce I drizzle all over it. You’re already getting all these veggies and healthy fats in, why not add some kale and heart-healthy pistachios into the mix?
These skinny quinoa bowls pretty much have everything but the kitchen sink. Garlic mushrooms, crunchy red cabbage, black beans, creamy avocado, and spicy caramelized roasted sweet potatoes. I always choose sweet potatoes over regular because they’re loaded with vitamins and nutrients, are super filling, and delicious. When you bake a sweet potato, it naturally releases sugar that caramelizes and gets crispy on the edges.
One of my favorite sweet potato recipes that I make all the time is roasted sweet potato salsa!
Assembling Your Skinny Quinoa Bowls
My trick for prepping all the ingredients for skinny quinoa bowls is to cook everything at once. I prep all my veggies, then sauté the mushrooms, cook the quinoa and bake the sweet potatoes chunks at the same time.
While everything is cooking, I wash and spin dry my red cabbage, rinse the beans and make my 5-minute pistachio kale sauce. Once everything is done cooking, it’s time to assemble the bowls. Oh, and these skinny quinoa bowls are delicious hot or cold, I’ve done both.
I doubled the recipe so I could prep 4-5 lunches for the week! I love just being able to reach in and have everything ready to go. Just make sure to store all ingredients separately, especially the sauce! Assemble the bowl when you’re ready to eat.
- The following ingredients are enough to make 2 skinny quinoa bowls.
- 1 cup uncooked quinoa
- ½ lb cremini mushrooms, sliced
- Garlic powder
- ½ cup black beans, drained & rinsed
- 1 avocado, sliced
- 1 medium sweet potato, cubed
- 3 Tbsp olive oil
- Sea salt & pepper
- Pinch of Cumin & paprika
- ½ cup pistachio kale sauce
- Preheat the oven to 400 degrees. Peel and cube sweet potato, lay the chunks out on a parchment lined tray. Lightly sprinkle cumin, paprika, sea salt & pepper, and 1-2 Tbsp olive oil over the potatoes. Mix with your hands. Bake for 10 minutes, turn with a spatula. Bake an additional 10 minutes.
- While the potatoes are baking, slice and sauté the mushrooms in 1 Tbsp olive oil over medium-low heat for 8-10 minutes. Add garlic powder, cook for 30 seconds more. Remove from the heat.
- While the mushroom's and potatoes are cooking, rinse the quinoa and cook it according to package directions. Let sit for 5 minutes, covered. Fluff with a fork.
- Wash and thinly slice the cabbage.
- Rinse & drain the black beans.
- Assemble pistachio kale sauce ingredients and blend until smooth.
- Slice avocado last so it doesn't turn brown.
- Assemble quinoa bowls anyway you like, if you have extra veggies in the fridge, add them in! Enjoy!
- Note -
- Store all ingredients separately.
- I usually double this recipe to have enough prepared for 4 meals.
- Don't slice the avocado in advance, it will turn brown.
- I like to add a Tbsp of red wine to my mushrooms while sautéing them but that's optional.
Click here for the Pistachio Kale Sauce recipe.
If you’re not a big kale fan, try my favorite spicy avocado chipotle sauce instead. Although, if you give the kale sauce a try, I promise you’ll love it! My fiance hates when I try to get him to eat a kale salad but he puts the pistachio kale sauce on everything— he loves it!
Now mix it all up and go to town!
What’s your favorite healthy meal to eat? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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