Vegan Quinoa Nourish Bowls

Loaded veggie quinoa bowls that are low calorie but high on flavor! Easy meals to prepare in bulk for a few days of healthy meals!

This vegan nourish bowl is filled with a well-balanced mixture of plant-based protein, raw and roasted vegetables, healthy fats, and a tangy basil kale pistachio dressing to tie it all together!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 438kcal

Author Stacey Eckert

Equipment

(2) Large Sheet Pans
Small Pot
Blender

Ingredients

Bowl Ingredients -

1 cup uncooked quinoa (3 cups cooked)
(1) 14 oz can black beans rinsed & drained
2 cups red cabbage thinly sliced
1 large avocado sliced

Roasted Vegetables -

2 medium sweet potatoes chopped
8 oz cremini mushrooms sliced
2 tbsp avocado oil* (or aquafaba or water)
1 tsp garlic powder
1 tsp onion powder
¼ tsp himalayan pink sea salt
¼ tsp black pepper

Pistachio Kale Sauce -

3 cups loosely packed kale leaves stems removed
1 cup loosely packed basil leaves
¼ cup pistachios shells removed
2 tbsp lemon juice
1 small garlic clove
¼ tsp himalayan pink sea salt
¼ tsp black pepper
⅓ cup water

Instructions

Preheat the oven to 350 degrees.
Chop the sweet potato into 1-inch cubes and lay the chunks on a large parchment paper-lined sheet pan. Sprinkle 1 tbsp avocado oil, ½ tsp garlic powder, ½ tsp onion powder, ⅛ tsp salt & ⅛ tsp black pepper over the potatoes. Toss the potatoes until the seasonings coat each piece and arrange them so they're not touching each other.
Lay the sliced mushrooms on a separate large parchment paper-lined sheet pan. Sprinkle 1 tbsp avocado oil, ½ tsp garlic powder, ½ tsp onion powder, ⅛ tsp salt, and ⅛ tsp black pepper over the mushrooms. Toss to combine and arrange them so they're not touching each other.
Put both of the sheet pans with the sweet potatoes and the mushrooms into the oven to bake for 30 minutes, flipping halfway through.
While the mushrooms and potatoes are cooking, cook the quinoa in a small pot according to the package directions. When it's done cooking, keep it covered so it stays warm until you're ready to build the bowls.
Next, thinly slice the cabbage, rinse and drain the can of black beans, and make the pistachio kale sauce. Here are the instructions to make the pistachio kale sauce.
When the vegetables and quinoa are done cooking and you have the rest of the bowl ingredients prepped, it's time to build a bowl! Slice the avocado now.
Assemble each bowl with ¾ cup cooked quinoa, ½ cup roasted sweet potatoes, ½ cup roasted mushrooms, ¼ cup black beans, ½ cup red cabbage, ¼ of an avocado, and 3 tbsp pistachio kale sauce. You can eat it like this or you can mix it up so you get a little bit of everything in each bite!

Notes

If you're making this recipe for meal prep, you can assemble the bowls in advance, but store the pistachio sauce in a separate small cup with a lid so it doesn't make the bowl ingredients soggy.

Slice the avocado right before you're ready to eat the bowl so it stays bright green. If you need to cut the avocado in advance, drizzle lime or lemon juice over the slices to help stop them from browning.

Nutrition