Avocado bowls have rapidly become a beloved staple for anyone seeking a nutritious, vibrant, and utterly satisfying meal that’s both quick and easy to assemble. This vegan avocado bowl recipe perfectly balances creamy avocado with fresh veggies, protein-packed legumes, and a zesty dressing to create an explosion of flavors and textures in every bite.
Whether you’re looking for a wholesome breakfast, a light lunch, or a nourishing snack, this bowl fits the bill with its colorful, nutrient-dense ingredients that nourish your body and delight your taste buds.
What makes this avocado bowl so special is its versatility and simplicity. It’s a canvas that can be adapted to your favorite flavors, dietary needs, or whatever fresh produce you have on hand.
Plus, it’s a fantastic way to enjoy the amazing health benefits of avocados—rich in heart-healthy fats, fiber, and essential vitamins. Let’s dive into this delicious recipe that will have you craving avocado bowls all day long!
Why You’ll Love This Recipe
This vegan avocado bowl is a powerhouse of nutrition and flavor, making it a perfect meal option for busy days or anytime you want to eat clean without sacrificing taste. The creamy texture of ripe avocado pairs beautifully with crunchy veggies, protein-rich chickpeas, and a tangy lemon-tahini dressing, making each bite both satisfying and refreshing.
It’s completely plant-based, gluten-free, and packed with fiber, healthy fats, and antioxidants. This bowl is ideal for meal prepping or as a quick fix when you want something wholesome and colorful.
Plus, it’s endlessly customizable, so you can switch up ingredients to match your mood or pantry.
Ingredients
- 1 large ripe avocado, sliced or cubed
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup cooked quinoa (cooled)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup shredded carrots
- 1/4 cup red cabbage, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons pumpkin seeds (optional, for crunch)
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 tablespoon tahini
- 1 teaspoon maple syrup or agave nectar
- Salt and pepper, to taste
Equipment
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Small whisk or fork (for dressing)
- Serving bowl
Instructions
- Prepare the quinoa: If you don’t have pre-cooked quinoa, rinse 1/2 cup dry quinoa under cold water, then cook according to package instructions. Allow to cool completely.
- Make the dressing: In a small bowl, whisk together the lemon juice, tahini, olive oil, maple syrup, and a pinch of salt and pepper until smooth and creamy. Adjust consistency with a little water if needed.
- Prepare veggies and chickpeas: Halve the cherry tomatoes, dice the cucumber, shred the carrots, and thinly slice the red cabbage. Rinse and drain the chickpeas if using canned.
- Assemble the bowl: In your serving bowl, start with a base of quinoa. Arrange the avocado slices, chickpeas, cherry tomatoes, cucumber, carrots, and cabbage artfully on top in sections or mixed together.
- Drizzle the dressing: Pour the lemon-tahini dressing evenly over the bowl, making sure each bite gets a hint of flavor.
- Garnish: Sprinkle with chopped cilantro and pumpkin seeds for a fresh, crunchy finish.
- Serve immediately or refrigerate for up to 2 days. Enjoy as a light lunch, dinner, or snack.
Tips & Variations
“For extra protein, add some baked tofu or tempeh cubes. Swap quinoa for brown rice or farro if you prefer a different grain base.
If tahini isn’t your favorite, a simple olive oil and balsamic vinegar dressing works beautifully too.”
- Make it spicy: Add a sprinkle of chili flakes or a dash of hot sauce to the dressing.
- Switch up the veggies: Try roasted sweet potatoes, sautéed kale, or steamed broccoli for variety.
- Add nuts or seeds: Toasted almonds, walnuts, or sunflower seeds add a delightful crunch.
- Use seasonal fruits: Mango, pomegranate seeds, or sliced strawberries can add a sweet contrast.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Fat | 22 g |
| Carbohydrates | 34 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Vitamin C | 30% DV |
| Iron | 15% DV |
Serving Suggestions
This avocado bowl makes a delightful standalone meal, but you can also pair it with other dishes for a more substantial feast. Serve it alongside a crunchy kale salad or a warm bowl of soup for a comforting, balanced meal.
For a brunch twist, pair it with some freshly baked vegan bread or check out the Hamburger Bun Sourdough Recipe to make your own buns at home. For a sweet finish, try the Goat Milk Ice Cream Recipe No Eggs or the gluten-free Half Runner Beans Recipe for a wholesome side dish.
Conclusion
This vegan avocado bowl recipe is a wonderful way to nourish your body with wholesome, plant-based ingredients that are easy to prepare and utterly delicious. Its vibrant mix of creamy avocado, fresh vegetables, protein-packed chickpeas, and zesty dressing creates a perfectly balanced meal that’s satisfying and light.
Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this bowl is a fantastic choice. It’s highly adaptable, making it easy to customize with your favorite veggies or grains.
Plus, it’s a great introduction to delicious, healthy eating that doesn’t skimp on flavor. Give it a try and enjoy the goodness!
📖 Recipe Card: Avocado Bowl Recipe Vegan
Description: A fresh and nutritious vegan avocado bowl packed with vibrant veggies and protein-rich ingredients. Perfect for a quick, healthy meal any time of day.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 2 servings
Ingredients
- 1 large ripe avocado
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup canned black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon toasted pumpkin seeds
Instructions
- Cook quinoa according to package instructions and let cool.
- Cut avocado in half, remove pit, and dice the flesh.
- In a bowl, combine quinoa, avocado, cherry tomatoes, cucumber, red onion, and black beans.
- Drizzle lime juice and olive oil over the mixture.
- Season with salt and black pepper, then gently toss to combine.
- Top with chopped cilantro and toasted pumpkin seeds before serving.
Nutrition: Calories: 350 kcal | Protein: 10 g | Fat: 20 g | Carbs: 30 g
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