In today’s busy world, finding quick, nutritious, and delicious meals can be a challenge. That’s why easy veggie bowl recipes are a game changer — they combine wholesome vegetables, grains, and proteins into one vibrant, satisfying dish.
Whether you’re a seasoned vegan, a flexitarian, or just someone looking to add more plant-based goodness to your diet, veggie bowls offer endless versatility and flavor. They’re perfect for meal prep, weeknight dinners, or even a colorful lunch at work.
The best part? You can customize them with whatever fresh ingredients you have on hand, making them both economical and fun to create.
In this post, we’ll walk you through an easy veggie bowl recipe that’s not only healthy but bursting with flavor. Plus, I’ll share tips on how to tailor your bowl to your taste, nutrition facts, and serving suggestions to make your meals even more enjoyable.
Ready to dive into the world of vibrant veggies and wholesome goodness? Let’s get cooking!
Why You’ll Love This Recipe
This easy veggie bowl recipe is a perfect blend of nutrition, taste, and convenience. It’s packed with fresh vegetables, fiber-rich grains, and plant-based protein, making it a balanced meal that fuels your body and satisfies your taste buds.
You’ll love the vibrant colors and varied textures — from crunchy raw veggies to creamy avocado and tender roasted vegetables.
What makes this recipe stand out is its flexibility. You can swap out ingredients based on what’s in season or what you have in your pantry.
It’s also ideal for meal prepping since the components keep well in the fridge and can be quickly assembled when you’re ready to eat. Plus, it’s completely vegan and gluten-free friendly, catering to a wide range of dietary needs.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Quinoa | 1 cup (dry) | Rinsed |
| Chickpeas | 1 can (15 oz) | Drained and rinsed |
| Baby spinach | 2 cups | Fresh |
| Carrots | 2 medium | Julienned or shredded |
| Red bell pepper | 1 medium | Diced |
| Avocado | 1 medium | Sliced |
| Cucumber | 1 small | Diced |
| Olive oil | 2 tablespoons | For roasting and dressing |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Garlic powder | 1/2 teaspoon | For seasoning chickpeas |
| Ground cumin | 1 teaspoon | For seasoning chickpeas |
| Salt | To taste | |
| Pepper | To taste | |
| Fresh parsley or cilantro | 2 tablespoons | Chopped, for garnish |
Equipment
- Medium saucepan with lid (for cooking quinoa)
- Baking sheet (for roasting chickpeas)
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Serving bowls
Instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it rest covered for 5 minutes.
- Prepare the chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse chickpeas thoroughly. Pat dry with paper towels to remove excess moisture. In a bowl, toss chickpeas with 1 tablespoon olive oil, garlic powder, ground cumin, salt, and pepper.
- Roast chickpeas: Spread seasoned chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking. Set aside to cool slightly.
- Prepare fresh veggies: While chickpeas roast, wash and chop baby spinach, carrots, red bell pepper, and cucumber. Slice the avocado just before assembling to prevent browning.
- Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil and freshly squeezed lemon juice with a pinch of salt and pepper.
- Assemble the bowl: In large serving bowls, start with a base of cooked quinoa and baby spinach. Add the diced red bell pepper, shredded carrots, cucumber, roasted chickpeas, and sliced avocado on top.
- Drizzle the dressing: Pour the lemon-olive oil dressing evenly over each bowl. Garnish with chopped fresh parsley or cilantro for a burst of color and flavor.
- Serve immediately: Enjoy your veggie bowl fresh for the best texture and taste. If prepping in advance, keep the dressing separate until ready to eat.
Tips & Variations
“Feel free to swap quinoa with other grains like brown rice, farro, or couscous depending on your preference.”
To add more protein, consider topping your bowl with some roasted tofu or tempeh. You can also sprinkle seeds such as pumpkin or sunflower for extra crunch and nutrition.
For a spicy kick, add a pinch of cayenne pepper to the chickpeas before roasting or drizzle with your favorite hot sauce.
If you love Mediterranean flavors, try substituting parsley with fresh mint and adding olives or sun-dried tomatoes.
Want to explore more plant-based recipes? Check out these delicious options:
- Veggie Quesadilla Recipe Indian Style Easy & Delicious
- Vegan Slow Cooker Recipe for Easy, Delicious Meals
- Vegan Cuban Recipes: Delicious Plant-Based Island Flavor
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fiber | 12 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 320 mg |
| Vitamin A | 150% DV |
| Vitamin C | 120% DV |
| Iron | 20% DV |
Serving Suggestions
Serve your easy veggie bowl warm or cold depending on your mood. Pair it with a refreshing iced herbal tea or a fresh fruit smoothie for a complete meal.
You can also add a side of warm, crusty bread or homemade vegan flour tortillas to make it extra filling.
For a fun twist, wrap the ingredients in a Vegan Flour Tortilla Recipe Easy, Soft, and Homemade and enjoy a delicious veggie wrap.
Looking to incorporate this bowl into a bigger meal plan? Check out the High Protein Vegan Soup Recipes for Healthy Meals for perfect soup and bowl combos.
Conclusion
Easy veggie bowls are a fantastic way to enjoy a nutrient-packed, flavorful meal with minimal fuss. This recipe provides a great foundation that you can personalize based on your preferences and seasonal produce.
Whether you’re cooking for yourself or feeding a family, these bowls come together quickly and satisfy cravings for fresh, wholesome food.
Don’t be afraid to experiment with different ingredients and dressings. The beauty of veggie bowls lies in their adaptability and vibrant appeal.
By incorporating colorful vegetables, hearty grains, and protein-rich legumes, you’ll nourish your body and delight your palate at the same time. Try this recipe today and discover how simple, delicious, and fun eating healthy can be!
📖 Recipe Card: Easy Veggie Bowl
Description: A quick and nutritious veggie bowl packed with fresh vegetables and grains. Perfect for a healthy lunch or dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 2 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup cooked chickpeas
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Rinse quinoa under cold water.
- Combine quinoa and water in a pot, bring to a boil.
- Reduce heat and simmer for 15 minutes until water is absorbed.
- In a bowl, mix olive oil, lemon juice, salt, and pepper.
- Combine cooked quinoa, cherry tomatoes, cucumber, chickpeas, carrots, and parsley.
- Drizzle dressing over the mixture and toss gently.
- Top with avocado slices and serve.
Nutrition: Calories: 450 kcal | Protein: 15 g | Fat: 18 g | Carbs: 55 g
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