Vegan Turmeric Quinoa Power Bowls Recipe
I have loved adding turmeric to recipes lately. The warm and peppery flavor is perfect for this season, and the health benefits have me reaching for it all the time. From smoothies to these quinoa bowls, I can honestly say I’m obsessed! If you’ve never tried turmeric, this is the kind of turmeric that I use and love.
The flavors and textures in these bowls are so incredible. If you’ve never massaged your fresh kale before, the change it gives to the texture is truly next level. Massaging the oil into the chopped kale really brings it to life! Add the sweet, nutty dressing, the hearty potatoes, and those crispy roasted chickpeas, and I could basically eat this forever.
You’ll Also Love: Kale & Brussels Sprouts Curry Quinoa Salad
Benefits of Turmeric
Turmeric is beneficial in several ways, mostly having to do with its antioxidant and anti-inflammatory properties. Adding black pepper and a healthy source of fat like the avocado or the tahini dressing in this recipe makes the good properties even more bioavailable – able to be absorbed easier and used by our bodies!
Check out more interesting facts about turmeric here: 6 Benefits Of Turmeric listed here
Ingredients
Bowls
- Gold Potatoes – Sweet potatoes or red potatoes would work great, too!
- Canned Chickpeas – You could also use your favorite beans, or vegan protein instead.
- Ground Turmeric
- Black Pepper, Paprika, & Sea Salt
- Avocado Oil – Any neutral oil works!
- Quinoa
- Kale – Any leafy green would work as well like spinach or arugula.
- Olive Oil
- Avocado
Dressing
- Tahini
- Agave Syrup – or honey/maple syrup.
- Crushed Red Pepper – Optional for a little kick!
- Lemon Juice
How to Make Vegan Turmeric Quinoa Power Bowls (in 30 Minutes)
While the potatoes roast in the oven, you can prepare the rest of the ingredients! This makes the bowl come together quickly. These power bowls not only taste SO GOOD but will make you FEEL GOOD as well. Here’s how to make Vegan Turmeric Quinoa Power Bowls:
1. Roast the Potatoes
Season the potato wedges and roast for 15 minutes.
2. Prepare the Chickpeas & Cook the Quinoa
Drain, rinse, and season the chickpeas. Cook the quinoa, then fluff and season it.
3. Add the Chickpeas to the Oven
Move the potatoes to one side of the sheet pan and add the chickpeas to the other side, roast, an additional 10 minutes.
3. Make the Dressing & Prep the Kale
Whisk the dressing ingredients together. Massage the oil and sea salt into the kale until it is glossy and tender.
4. Put it all Together
Place the quinoa, kale, potatoes, and chickpeas in each bowl. Top it with sliced avocado and a drizzle of the dressing. Serve & Enjoy!
RELATED: How To Cook Quinoa Perfectly Every Time.
Tips & Substitutions
Turmeric Stains – Don’t make the mistake I made! Be sure to use foil or parchment under your potatoes, and use dark or stainless steel utensils to stir because the natural pigments in turmeric stain easily. This is a lesson I had to learn the hard way, haha.
Tahini Dressing – The solid particles in tahini are super attracted to water, so when you first add liquid it may seize up a bit. Don’t panic! Just add water or lemon juice a little at a time and keep stirring. It will smooth out and thin to a great consistency.
Veggies – You can substitute your favorite vegetables, and even add more. Sweet potatoes would be tasty, and spinach would make a simple swap for the kale.
Protein – You can easily add more protein to these Vegan Turmeric Quinoa Power Bowls. Keep it vegan by adding seitan or firm tofu to the sheet pan while roasting. If you’re looking to add animal protein, rotisserie chicken or turmeric spiced shrimp would be delicious!
How to Store Leftovers/Meal Prep
Storing Leftovers – Let ingredients cool completely and transfer to an airtight container. Leftovers can be stored in the refrigerator for 3-5 days, or the freezer for 1-2 months.
Meal Prep – Divide all of the ingredients, except the dressing and avocado, into individual airtight meal prep containers. Store in the fridge for 3-5 days. Microwave, covered, with just a little water to add moisture to the quinoa. Top with dressing and fresh avocado.
More Vegan Turmeric Recipes
- Golden Glow Pineapple Turmeric Smoothie
- Roasted Beets Bowls with Turmeric Tahini Sauce
- Vegan Turmeric Quinoa Power Bowls
- Lentil Turmeric Detox Soup
- Vegan Spring Rolls w/ Spicy Turmeric Coconut Sauce
More Healthy Bowl Recipes
- Honey Sesame Chicken Meal Prep Bowls
- Harissa Veggie Bowls
- Mahi-Mahi Fish Taco Bowls
- Chili Lime Vegan Shrimp Bowls
- Chimichurri Chicken Bowls
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Vegan Turmeric Quinoa Power Bowls
Equipment
Ingredients
- 5 medium gold potatoes (about 2-3", cut into wedges, about 1 pound)
- 1 15-ounce can chickpeas (drained)
- 2 teaspoons ground turmeric (divided)
- 1 teaspoon black pepper (divided)
- 1 teaspoon paprika
- sea salt (to taste)
- 1/4 cup avocado oil (or coconut oil)
- 1 cup dry quinoa
- 2 cups chopped kale
- 1/2 Tablespoon olive oil
- 1 large avocado (sliced)
Tahini Dressing
- 1/2 cup tahini
- 2 Tablespoons agave syrup
- 1/2 teaspoon crushed red pepper
- 1 Tablespoon lemon juice
Instructions
- Preheat the oven to 425 degrees F.
- Slice the potatoes into wedges and lay them flat on a large baking sheet. Spray/drizzle them with oil and sprinkle 1 teaspoon of turmeric + 1/2 teaspoon pepper over them. Add salt to taste.
- Roast them for 15 minutes.
- Meanwhile, drain and rinse the chickpeas.
- Pat the chickpeas dry and toss in a mixing bowl with 1 teaspoon of paprika and salt to taste, coating evenly.
- Remove the potatoes from the oven, push to one side of the baking sheet, and lay the chickpeas on the other 1/2 of the baking sheet.
- Roast the chickpeas and the potatoes for another 10 minutes (or until the potatoes are tender).
- Cook the quinoa according to directions. Once the quinoa is cooked, add the remaining 1 tsp of turmeric, 1/2 tsp pepper, and salt to taste. Mix, fluff, and let cool.
- Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
- Meanwhile, whisk the dressing together.
- Add the quinoa and roasted chickpeas/potatoes to bowls. Top with the dressing, sliced avocado, and enjoy!
Vi says:
Amazing!! Recommend!!
Lena says:
Very yummy, filling and nutritious
Gary says:
Made this tonight. Had some sprouts, so threw those in as well. Delicious!
Mary Pressman says:
Hello,
I have bought fresh tumeric. Can I grate the fresh tuemeric instead of using the powder?
thanks,
Mary
Christine McMichael replied:
Hi, Mary! I haven’t actually tried that out, but I would imagine it would be delicious in the recipe 🙂
regs says:
I love eating healthy and at the same time enjoying it, thanks for sharing your recipe!
Cheryl DeKoevend says:
Hi Christine.
I am new to your site and new to using Turmeric. I understand it can be spicy and I have a sensitive stomach that can’t handle hot,spicy foods as well as vinegar. I want use to use it for it’s inflammatory benefits. Do you have any suggestions? This recipe looks really good.
Sue Ann Brown says:
I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.
Christine McMichael replied:
Yum, that sounds amazing! Love the roasted cauliflower idea. So yummy!
Deb says:
Looks yummy, I’m going to try it.
Christine McMichael replied:
Enjoy the recipe, Deb!
Priya says:
I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !
Christine McMichael replied:
Yum, sweet potato sounds amazing in this recipe! I’m so glad you enjoyed the recipe, Priya! 🙂
jenny says:
This looks delish! Recently I started obsessing about turmeric. It is so good for you!
Christine McMichael replied:
I love love love turmeric! Enjoy!
Heather White says:
I love chickpeas! A great way to get your protein in. I’ll have to get some turmeric and give this recipe a try. Thanks for sharing!
Christine McMichael replied:
Me too, Heather! So good. I hope you enjoy the recipe! 🙂
Jaime White says:
Thank you so much for sharing this recipe. I am in love with tumeric now!
Christine McMichael replied:
So glad you enjoyed the recipe, Jaime! 🙂
Kasia says:
Hi lovely
I absolutely love recipe! Thanks a lot. I know what I’m having for lunch today 🙂
(My only concern . There is plenty information, all over the internet, that eating raw kale, even in small quantities, can inhibit the uptake of iodine by the thyroid gland.)
Christine McMichael replied:
Thanks so much, Kasia! I’m so glad to hear that 🙂 I’m not sure about the kale thing, I’ll definitely have to research that. Thanks for stopping by!
Shala says:
How much grams of protein?
Christine McMichael replied:
Hi, Shala! Unfortunately my recipe plugin doesn’t feature macros. So sorry!
Vicki says:
Great recipe! filling and tasty. I added lemon juice and a little drizzle of olive oil on top once bowl was assembled. We started doing vegan almost a month ago and I’m continually looking for new food options. This was a great one.
Christine McMichael replied:
Thanks, Vicki! So glad you enjoyed the recipe 🙂
Vickie replied:
Do I cook the kale
Christine McMichael replied:
Hi, Vickie! I didn’t cook the kale, just mixed it with oil. I hope you enjoy the recipe! 🙂