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
- 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!
- Kale – Any leafy green would work as well like spinach or arugula.
- Olive Oil
- 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!
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
- 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)
- 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!