If you’ve never tried turmeric, this is the kind of turmeric that I personally use and love. It has a warm and peppery type of flavor and is also bright yellow (hellllloooo, natural food dye!). I was actually a little concerned after using this in my brand new bowls that I had permanently stained them, because it looked like I had taken a highlighter and marked all over them! No worries, though, it totally washes away 😉 Unless it gets on your clothes in which case……tye dye?? Just being positive over here, guys.
Here’s how to make these Vegan Turmeric Quinoa Power Bowls in 30 minutes or less!
No but for real, turmeric is legit, y’all. It’s a natural anti-inflammatory (and a powerful one, might I add) that also protects against a ton of diseases (6 Benefits Of Turmeric listed here) and is loaded with vitamins, minerals, and fiber! Heck-to-the-yes. I’ll take that!
Not to mention, it makes these Vegan Turmeric Quinoa Power Bowls taste heavenly! Savory, creamy, wholesome, crunchy, warm, and spicy, to be exact. And my description is not even doing these bowls justice!
This recipe makes 4 delicious bowls. If you don’t have 4 people to feed, they’re great for lunch leftovers!
A few notes about how these Vegan Turmeric Quinoa Power Bowls came to be:
- In the recipe below I said to use 1 Tbsp of coconut oil, but I actually used this Coconut Oil Spray and lightly coated the potatoes before I roasted them. I recommend going this route because it’ll coat them evenly, but melting and drizzling coconut oil works great too! 😉
- Feel free to add more turmeric if you’re feelin’ it!
- And on that note, be sure to add sea salt/pepper to your desired taste to the quinoa and roasted potatoes!
Looking for other ways to add more turmeric to your meals? Try out the Golden Glow Pineapple Turmeric Smoothie and Turmeric Tahini & Roasted Beets Power Bowls recipes. Also, be sure to check out my new book: A Month Of Healthy Eats For The Busy Girl! This 4-week nutrition and fitness plan includes tons of easy and healthy recipes, grocery lists, and a meal plan to make weekly meals easy and fun!
Ok, let’s make some delicious Vegan Turmeric Quinoa Power Bowls!
Vegan Turmeric Quinoa Power Bowls
Ingredients
- 7 small yellow potatoes
- 15 oz . can chickpeas
- 2 tsp turmeric
- 1 tsp paprika
- 1 Tbsp coconut oil
- 1/4 cup quinoa
- salt/pepper
- 2 kale leaves
- 1/2 Tbsp olive oil
- 1 avocado
Instructions
- Preheat oven to 350 degrees.
- Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
- Roast for 5 minutes while you drain and rinse the chickpeas.
- Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
- Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
- Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
- Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
- Slice the avocado and split into the 4 bowls.
- Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
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! 🙂