Gluten-Free Hearty Grain Bowl

Upgrade your meal prep game with this vibrant and nutritious Gluten-Free Hearty Grain Bowl. Packed with fluffy quinoa, roasted sweet potatoes, crispy chickpeas, and tender massaged kale, this plant-based recipe offers an irresistible balance of flavors and textures. A creamy tahini dressing infused with zesty lemon and garlic ties it all together, while avocado slices and crunchy pumpkin seeds add the perfect finishing touch. Ready in just 45 minutes, this bowl of wholesome goodness is ideal for meal prep, a light lunch, or a satisfying dinner. Naturally gluten-free and loaded with fiber and protein, it’s a tasty and nourishing option that will keep you energized all day long. Serve warm, room temperature, or chilled—this versatile dish is guaranteed to become a staple in your healthy recipe collection!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 15 oz can chickpeas
• 1 large sweet potato
• 3 tablespoons olive oil
• 2 cups kale
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 1 avocado
• 0.25 cup pumpkin seeds

Directions

Step 1

Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.

Step 2

While the quinoa is cooking, preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1/2 inch cubes. Drain and rinse the chickpeas.

Step 3

On a baking sheet, toss the sweet potato cubes and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly and roast in the preheated oven for about 20 minutes or until the sweet potatoes are tender and the chickpeas are slightly crispy.

Step 4

While the vegetables are roasting, wash and roughly chop the kale. In a large bowl, massage the kale with 1 tablespoon of olive oil and 1 tablespoon of lemon juice until the kale is tender.

Step 5

Prepare the dressing by whisking together the tahini, remaining lemon juice, garlic powder, a pinch of salt, and a little water until smooth and creamy. Adjust the thickness by adding more water if needed.

Step 6

Once the sweet potatoes and chickpeas are done, divide the quinoa, roasted vegetables, and massaged kale among four bowls.

Step 7

Slice the avocado and add it to the bowls. Drizzle each with tahini dressing and sprinkle with pumpkin seeds.

Step 8

Serve warm or at room temperature, and enjoy your hearty gluten-free grain bowl!

Nutrition Facts

Serving size	1614.5 grams (1614.5g)

Amount per serving	% Daily Value*
Calories	2531

Total Fat 131.20g	168%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 16.50g
Cholesterol 5mg	2%
Sodium 2824mg	123%
Total Carbohydrate 265.90g	97%
Dietary Fiber 54.80g	196%
Total Sugars 33.00g
Protein 85.80g	172%

Vitamin D 0IU	0%
Calcium 2787mg	214%
Iron 10737mg	59652%
Potassium 3120mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 13.3%

Carbs: 41.1%