Looking for a simple, satisfying plant-based meal? This quinoa power bowl is quick to prep, packed with protein and fiber, and endlessly flexible. Whether you’ve batch-cooked quinoa for the week or you're tossing together what’s in your fridge, this bowl delivers flavor, nutrients, and feel-good energy in every bite.
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Ingredients
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Quinoa, ½ cup cooked
- Quinoa, ½ cup cooked
- Kale, 1 handful, lightly sautéed or steamed
- Cannellini beans, ⅓ to ½ can drained and rinsed
- Beets, chopped (pre-cooked)
- Avocado, ½ avocado diced
- Sea salt & pepper (to taste)
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Tangy Mustard Dressing
- Apple cider vinegar, 1 – 2 Tbsp
- Dijon mustard, 1 Tbsp
- Maple syrup, 1 tsp (optional)
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Lemon Tahini Dressing
- Tahini, 1 Tbsp
- Lemon juice, 1 Tbsp (freshly squeezed if possible)
- Garlic, ½ clove minced or pinch of powder
- Warm water, 1–2 tsp (to thin)
- Maple syrup, ½ tsp (optional)
Instructions
- Start with a base of cooked quinoa in your favorite bowl.
- Add kale—sauté it briefly or pour boiling water over and stir until wilted.
- Add chopped beets, drained beans, and diced avocado.
- Sprinkle with salt and pepper to taste.
- Whisk together your dressing of choice.
- Drizzle dressing over your bowl and enjoy immediately.
What's in this meal?
Whole Grains · Beans · Leafy Greens · Other Veggies · Spices
Fiber: 9-13g
|Protein: 8-12g
|Plant variety: 7-9
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
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Simple & Flexible: Uses whatever you have on hand and still delivers on flavor and nutrition.
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Nutrient-Dense: Packed with fiber, complete plant protein, healthy fats, and antioxidants.
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Great for Meal Prep: Batch the quinoa and dressing to build bowls all week.
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Zero Waste-Friendly: Easy to swap ingredients based on what’s in your fridge.
Swap It + Smart Tips
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No kale? Try spinach, arugula, or shredded cabbage.
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No cannellini beans? Use chickpeas, lentils, or black beans.
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Add crunch with sunflower seeds, walnuts, or pumpkin seeds.
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Boost your bowl with extra veggies like carrots, cucumber, or cherry tomatoes.
Pro Tip
Make a big batch of quinoa at the start of the week and use it for multiple meals—salads, soups, and bowls. It’s one of the easiest ways to stay plant-powered without overthinking it.
Why It Matters
For You:
Quinoa Power Bowl supports digestion and blood sugar balance, provides plant-based protein and fiber, and keeps you satisfied without the crash. Each plant family contains unique protective compounds. The more variety you eat, the more benefits you unlock.
For the Planet:
Quinoa is drought-resistant, beans and greens are low-impact crops, and plant-based meals reduce carbon emissions and animal suffering.
Share Your Version
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