Bowl Recipe
Make Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Greens
Protein
Vegetables & Fruit
Toppings
Dressing
Method
Prep & Cook Base
- 1
Quinoa (if not pre-cooked)
If starting with dry quinoa, cook it according to package instructions to yield about 1 cup cooked quinoa. Fluff and let cool slightly.
- 2
Rinse and dry the baby spinach; set aside.
Protein & Veggie Prep
- 3
Preheat oven to 400°F (200°C). Toss chickpeas with 1 teaspoon olive oil, and season with salt and pepper. Roast on a baking sheet for 20–25 minutes, stirring once, until crisp.
- 4
Toss sweet potato cubes with 1 teaspoon olive oil, and season with salt and pepper. Roast on a separate sheet for 20–25 minutes, until tender and lightly caramelized.
- 5
Slice cucumber into rounds or half-moons. Shred the red cabbage finely.
- 6
Dressing
- 7
Whisk together olive oil, lemon juice, maple syrup, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
Assemble & Serve
- 8
In each serving bowl, place 1 cup of cooked quinoa as the base.
- 9
Top with 2 cups spinach, 1 cup roasted chickpeas, 1 cup roasted sweet potatoes, 1 cup cucumber slices, and 0.5 cup shredded cabbage.
- 10
Add 1 whole avocado, sliced. Sprinkle with sesame seeds, pumpkin seeds, and cilantro.
- 11
Drizzle dressing over the bowls. Toss gently to combine or serve with dressing on the side. This recipe yields 2 servings.