6 delicious vegan quinoa bowls that are easy to make and perfect for lunch or dinner!
I’m so excited to share this post with you today! It’s been a labor of love and it’s finally finished. I hope you all love hearty one bowl meal recipes as much as I do because that’s what this post is all about 🙂
Quinoa (or any grain) bowls are one of those meals that I make quite often and are so great for using up leftovers. I start with some quinoa as the base and then add in lots of veggies, beans or tofu, fresh herbs and a delicious dressing on top. They so great for a healthy make ahead lunch or a quick and easy dinner.
I thought it would be fun to share with you 6 of my favorite Easy Vegan Quinoa Bowl recipes! I hope they come in as handy for you as they do for me 🙂
A few things:
- Each recipe makes 4 servings. They’re great for a make-ahead lunch that can be portioned out.
- Quinoa tastes best when it’s rinsed before cooking. This tiny strainer works great!
- Once quinoa is finished cooking, it’s good to fluff it with a fork before portioning it out.
- You can sub out any grain you like for the quinoa if it’s not your thing.
- I’ve put in measurements for all ingredients, but feel free to use as little or as much of each ingredient as you like.
- Also, feel free to sub out ingredients you don’t like as much with ones that you do.
Mediterranean Quinoa Bowl – This is one of my favorites! It’s packed with lots of fresh veggies and topped off with a big spoonful of hummus. The tofu feta is delicious!
Meditteranean Quinoa Bowl
- Total Time: 30 minutes
- Yield: 4 1x
Description
A fresh and flavorful quinoa bowl filled with so many veggies!
Ingredients
- 3/4 cup quinoa, rinsed
- 1 cup hummus
- 1 cup tofu feta, or regular feta
- 1 1/2 cups diced cucumbers
- 1 1/2 cups cherry tomatoes, cup in half
- 1 cup diced red pepper
- 1 cup kalamata olives, pitted
- 1/2 cup diced red onion
- Fresh parsley for garnish, if desired
Tofu Feta Recipe (makes more than needed for the bowls but can be scaled down if you like):
- 1 (16 ounce) package extra firm tofu, drained and patted dry
- 1/3 cup apple cider vinegar
- 1/3 cup water
- Juice of 1 medium lemon
- 1 tablespoon extra virgin olive oil
- 2 teaspoons light yellow miso paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
- Whisk all feta ingredients, except for the tofu, in a medium sized bowl until combined. Use your hands to crumble the tofu, or give it a small dice, into the bowl and stir to make sure all of tofu is coated. Cover and let sit in the refrigerator for at least an hour. It will become more flavorful the longer it sits.
- Place quinoa in a medium pot and cover with 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- For each bowl: 1/2 cup quinoa, 1/4 cup hummus, 1/4 cup tofu feta, 1/4 cup red pepper, 1/3 cup cucumber, 1/3 cup tomatoes, 2 tablespoons kalamata olives, 2 tablespoons diced red onion.
Notes
If you like dressing, I would recommend this Greek Style Vinaigrette!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch, Dinner, Vegan, Gluten Free
BBQ Tofu Quinoa Bowl – These bowls are great if you love a good BBQ flavor! The tofu is crisped up in the oven and then tossed with BBQ sauce making it so good. I’ve also added some crunchy vinegar slaw in so you get your veggie fill 🙂
BBQ Tofu Quinoa Bowl
- Total Time: 45 minutes
- Yield: 4 1x
Description
The BBQ tofu gives these bowls a delicious kick!
Ingredients
- 3/4 cup quinoa, rinsed
- 1 (16 ounce) container extra firm tofu, cut into cubes and pressed for a few minutes or patted dry
- 3 teaspoons olive oil
- 1 tablespoon corn starch
- 3 teaspoons tamari or liquid aminos
- 1 cup BBQ sauce of your choice
- 2 tablespoons vegetable based oil of our choice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 1 cup grated carrots
- Cilantro leaves for garnish, if desired.
Instructions
- Add quinoa to a medium sized pot and cover with 1 1/2 cups water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- Pre-heat oven to 400 degrees F. In a small bowl mix together the tofu, olive oil, corn starch and tamari. Make sure everything is coated and then place on a baking sheet. Bake tofu until crispy, flipping once, 20-30 minutes.
- Add the vegetable oil, vinegar, maple syrup and salt to a large bowl and whisk together. Next, add all the coleslaw veggies and mix until everything is combined and coated with dressing.
- Mix the tofu and BBQ sauce together and assemble your bowls.
- Assemble bowls: heaping 1/2 cup quinoa, 1/4 of the BBQ tofu and 1/4 of the coleslaw. Garnish with cilantro, if desired.
Notes
I used the crispy tofu recipe from Cookie & Kate.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Lunch, Gluten Free, Vegan
Roasted Veggie Quinoa Bowl – This bowl is perfect for when you have extra veggies in the refrigerator that you need to use up! You just roast up the veggies, add some chickpeas and then top with a creamy lemon tahini dressing.
Roasted Veggie Quinoa Bowl
- Total Time: 55 minutes
- Yield: 4 1x
Description
These bowls are filling, hearty and great to enjoy in cooler weather!
Ingredients
- 3/4 cup quiona
- 3 cups broccoli florets
- 3 cups diced sweet potato, about 1 medium sweet potato
- 3 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
Instructions
- Add quinoa to a medium sized pot and cover with 1 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- Pre-heat oven to 375 degrees F. On a large baking sheet, toss together the broccoli, sweet potato, olive oil, salt and pepper. Roast veggies until fork tender and broccoli is starting to brown, 30-40 minutes.
- Assemble the bowls: heaping 1/2 cup quinoa, 1/4 of the veggie mixture and 1/3 cup chickpeas. Top with tahini dressing, if desired (link below).
Notes
The Lemon Tahini Dressing in this recipe is perfect for these bowls!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner, Lunch, Vegan, Gluten Free
Pizza Quinoa Bowl – This bowl is loaded with all your favorite pizza ingredients! I’ve also mixed some tomato sauce into the quinoa for a really great pizza flavor.
Pizza Quinoa Bowl
- Total Time: 30 minutes
- Yield: 4 1x
Description
All your favorite pizza flavors in one healthy bowl!
Ingredients
- 3/4 cup quinoa, rinsed
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning or Herbs De Provence
- 1 teaspoon olive oil
- 1 large red pepper, diced
- 1 medium zucchini, diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 4 cups baby spinach leaves
- 1 (15 ounce) can white beans, drained and rinsed
- 1 cup shredded cheese, vegan or regular
- Salt
- Black pepper
- Sliced basil for garnish, if desired
Instructions
- Place quinoa in a medium pot and cover with 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- Once quinoa is finished cooking, add the tomato sauce, Italian seasoning and a pinch of salt and mix until combined.
- Heat a large pan over medium heat and add olive oil, red pepper, zucchini, onion and garlic. Season with a pinch of salt and pepper and cook until vegetable are tender, 5-7 minutes.
- Assemble the bowls: heaping 1/2 cup quinoa, 1/4 of the veggie mixture, 1 cup spinach leaves, 1/3 cup white beans, 1/4 cup cheese. Top each with fresh basil/ and or basil vinaigrette, if desired.
Notes
If assembling ahead of time, leave out the spinach until morning of.
If you like dressing, this Basil Vinaigrette would go great on these bowls!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Lunch, Vegan, Gluten Free
Orange Tofu Quinoa Bowl – I’ve crisped up the tofu in the oven and then tossed it with veggies and a really flavorful orange ginger stir fry sauce. This bowl is great for a quick and easy diner!
Orange Tofu Quinoa Bowl
- Total Time: 45 minutes
- Yield: 4 1x
Description
A really flavorful orange sauce cooked with crispy tofu and veggies!
Ingredients
- 3/4 cup quinoa, rinsed
- 1 (16 ounce) container extra firm tofu, patted dry and diced into bite sized pieces
- 5 teaspoons olive oil, divided
- 1 tablespoon corn starch
- 3 teaspoons tamari or liquid aminos
- 3 cups broccoli florets
- 3 cups thinly sliced carrots
- Optional garnishes: toasted sesame seeds, diced green onions
Orange Sauce:
- 1/2 cup orange juice
- 1/4 cup water
- 3 tablespoons tamari, or soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove garlic, grated finely
- 1/2 teaspoon fresh ginger, grated finely
- 1 1/2 teaspoons corn starch
Instructions
- Place quinoa in a medium pot and cover with 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- Pre-heat oven to 400 degrees F. In a medium bowl, mix together the tofu, 3 teaspoons olive oil, corn starch, and tamari until all tofu is coated. Bake tofu on a large baking sheet until crispy, about 30 minutes, flipping once.
- Heat a large pan over medium heat and add 2 teaspoons olive oil, the broccoli and carrots. Cook until tender, 7-10 minutes.
- Add all orange sauce ingredients to a small bowl and whisk until combined.
- Add the tofu to the veggies and pour in the sauce. Cook until sauce has thickened, about 5 minutes.
- Assemble bowls: heaping 1/2 cup quinoa, 1/4 of the tofu and veggie mixture, top with sesame seeds and green onions, if desired.
Notes
Feel free to press your tofu if desired. I’m usually too lazy, but it will make for a crispier tofu!
I used the crispy bake tofu recipe from Cookie & Kate.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Lunch, Vegan, Gluten Free
Southwestern Quinoa Bowl – This bowl is packed with my favorite southwestern ingredients to make a fresh and filling meal!
Southwestern Quinoa Bowl
- Total Time: 30 minutes
- Yield: 4 1x
Description
Delicious and fresh southwest flavors in one bowl!
Ingredients
- 3/4 cup quinoa, rinsed
- 4 cups lettuce or mixed greens
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels
- 1 large tomato, diced
- 2 medium avocados, sliced
- 1 cup chunky salsa
- Sliced jalapeños, optional
- Lime wedges, optional
Instructions
- Add quinoa to a medium sized pot and cover with 1 1/2 cups water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
- Assemble the bowls: heaping 1/2 cup quinoa, 1 cup lettuce, 1/3 cup black beans, 1/3 cup corn, 1/4 of the diced tomato, 1/4 cup salsa, 1/4 of the avocado, a few jalapeños and 1 wedge of lime. Dress with dressing if desired.
Notes
If making ahead of time: leave the lettuce and avocado separate until morning of.
If you like dressing, this Creamy Cilantro Lime Dressing or this Cilantro Lime Vinaigrette would be perfect for these bowls!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch, Dinner, Vegan, Gluten Free
SaveSave
Wow!!! Made all 6 bowls and all fantastic!!! They will now be in regular rotation for dinners. Well done! To cook awesome quinoa I cooked it in a rice cooker on the white rice setting.
(Typo to point out. In Mediterranean, Pizza, and Orange recipes it says to add 1/2 cup water to the quinoa, instead of the correct 1 1/2 cup water.)
I’m so glad that you enjoyed them!! And thank you for pointing that out to me 🙂
Where can I find the nutritional info for these recipes – calories, etc?
I don’t currently have nutritional info for these posts, but there are a few websites you can use to calculate it. My favorite is myfitnesspal.com
What temperature are the quinoa? Is the quinoa hot? how about the corn and beans? Thanks!
I just eat them cold! You are welcome to warm up the quinoa, corn and beans if you like though!
I made the bowls yesterday for my vegan daughter and I. We both loved this recipe. We like hot food so I warmed the quinoa, beans, and corn. Thank you so much.
Yay! It all looks fabulous. I pinned a bunch of ’em to try!
Awesome! I hope you like them! 🙂
Oh wow Izzy, this is the ULTIMATE guide to quinoa bowls. Will be a fab resource to share with my clients. I can only imagine this was a labor of love. Thank you!!!
Thanks so much, Katie! So glad you like the post! 🙂