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–+ servings
A vibrant rice bowl featuring roasted sweet potatoes, chickpeas, quinoa, avocado, cucumber, red onion, and red cabbage, drizzled with a creamy dressing.

What I Cook When I Crave Rice Bowls Recipes

This recipe provides inspiration for creating delicious and healthy rice bowls, perfect for busy individuals and families seeking quick, nutritious, and satisfying meal options. It emphasizes mindfulness and simplicity in cooking.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • ⅔ cup dry quinoa
  • 1 ⅓ cup vegetable broth
  • 4 cups baby spinach, loosely packed
  • 1 cup cucumber, chopped
  • 1 cup purple cabbage, chopped
  • ¼ cup roasted sunflower seeds
  • Garlic tahini dressing
  • Avocado slices, for serving
For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
For the Chickpeas
  • 1 15 oz can chickpeas, drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Chop sweet potatoes into 1/2-inch chunks. Try to make them around the same size so that they are all done cooking at the same time. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet (save some room for the chickpeas).
  3. Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once half-way through, until sweet potatoes are soft. Remove from oven, taste and season with additional salt if needed.
  5. While sweet potatoes and chickpeas are roasting, rinse and drain quinoa, if needed. Add quinoa and broth to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Meanwhile make the dressing and set aside.
  7. To make the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage and 1 Tablespoon sunflower seeds to 4 bowls. Drizzle 2 Tablespoons of dressing and top with sliced avocado, if desired.
  8. Serve immediately.

Nutrition

Calories: 518kcalCarbohydrates: 65gProtein: 19gFat: 21gCholesterol: 2mgSodium: 752mgPotassium: 986mgFiber: 14gSugar: 8g

Notes

This recipe is adaptable to various dietary preferences and can be a great way to use up leftover ingredients. Feel free to substitute ingredients based on what you have available.

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