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A colorful and healthy bowl featuring quinoa, roasted sweet potatoes, avocado, chickpeas, and red cabbage, perfect for Rice Bowls Recipes.

What I Cook When I Crave Rice Bowls Recipes

I still remember the day when the craving for rice bowls hit me hard—it was a chilly evening, and I was yearning for something comforting yet simple. I flipped through my collection of family recipes, longing for the flavors of my childhood but faced with gluten concerns. With a deep breath, I began combining fragrant spices, sautéed veggies, and some perfectly cooked quinoa. Each layer I added felt like a nod to my nonna’s cooking, and as I took my first bite, I was transported back to her cozy kitchen, where love was always the secret ingredient. That evening turned into a delightful ritual, and now, rice bowls are my go-to for any craving, reminding me that food can bridge the gap between tradition and dietary needs.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa Bowl
  • 2/3 cup dry quinoa
  • 1 1/3 cup vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • 1/4 cup roasted sunflower seeds
  • 1 serving Garlic tahini dressing
  • 1 serving Avocado slices for serving
For the Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled
  • 1-2 Tablespoons avocado or olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
For the Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Large bowl
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Chop sweet potatoes into 1/2-inch chunks. Make them around the same size so they cook evenly. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet, leaving space for the chickpeas.
  3. Add chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto the baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once halfway through, until sweet potatoes are soft. Remove from oven, taste, and season with additional salt if needed.
  5. While sweet potatoes and chickpeas roast, 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 it 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 you want.
  8. Serve immediately.

Nutrition

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

Notes

This recipe is gluten-free. You can adjust the spices on the chickpeas to match your preference for heat or flavor.

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