Brighten up your day with this Beet Bliss Bowl! A simple vegan bowl made with ingredients you probably already have on hand- beets, quinoa and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits!

Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! #bowl #buddhabowl #veganbowl #Nature does not hurry, yet everything is accomplished.~ Lao Tzu

This Beet Bliss Bowl is made with beets, quinoa, and chickpeas, and topped with avocado, slivered almonds, watermelon radishes, and a fresh mound of all those lovely Microgreens you hopefully started growing! The basic recipe is easy and simple and I’m sure you find all sorts of ways to adapt, using up what you have.

Ingredients in a Beet Bliss Bowl:

  • quinoa
  • chickpeas
  • beets
  • avocado
  • watermelon radish (or regular radish)
  • microgreens
  • basil

Peel the beet.

It starts with a beet. You can treat the beet two different ways here and both ways are delicious. You can either peel and dice the beet and simmer it with the quinoa, or you can grate the beet and add it raw at the end.

dice the beet

Dice the beet small, so gets tender in the same amount of time it takes to cook the quinoa.

Rinse the quinoa

Make sure to rinse the quinoa here.

add quinoa, beets chickpeas, water salt and spices to the pot.

Then add the quinoa, beets, chickpeas, water, salt and spices to the pot. Stir and bring to a simmer.

add quinoa, beets chickpeas, water salt and spices to the pot and stir, bring to a boil, cover.

Cover and lower heat to low so it is gently simmering. Cook until ALL the water is gone ( roughly 18 minutes). This is key here, you don’t want this too wet.  Let this stand covered for another 5-10 minutes.

The quinoa will turn a lovely color.

Simmer until all the liquid is gone.

Fluff with a fork and place in a big bowl. Toss with the dressing ingredients.

add the dressing ingredients and toss.

Adjust salt and pepper and vinegar to your liking.

Add the remaining ingredients and toss.

Then toss with the basil, almonds, red onion, and arugula.

To serve, divide among bowls and top with avocado, watermelon radishes and a handful of microgreens.

Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! #bowl #buddhabowl #veganbowl #

If prepping this ahead for the workweek, leave out the basil and arugula until serving. You can heat up the quinoa-chickpea base if you like, or keep it cold.

How easy is that?

Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! #bowl #buddhabowl #veganbowl #

A healthy delicious vegan bowl filled with all the good stuff.  Give it a try and tell us what you think.

Happy Weekend!

Sylvia

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Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! #bowl #buddhabowl #veganbowl

Beet Bliss Bowl

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: bowl, vegan, buddha bowl
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Brighten up your day with this Beet Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits!


Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 cup beets, peeled and diced small (1/2 inch dice) or grated raw, see notes
  • 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)
  • 1 1/2 cups water (or veggie stock)
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic  (or 1 garlic clove finely minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme (or Italian herbs, or oregano)
  • ——
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar (or champagne vinegar)
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon maple or honey
  • —–
  • 1/81/4 cup thinly sliced red onion ( if sensitive to onions, soak in cold salted water 15 mins, drain)
  • 1/4 cup basil leaves (torn or make ribbons) or sub cilantro or Flat-leaf Parsley
  • a couple of handfuls baby arugula
  • 1/4 cup slivered almonds (or sub pumpkin seeds)

Garnish microgreens, avocado, watermelon radish, optional- goat cheese crumbles


Instructions

In a medium pot, add rinsed quinoa (rinsing will remove bitterness here) chickpeas, beets, water, olive oil, salt, pepper, garlic, cumin, coriander, dried thyme. Give a stir.

Bring to a boil,  cover, then lower heat to low and simmer gently until all the water is gone, about 17-20 minutes. (Take care to cook off all the water) Let this stand 5-10 minutes covered.

Place this in a bowl, toss gently with fork. Add olive oil, vinegar, orange zest and orange juice, maple syrup,  and toss to coat well.

Add the red onions, basil and arugula. If making ahead, you can leave the arugula out until serving. Toss.

Taste and adjust salt, pepper and vinegar to your liking- adding more if you like.

Serve in bowls with a handful of microgreens, sliced avocado, and the slivered almonds. This can be served at room temp, warm or cold. I’ll often reheat leftovers in a bowl creating a warm base, then add the cool components over top.


Notes

If you prefer to keep the beets raw, peel and grate and add when you add the dressing and onions.

Nutrition

  • Serving Size: 4 HEARTY servings -with ¼ cup avocado
  • Calories: 507
  • Sugar: 5.1 g
  • Sodium: 645.1 mg
  • Fat: 26.5 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 56.5 g
  • Fiber: 14.6 g
  • Protein: 15.8 g
  • Cholesterol: 0 mg

Keywords: beet bowl, quinoa beet chickpea recipe, vegan quinoa bowl, vegan buddha bowl, chickpea bowl, chickpea quinoa beet bowl,

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  1. This was delicious (and so filling!). We had plenty of leftovers, and I liked the way that the flavors mellowed in the refrigerator. The orange flavor in particular seemed less prominent the next day. Thank you for the recipe!

  2. Excellent recipe, the dressing is lovely here. Apparently I had enough quinoa for 1 portion onl so will try this with millet tomorrow and report back 🙂
    I am trying to pay more attention to eating complete protein so nice to have a ready combo 🙂 eventhough quinoa is pretty good on its own as well!

  3. Hi Sylvia, will make it this tomorrow. Can you please let me know how I should handle the beets if I will have them pre-cooked from the store (every other raw beet I tried (after cooking) sucked where i live so buy organic pre cooked now :). When should I add it, I dont to overcook it but would be nice to have quinoa pink :)) Also, do I add canned checkpeas to cook with quinoa? Thanks!

    1. Hi Anna- the nice thing about quinoa is it cooks so darn fast- so that is why I feel like you could chop up your cooked beets and add them to the cooking quinoa with the chickpeas. Let me know how that works. Also, since they are cooked, I might cut them into slightly bigger pieces. Good luck… Your quinoa should be pretty and pink. 😉

  4. This looks incredible! However I can’t eat quinoa due to digestive disease restrictions. What grain would you recommend as a substitute to give the same texture?
    I’ll report back 😉

    1. Reporting back:
      Farro works beautifully here and gives a great nutty flavor. This dish was a hit with the whole family. It keeps well and was a fabulous lunch the next day!
      Thank you for yet another delicious, nutritious, and creative dish, Sylvia!

  5. Another 5 star recipe. I loved the balance between crunchy and warm comfort. I pretty much followed the recipe but added mango and omitted the almonds (because I was out). It was so good. The best part was that we all were full after but not overstuffed. Thanks Sylvia!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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