Beet Quinoa Bowl with Chickpeas

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!

Nature does not hurry, yet everything is accomplished.~ Lao Tzu

If you’re looking for a healthy quinoa bowl that’s as beautiful as it is nourishing, this Beet Quinoa Bowl is it. Sweet beets, protein-rich chickpeas, peppery arugula, and a bright orange vinaigrette come together in one colorful bowl that’s perfect for meal prep, easy lunches, or light dinners.

High in protein and fiber, this beet bowl ticks all the boxes for me- healthy, delicious and beautiful! I love making this ahead for the busy week for quick, wholesome meals.

Why You’ll Love This Beet Quinoa Bowl

Perfect for meal prep - The quinoa and chickpeas keep beautifully, making this a fantastic make-ahead lunch.

Packed with plant protein and fiber - Quinoa and chickpeas make this bowl hearty, nourishing, and satisfying.

Fresh, colorful, and vibrant - Earthy beets, peppery arugula, herbs, and citrus create layers of flavor and texture.

Naturally gluten-free and easily vegan - A wholesome meal that fits many diets.

Delicious warm or cold - Enjoy it fresh or pack it for lunches throughout the week.

Beet Quinoa Bowl Ingredients

• Quinoa - A fluffy, protein-rich whole grain that forms the hearty base of this nourishing bowl.
• Beets - Add natural sweetness, vibrant color, fiber, and earthy flavor. You can use roasted diced beets or grate them raw for a quicker option. You can even buy pre-cooked beets!
• Chickpeas - A great source of plant-based protein and fiber that makes this bowl satisfying enough for lunch or dinner.
• Garlic, cumin, coriander, thyme, olive oil, salt & pepper - Warm Mediterranean-inspired seasonings that infuse the quinoa and chickpeas with savory flavor.
• Orange vinaigrette - Olive oil, red wine vinegar (or champagne vinegar), fresh orange zest and juice, and a touch of maple syrup or honey create a bright, citrusy dressing that beautifully balances the earthy beets.
• Fresh toppings - Thinly sliced red onion, baby arugula, fresh basil (or parsley or cilantro), slivered almonds (or pumpkin seeds), and optional avocado, watermelon radish, microgreens, or creamy goat cheese add freshness, crunch, and vibrant flavor.

How to Make Beet Quinoa Bowl

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

Make sure to rinse the quinoa here.

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

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.

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

Adjust salt and pepper and vinegar to your liking.

Serving suggestions

Toss with the basil, almonds, red onion, and arugula. Add sliced avocado and microgreens if you like!

If prepping this ahead for the workweek, leave out the basil and arugula until serving.

Storage & Make Ahead

Make ahead: This Beet Quinoa Bowl is perfect for meal prep. Cook the quinoa, beets, and chickpeas and whisk together the orange vinaigrette up to 3 days ahead. Store separately, then assemble with the arugula just before serving for the freshest flavor and texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. If using avocado, add it just before serving to prevent browning.

Meal prep tip: Divide the quinoa, beets, and chickpeas into individual containers and keep the dressing separate until ready to eat. Add the fresh herbs, arugula, almonds, and any garnishes just before serving to keep everything crisp and vibrant.

A healthy, delicious vegan beet bowl filled with all the good stuff. Give it a try and tell us what you think. Happy Weekend! Sylvia

Other recipes you may like:

• Lemony Chickpea Quinoa Salad
• Everyday Quinoa with Lemon, Shallots and Herbs
• Our 20 Best Chickpea Recipes!
• 20 Buddha Bowls (Vegan & Plant-Based!)
• Spaghetti and Beetballs! (Vegan Meatballs)
• Grilled Beets with Pesto

Beet Quinoa Bowl with Chickpeas and Orange Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 4 1x
• Category: beet recipe, bowl, buddha bowl, vegan, vegan main, whole grain recipe
• Method: stovetop
• Cuisine: American
• Diet: Dairy-Free, Gluten Free, high fiber, high protein, Vegan, Vegetarian

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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!

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Ingredients

Units USM Scale 1/2x1x2x

• 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)
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• 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
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• 1/8-1/4 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

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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.

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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