You know those days? The ones where a rumbling tummy just screams for something satisfying, something packed with flavor, and something that feels good for you? Yeah, me too. And what do I almost *always* whip up when that craving hits? Rice bowls! But not just any rice bowls, honestly. When I’m in that “What I Cook When I Crave Rice Bowls Recipes” mode, I’m after bowls that are bright, bursting with texture, and secretly super healthy. This particular recipe is my go-to because it hits all those sweet spots – it’s colorful, ridiculously tasty, and leaves me feeling energized, not sluggish. It’s ridiculously simple, too!
Why You’ll Love This What I Cook When I Crave Rice Bowls Recipes
When that craving for a hearty, flavorful rice bowl hits, this is my absolute go-to! It’s not just incredibly tasty, but it also packs a punch of nutrition. Seriously, these are the bowls you’ll want to make again and again when you’re thinking, “What I Cook When I Crave Rice Bowls Recipes!”
- Super Healthy: Packed with wholesome quinoa, colorful veggies, and protein-rich chickpeas, this bowl makes you feel genuinely good.
- Bursting with Flavor: The sweet roasted potatoes, spiced chickpeas, and that creamy garlic tahini dressing create an amazing taste sensation.
- Effortlessly Easy: Roasting veggies and cooking quinoa is straightforward, and assembling the bowls is a breeze. Dinner win!
- Incredibly Versatile: Feel free to swap veggies, add your favorite protein, or make it vegan – it always turns out delicious.
- Satisfies That Craving: It hits that perfect sweet spot for a comforting yet healthy meal.
Ingredients for Your What I Cook When I Crave Rice Bowls Recipes
Okay, so here’s what you’ll need to make these amazing bowls happen. It looks like a lot, but trust me, it all comes together beautifully. When I’m mentally running through “What I Cook When I Crave Rice Bowls Recipes,” this list is key!
For the Roasted Goodness:
- 2 medium sweet potatoes, peeled or unpeeled, cut into 1/2-inch chunks
- 1–2 Tablespoons avocado or olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
For the Spiced Chickpeas:
- 1 (15 oz can) chickpeas, drained and rinsed really well
- 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
For the Base:
- 2/3 cup dry quinoa
- 1 1/3 cups vegetable broth (this makes it so much tastier than water!)
And to Finish It Off:
- 4 cups baby spinach, loosely packed (it wilts down, so don’t be shy!)
- 1 cup cucumber, chopped
- 1 cup purple cabbage, chopped (for that gorgeous color and crunch!)
- 1/4 cup roasted sunflower seeds (or pepitas, or whatever seeds you have!)
- Avocado slices, for serving (optional, but oh-so-good!)
Plus, you’ll need your favorite garlic tahini dressing – I have a recipe for that, or just use your preferred store-bought kind!
Step-by-Step Guide to Making Your Rice Bowls
Alright, let’s get cooking! This is where the magic happens and we turn those lovely ingredients into a bowl of pure happiness. It’s all pretty straightforward, making it totally doable even on a busy weeknight. My “What I Cook When I Crave Rice Bowls Recipes” session always starts here! It’s a great one to refer back to if you’re looking for vegetarian gluten-free stir-fry with rice noodles ideas too, just swap out the quinoa!
Preparing the Sweet Potatoes and Chickpeas
First things first, let’s get that oven preheating to 400°F. While it’s warming up, grab a baking sheet and line it with parchment paper – makes for such easy cleanup, trust me! Chop your sweet potatoes into nice, bite-sized chunks. Toss them in a big bowl with a drizzle of oil, salt, and pepper until they’re all coated. Then, spread them out on one side of that parchment-lined sheet. Now, for the chickpeas! Drain and rinse them really well, then toss them in a separate bowl with a little olive oil, chili powder, garlic powder, onion powder, salt, and pepper. Get your hands in there to make sure they’re all nicely seasoned! Spread these onto the other side of the baking sheet, keeping them separate from the potatoes. Pop that sheet into the hot oven for about 30-35 minutes. Give them a good toss about halfway through so everything roasts up nice and even – pretty much like you’d see in great grain bowl recipes. You want those sweet potatoes to be tender and caramelized, and the chickpeas slightly crispy!
Cooking the Quinoa
While all that goodness is roasting away, it’s time to get the quinoa going. Give your dry quinoa a good rinse if needed (some brands recommend it!). Dump the rinsed quinoa into a saucepan along with the vegetable broth – using broth instead of water really amps up the flavor, you’ll see! Bring it to a boil, then reduce the heat to low, pop a lid on, and let it simmer for about 15 minutes. Once it’s done, turn off the heat and let it sit, covered, for another 5-10 minutes to steam. Then, fluff it all up with a fork. Easy peasy!
Assembling Your Delicious Rice Bowls
Okay, the best part! Time to build those beautiful bowls. Grab four bowls and start with a base – about ½ cup of that fluffy quinoa in each. Then, pile on about a cup of fresh baby spinach. Next, add ½ cup of those tender roasted sweet potatoes and ⅓ cup of the spiced chickpeas. Scatter in ¼ cup of chopped cucumber and ¼ cup of that gorgeous purple cabbage for crunch. Sprinkle a tablespoon of those toasty sunflower seeds over the top. Finally, give it all a generous drizzle of your garlic tahini dressing – about 2 tablespoons per bowl – and top it off with some creamy avocado slices if you’re feeling fancy!
Tips for the Best Rice Bowls
You know, the absolute best part about making a yummy bowl like this is how forgiving it is. When I’m in my “What I Cook When I Crave Rice Bowls Recipes” zone, I love knowing I can tweak things! My biggest tip? Make extra roasted sweet potatoes and spiced chickpeas. Seriously, they’re SO good as snacks later, or even tossed into a quick salad the next day. Having them ready to go makes assembling these bowls lightning fast. And don’t be afraid to really season those chickpeas – I learned that the hard way early on! A little extra spice makes all the difference. For lots more amazing quinoa ideas, you have to check out this gluten-free quinoa salad!
Ingredient Notes and Substitutions
You know, the beauty of bowls like this is how adaptable they are! If you don’t have sweet potatoes, regular potatoes or even butternut squash work wonderfully, though you might need to adjust roasting time a bit. For the chickpeas, if you’re not a fan, roasted tofu or even some cooked lentils would be a great swap for protein. And while I adore avocado oil for its high smoke point, any neutral oil like olive or even canola will do the trick for roasting. Don’t have purple cabbage? Shredded red onion or even a handful of cherry tomatoes would add a nice pop!
Make-Ahead and Storage for Rice Bowls
This is my secret weapon for busy weeks: prepping ahead! You can totally roast the sweet potatoes and chickpeas, cook the quinoa, and make the dressing a day or two in advance. Just store each component separately in airtight containers in the fridge. When you’re ready to eat, just assemble your bowls and go! If you want to warm things up, you can gently reheat the quinoa, potatoes, and chickpeas, but honestly, they’re delicious cold or at room temp, making it perfect for packed lunches. It’s a lifesaver, just like my smoothie bowls!
Frequently Asked Questions About Rice Bowls
Got questions about whipping up these amazing bowls? I get it! When I’m thinking “What I Cook When I Crave Rice Bowls Recipes,” a few things always pop into my head. Here are some common queries from my kitchen adventures!
Can I use white rice instead of quinoa?
Absolutely! While I adore the nutty flavor and extra protein from quinoa, regular white or brown rice works perfectly fine. Just cook it according to package directions. You might need a little less liquid for white rice compared to quinoa. Any rice will get you a delicious bowl!
How to make this vegan?
This recipe is pretty much vegan as is! The only thing to watch out for is your dressing. If you’re buying one, make sure it doesn’t have dairy, and my homemade garlic tahini dressing is totally vegan. For an extra protein boost, you could add some seasoned baked tofu or edamame – yum!
What other vegetables work well in these rice bowls?
Oh, the possibilities are endless! I love adding roasted broccoli, cauliflower, or even Brussels sprouts. Sliced bell peppers, cherry tomatoes, or some quick-pickled red onions add a fantastic tang and crunch. Roasted corn is another great option! Basically, whatever veggies you have on hand that you love will work wonderfully in these bowls.
Can I prep components ahead of time for these bowls?
Yes, yes, and YES! This is my favorite part. You can totally roast the sweet potatoes and chickpeas, cook the quinoa, and even make the dressing a day or two in advance. Keep them stored in separate airtight containers in the fridge. Then, assembly is a breeze. It’s perfect for those busy evenings when you want a healthy meal fast. For more ideas on healthy meals, check out my recipes page!
Nutritional Information (Estimated)
Just a heads-up, these numbers are approximate since we all use slightly different ingredient sizes and brands! Based on the recipe for four bowls, each serving comes in around 518 calories, with about 65g carbs, 19g protein, and 21g fat. It’s loaded with 14g of fiber too!
Share Your Creations!
I absolutely love hearing from you! If you whip up this recipe, or jazz it up with your own spin, please let me know! Drop a comment below, give it a star rating, or tag me on social media – I can’t wait to see what you make! For any questions or feedback, feel free to reach out via my contact page. Happy cooking!
Healthy Quinoa Rice Bowl
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Chop sweet potatoes into 1/2-inch chunks. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet.
- Add the 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.
- 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.
- 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.
- Make the dressing and set aside.
- 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.
- Serve immediately.
