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vegan quinoa bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people



  • 1/2 cup quinoa
  • 1/4 cup pumpkin seeds (toasted )
  • 1/4 cup almonds (roasted )
  • 1 medium beet (spiralized)
  • 1-2 carrots (spiralized)
  • 1/2 cup cucumber (finely chopped )
  • 2 cup kale (finely chopped and massaged )
  • 1 avocado
  • 2 medjool dates (finely chopped, to top salad)


  • 1/3 cup coconut yogurt (unsweetened)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp tahini
  • 2 tbsps water
  • 1 garlic clove
  • salt and pepper


  • Start by cooking the quinoa. Follow your package details, but typically it's 1/2 cup of quinoa and 1 cup of water. Bring the water to a boil, add the quinoa and then simmer for 10 minutes. The quinoa can be made days in advance too. In this bowl, I like the quinoa cold or at room temperature- but that's just a personal preference.
  • Preheat the oven to 300°F. Place the almonds on a baking sheet and roast for ~10 minutes. They should be lightly golden when removed.
  • Heat a pan over medium heat. Add the pumpkin seeds to the pan and toast for about 6 minutes, watching closely and stirring occasionally. Pumpkin seeds will be done when they look nice and golden.
  • Chop and wash your kale. Dry the kale thoroughly, then add 1 teaspoon of avocado oil to the kale and gently work the oil into the kale (massage). Set it aside until ready to assemble the garden bowl.
  • Chop and wash the cucumber. If you have a spiralizer- spiralize the beet and carrots into thin ribbons, if not, just finely chop them.
  • Make the dressing by combining all the ingredients in a food processor or a blender. Blend until smooth. Refrigerate if not using right away.
  • Begin to assemble your bowl! Add 1/2 cup of quinoa to each bowl, handfuls of kale, beet, carrots, cucumber. Then top with pumpkin seeds, almonds, cranberries (or dates), and avocado. Gently pour the dressing over the bowl and toss to combine. Enjoy! Store leftovers and the dressing in the fridge.