Quinoa-Sweet Potato Power Bowls [The Recipe Redux]

Hi there!  Today I have for you my first post-renovation recipe!

Here was our recipe redux topic this month:

Plant Protein Power Bowls 

Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.

Since I often find myself in a lunch-rut, I wanted to create a recipe that ensures I get good nutrition at lunch time.  It’s very common for me to eat fruit with lunch, but I slip with vegetables, and often there aren’t enough healthy fats and protein involved.  This meal helps to accomplish all 3!  It’s easy to prepare on a Sunday, and then can be stored portioned out in Tupperware for lunches all week.

Enjoy this easy, healthy and delicious protein power bowl for lunch or dinner! #vegetarian #protein #thereciperedux

In this recipe I used a major time-hack, which are the frozen grains.  If you don’t have time to cook up a big batch of grains, the frozen grains at Trader Joe’s are a life saver.  I have been all about them this summer.  Another perk is that 90% of this meal is inactive time, so you can multi-task while your weekly lunches cook!

Enjoy this easy, healthy and delicious protein power bowl for lunch or dinner! #vegetarian #protein #thereciperedux

If you don’t like brown rice or quinoa, feel free to use all of one or the other, or substitute for another whole grain entirely.  If you’re not a chickpea fan, use whichever bean you like best.  The recipe is pretty versatile!

Quinoa-Sweet Potato Power Bowls

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6 servings

Quinoa-Sweet Potato Power Bowls


  • 2 cups brown rice (I used frozen from TJ's)
  • 1 cup quinoa (I used frozen from TJ's)
  • 15 oz. can no-salt-added chickpeas, drained and rinsed
  • 15 oz. can no-salt-added diced tomatoes, drained
  • 1 medium sweet potato, peeled and diced (approx. 1/2" dice)
  • 1 tsp. extra-virgin olive oil
  • 1 cup frozen corn
  • 1/8 tsp. ground ginger
  • 1 tsp. chili powder
  • 1/2 tsp. kosher salt + 1/4 tsp. ground black pepper
  • 6 oz spinach, roughly chopped
  • toppings (for 6): 2 avocados, plain greek yogurt & salsa


  1. Preheat oven to 400 F
  2. Peel & dice sweet potato, and toss with olive oil and a sprinkle of salt & pepper in a 9x13 baking dish. Bake for 30 minutes.
  3. While the sweet potato bakes, combine chickpeas, diced tomatoes, ginger, chili powder, salt, pepper and corn in a medium bowl.
  4. When timer sounds, add chickpea mixture to baking dish with sweet potato, mix well, and bake an additional 10 minutes.
  5. Meanwhile, cook quinoa/brown rice as per package directions (or make a large batch of grains for other meals, or warm leftover grains from a previous meal).
  6. Assemble 6 bowls with 1 oz chopped spinach, equal portions of grains, sweet potato/chickpea mixture, and toppings listed above (in my opinion, the toppings are essential and not optional!).

Nutrition Information (per serving)

(toppings included): 521 calories, 17g fat (mostly from avocado), 86g carbohydrate (33g fiber!), 21g protein


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  1. Farrah says:

    I love bowls of awesomeness, and this falls right into that description–I think I have allllmost all the ingredients I need to make it too! Can’t wait! <3

  2. Elizabeth Shaw says:

    I love this Kim! First off it was AMAZING to finally meet you in person at FNCE! You are the sweetest ever! Second, you have the same MO I do when it comes to bowls – I love the seasonal veg and avocado combo! Nice work!

    • Jump, Jive & Kale! says:

      Hi Liz! Yes it was so nice to meet you too! I used my a2 straw for smoothies this week! I do also love the roasted vegetables and avocado combo, it’s perfect. :) Thanks for the comment!

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