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Vegan Spring Greens & Quinoa Power Bowl

Vegan Spring Greens & Quinoa Power Bowl (Vegan, Meal-Prep)

Vegan Spring Greens & Quinoa Power Bowl (Vegan, Meal-Prep)
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: DINNER
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup dry quinoa
  • 1 cup water
  • 4 cups fresh spinach or mixed spring greens
  • 1½ cups cooked chickpeas or 1 15-oz can, drained & rinsed
  • 1 tomato chopped
  • 1 cup cucumber chopped
  • ½ cup parsley finely chopped
  • 1 avocado thinly sliced
  • ½ cup hummus
  • ¼ cup hemp seeds or pumpkin seeds
  • 1 lemon cut into wedges
  • Salt and pepper to taste
  • Bold tip: Use cooked quinoa hot or cold — it plays nicely with greens either way.

Equipment

  • Medium pot with lid (for quinoa)
  • Fine mesh strainer (optional)
  • Mixing bowls and spoons
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • No fancy gear. You don’t need an air fryer or spiralizer for this one. FYI, the simplicity makes it a great meal-prep staple.

Method
 

  1. Cook the quinoa
  2. Rinse ½ cup dry quinoa under cold water briefly. I always rinse to remove the bitter coating.
  3. Combine quinoa and 1 cup water in a medium pot. Bring to a boil over high heat, then cover and reduce to a simmer. Cook 13–15 minutes, until fluffy.
  4. Fluff with a fork and let the quinoa rest 2 minutes while you prep the rest.
  5. Prep the salad components
  6. While quinoa cooks, chop tomato, cucumber, and parsley. Slice the avocado and drain the chickpeas if using canned.
  7. Toss chickpeas with a pinch of salt and a little olive oil (optional) for flavor. You can roast them at 400°F for 15–20 minutes if you want them crispy, but plain works too.
  8. Assemble the bowls
  9. Divide 4 cups of spinach across four bowls (about 1 cup per bowl).
  10. Add ¼ of the quinoa, ¼ of the chickpeas, ¼ tomato, ¼ cup cucumber, 2 tbsp parsley, and ¼ avocado to each bowl.
  11. Top each bowl with 2 tbsp hummus, 1 tbsp hemp seeds, and a squeeze of lemon. Season with salt and pepper. Toss gently and eat.
  12. Pro tip: Keep the hummus dollop on top for a pretty finish and let people mix it through.

Notes

Calories & nutrition (approximate)

I keep nutrition simple so you can plan meals:
  • Total for recipe: ~1,408 kcal (all ingredients combined)
  • Per serving (1 of 4): ~350 kcal
Why this matters: You get a balanced combo of carbs (quinoa), protein & fiber (chickpeas & hemp seeds), and healthy fats (avocado & hummus). That combo keeps you full and focused without a mid-afternoon crash.