Beet Bliss Bowl Recipe
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!
How to Make the Best Beet Bliss Bowl
This Beet Bliss Bowl is a vibrant, nourishing meal that proves healthy eating doesn’t have to be boring. The combination of earthy beets, protein-packed quinoa, and creamy chickpeas creates a satisfying base that’s both filling and nutritious. The bright citrus dressing with orange zest and a touch of maple brings everything together with a perfect balance of sweet and tangy flavors.
What makes this bowl truly special is its versatility. You can serve it warm straight from the pot, at room temperature for a quick lunch, or cold for a refreshing summer meal. The beautiful magenta color from the beets cooking with the quinoa makes this dish as stunning to look at as it is delicious to eat. Top it with creamy avocado, peppery arugula, and crunchy almonds for an array of textures in every bite.
This recipe is ideal for meal preppers—make a big batch at the beginning of the week and enjoy it for several lunches. The flavors actually develop and improve as the quinoa absorbs the citrus dressing, making leftovers even better than the fresh version.
Beet Bliss Bowl
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!
Ingredients
Quinoa Base
Dressing
Toppings
Instructions
Cook the Quinoa Base
- In a medium pot, add rinsed quinoa (rinsing will remove bitterness), chickpeas, beets, water, olive oil, salt, pepper, garlic, cumin, coriander, and 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.
Assemble the Bowl
- Place the quinoa mixture in a bowl and toss gently with a fork. Add olive oil, vinegar, orange zest, orange juice, and maple syrup. Toss to coat well.
- Add the red onions, basil, and arugula. If making ahead, you can leave the arugula out until serving. Toss everything together.
- 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.
Notes
- For raw beets, you can grate them instead of dicing for a quicker cooking time.
- If sensitive to onions, soak the sliced red onion in cold salted water for 15 minutes, then drain.
- Leftovers can be reheated to create a warm base, then add the cool components over top.
- This bowl is perfect for meal prepping—it keeps well in the refrigerator for up to 4 days.
