It’s a fact: bowl food is the basic version of soul food. For some reason, eating out of a bowl makes everything in it taste better. I chalk it up to the similar not-so-logical rationale behind linguine tasting better than spaghetti. All in my head? Maybe.
Quinoa bowls are the quintessential bowl food, right up there with the oh-so-trendy acai bowls. So basic. But these bowls are popular for good reason. The topping combos are endless and super healthy (sorry, no bacon bits here). Any veggie or protein tastes great with quinoa, so it’s impossible to mess this up.
Want a place to start? Try our recipe that includes roasted cauliflower and yams, kale, avocado, cashews, and more. You can substitute or add carrots, broccoli, or any other hearty vegetable that roasts well. The key is seasoning the veggies before you roast them to add some depth of flavor and a little kick — we used turmeric and chili powder.
While the veggies roast, you have a good 25 minutes to let your quinoa cook (which only takes 15 min), prep your kale, and other fresh toppings. With a few extra minutes, you can even get a fried egg going to top it all off!
While we’re on the topic of basic foods, it’s worth diving a bit into how to prep kale. We use a lacinato kale, aka dinosaur or tuscan kale. When eating kale raw, this kind is preferred over curly kale, because it’s more tender.
Whether you buy it pre-chopped in a bag or as a whole bunch, kale is best prepped when you massage it with oil and lemon juice for at least 2-3 minutes. Just use your hands to rub the oil and juice onto the leaves so it absorbs the dressing, leading to a softer and more flavorful bite.
Build your own quinoa bowl? Show us your bowl food by tagging #confettikitchen on Instagram. Or, tell us what you used to top your bowl in the comments below!
What You Need
1 cup quinoa
2 cups vegetable or chicken broth
3 tablespoons, plus 1 teaspoon olive oil
1 head cauliflower
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bunch lacinato kale
2 tablespoons cashews
Fine mesh strainer
Preheat an oven to 400 degrees F.
Rinse quinoa using a fine mesh strainer. Place 1 cup of quinoa and 2 cups of vegetable broth in a small saucepan and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 15 minutes until quinoa is cooked and liquid has been absorbed.
Prep and roast veggies.
Peel and dice 1 yam. Cut the cauliflower into small florets. Place yams and cauliflower into a large bowl and coat with 2 tablespoons olive oil, turmeric, chili powder, salt, and pepper. Transfer mixture to a rimmed baking sheet and bake for 25 minutes, until veggies are fork tender.
While veggies are roasting, chop kale and juice lemon. Place kale in the large bowl (you just used) and massage with 1 teaspoon oil and juice from 1 lemon, until all leaves are evenly coated.
Dice avocado and chop cashews. Set aside.
Heat 1 tablespoon oil in a small frying pan over medium heat. Add the eggs and fry until the whites are set, about 3-4 minutes.
Assemble and serve!
For each serving, place ½ cup cooked quinoa in a bowl. Add kale, roasted yams and cauliflower, diced avocado and cashews. Top with a fried egg, and serve!
Eggs your way: If fried isn’t your thing, serve the eggs hard- or soft-boiled, or even poached.
Mix up the veggies! There are so many vegetables you can add or swap. Try roasting beets or adding diced cucumber.
|Cashews||Peanuts, almonds, or any other nut to add some crunch|
|Egg||Cooked chicken or tofu|