Wednesday Night Veggie Bowl

Today is Wednesday and for us that means Wednesday Night Veggie Bowl!

Buddha bowls and vegan bowls are pretty popular now. We have our own rendition of a veggie bowl that we eat almost every week. This is definitely something that I look forward to on Wednesday. Why Wednesday? I’m not sure exactly. It’s just something that started and stuck. This veggie bowl is pretty straightforward and easy. Some components can even be made a few days ahead of time.

Veggie Bowl

One thing I love about these Buddha/Veggie bowls is that you can pretty much add anything you like. The goal is to eat healthy and complete, meaning you’re eating a well rounded meal.  The overall goal is just to have a dinner that is primarily plant based and pretty healthy. I try to keep most of my meals during the week plant based. I believe that a predominantly plant-based diet is healthier long term, but I do still love a good burger.

Our veggie bowl consists of quinoa salad, kale chips, roasted chickpeas, ripe avocado, and red bell pepper. The recipe below may seem like a lot, but read my workflow tips at the bottom for how to time everything. You can add or substitute things as you wish. For example, sometimes we add fried tofu to the mix.

What do you all think? Do you have your own favorite versions of veggie bowls?

Weeknight Veggie Bowl

  • Servings: 2-3
  • Difficulty: easy
  • Print

Quinoa Salad, Roasted Chickpeas, Kale Chips, Avocado, and Red Bell Pepper


  • 1 ripe avocado, sliced
  • 1 red bell pepper, sliced
  • For the Quinoa Salad

  • 1 cup quinoa
  • 1 cup water
  • 1 hothouse cucumber, cut into quarters lengthwise and then chopped into 1 inch pieces
  • 1/2 red onion, medium chopped
  • 1/2 block feta cheese (4oz), crumbled or cut into 1/2inch cubes
  • 1/4 cup lemon juice, about 2 lemons
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/4 cup Italian parsley, chopped
  • For the Roasted Chickpeas

  • 1 15oz can chickpeas, washed and lightly dried using kitchen towel
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 Tbsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. paprika
  • 1/4 tsp. turmeric
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • For the Kale Chips

  • 1 bunch washed kale, stems removed and cut into ~2 inch chips
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • 2 Tbsp. nutritional yeast (optional)
  • mustard powder (optional)


    For the quinoa salad:
  • In a 1 quart saucepan combine quinoa and water. Bring to a boil and immediately turn to low and cover. Let simmer ~20 minutes until water is absorbed quinoa is fluffy.
  • In a medium bowl add cucumber, red onion, feta, and cooked quinoa.
  • In a small bowl combine olive oil, lemon juice, salt, and pepper. Mixed with fork or whisk until combined. Add to quinoa mixture.
  • Mix all ingredients until incorporated. Add parsley if using. Quinoa salad can be served warm or cold.
  • For the roasted chickpeas:

  • Preheat oven to 400°F
  • On a baking sheet lined with parchment paper combine chickpeas, olive oil, and spices. Mix to coat evenly.
  • Roast in oven on second to last rack for ~15 minutes or until desired level of crunch.
  • For the kale chips:

  • Preheat oven to 400°F
  • Place chopped kale on baking sheet lined with silpat or parchment paper. Drizzle with olive oil. Sprinkle with salt, pepper, and nutritional yeast. With hands, mix lightly until evenly coated. Spread kale on baking sheet in one even layer.
  • Roast on top rack of oven for ~15 minutes or until desired level of crispiness.
  • Remove from oven and sprinkle with mustard powder if using.
  • Veggie Bowl Assembly:

  • In a shallow bowl or small plate arrange cut avocado, red pepper, quinoa salad, roasted chickpeas, and kale chips.
  • Recipe Tips:

  • The following is the order I prepare things: While oven is preheating I cook quinoa on stove. While quinoa is cooking I prepare baking sheets of chickpeas and kale chips. I place chickpeas and kale chips in the oven at the same time, and while in the oven I prepare the quinoa salad. Slice avocado and red bell pepper just before assembly
  • Quinoa salad can be made a day ahead
  • Kale can be washed and chopped a day ahead
  • Chickpeas can be washed and dried a day ahead
  • I usually eyeball the spices on my chickpeas so add more or less depending on your taste
  • I like my chickpeas with a slight crunch, but soft center, 15 min is perfect for this
  • I like my kale chips very crispy, this can mean anywhere from 15-20 min in the oven, it’s different every time

3 thoughts on “Wednesday Night Veggie Bowl

  1. Chickpeas!!! 😛 Yum! Your bowl looks great – glad you managed to post it, I love seeing what others put in theirs! I would have quinoa or brown rice; probably with chickpeas or beans (tofu if I had some leftover); some green leaves (preferably rocket or spinach); something veggie like diced salad or veg noodles and something saucy – even if its just tahini drizzle or houmous or coconut yogurt.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s