Let Me Tell You About These Bowls (And My Slight Obsession)

Alright, have you ever made something for dinner almost accidentally, and suddenly everyone’s like, “Whoa, can we eat this every week?” Yeah, Vegan Turmeric Quinoa Power Bowls did that for me. The first time I threw this together, I’d just come back from a local market with – no exaggeration – way too much quinoa and an impulse-tub of turmeric. My kitchen was a mess (quinoa kinda gets everywhere, doesn’t it?) but turns out, the results are magic. This bowl’s become my happy place dinner. Oh, and the color is hilarious – almost as sunny as a morning in Brighton after three days of clouds.

Why These Bowls Always Save the Day

I make this when I can’t quite deal with serious chopping and fussing, but still want to feel good about what I’m eating (and not just have toast with beans, again). My family goes a little nuts for this because it’s filling, but not that knock-you-out heavy. Pro tip: even my brother, who thinks quinoa is “birdseed,” goes back for seconds if there’s some fresh avocado on top (he’s not wrong about the texture, by the way). There are days the turmeric stains my favorite wooden spoon – mildly annoying! – but who cares, because it tastes that good.

What You’ll Need (And What I Swap When I Run Low)

1 cup quinoa (I mostly use white, but tricolor is lovely; my aunt swears by Brand X, but any will do)
2 1/2 cups water or veggie broth (bottom of the bouillon jar works in a pinch)
1 tsp turmeric powder (sometimes I add a pinch more if I’m feeling golden, but start here)
1/2 tsp smoked paprika or regular paprika (go wild)
Salt to taste (I, uh, tend to under-salt and regret it, so trust yourself)
1 can (15 oz) chickpeas, drained & rinsed (or roast fresh if you’re feeling over-achievery)
2 cups chopped kale, baby spinach, or honestly, whatever leafy green is on its last legs in the fridge
1 cup cherry tomatoes, halved (grape tomatoes, or even diced regular ones, are totally fine)
Half a red onion, finely sliced (spring onions work too; skip if you don’t fancy onion breath)
1 ripe avocado, sliced (or sub roasted sweet potato if you, like me, sometimes run out of avos at the worst times)
Fresh lemon (juice to taste; bottled is… ok, but eh)
Handful of fresh herbs: coriander, parsley, or if someone slipped you dill in your veggie delivery, why not?
Olive oil (drizzling is an art form, not a science)
Optional: toasted seeds, nuts, or a spoonful of vegan yogurt

How I Like to Throw This Together (and The Bits I Sometimes Skip)

Rinse the quinoa with cold water (if you skip this, it can taste a bit odd – trust me, I’ve tried it both ways). Shake off the water like you mean it.
Add the quinoa, water/broth, turmeric, paprika, and a pinch of salt to a saucepan. Bring it to a boil – once it’s bubbling, turn it way down, cover, and simmer for 15ish minutes. Sometimes mine’s done at 12 minutes, sometimes 17; weirdly inconsistent. Fluff it up with a fork – this is when I sneak a taste and almost always scald my tongue.
While that’s happening, heat a splash of olive oil in a skillet, add chickpeas, and sprinkle with salt and extra paprika if you like. Fry them up until just golden and a little crunchy (or, honestly, toss them straight into the bowl if you’re not fussed).
For the greens – massage them, yes really, with lemon juice and a bit of salt. Or just throw them in and call it rustic. Up to you.
Build your bowl: start with a heap of turmeric quinoa, scatter with chickpeas, pile on the greens, tomatoes, onion, and avocado. Drizzle everything with olive oil, lemon juice, and whatever herbs you’ve rustled up. If it’s looking sad, top with toasted seeds or a dollop of vegan yogurt. Voila.
Stare at your bowl for a second (because it’s pretty, let’s be real) and then dig in!

Notes From My Kitchen (aka Not-So-Secret Truths)

I actually find it works better if the quinoa cools a bit before assembling; the flavors get along better.
If you’re using kale and it’s tough as old boots, give it a good massage. If that doesn’t work, blame the kale.
I tried making this in my pressure cooker once… let’s just say, mush is not my favorite texture.

Bowl Experiments That Did (and Didn’t) Work

Swapped chickpeas for black beans – tasted great, weird color. Not Instagram friendly.
Added roasted cauliflower once – chef’s kiss. Seriously, do it.
One time I tried a coconut yogurt drizzle; personally, not my jam, but if you’re into sweet-savory, give it a shot.

Equipment (But Don’t Stress)

Saucepan with a lid (no lid? Balance a plate on top – works just fine, though looks a bit daft)
Skillet for chickpeas (or use the same pan as the quinoa if you’re anti-washing up, like me some days)
Sharp-ish knife, chopping board
Bowl for serving (actual power bowl fans use those giant salad bowls, but I’ve used cereal bowls and it still tastes fab)

About Storing… If You Have Leftovers

Store leftover Vegan Turmeric Quinoa Power Bowls stuff in an airtight container for up to 3 days in the fridge, but honestly, in my house it never lasts more than a day – someone always ‘samples’ most of it as a midnight snack. Quinoa stays fluffier if you let it cool before covering it up, just FYI; if not, it can steam itself into stickiness, which is not the end of the world, just less pretty.

How I Serve ‘Em (And the Occasional Side)

If it’s lunch, I just eat it as is. For dinner, I sometimes serve with warm pita (big shout to this homemade pita recipe!), or for a little zing, a quick slaw on the side. My mum, for some reason, always adds a spoonful of hot sauce. Makes it her own, I guess!

Pro Tips (From My ‘Yeah, Don’t Do That Again’ File)

Don’t rush the quinoa – I once tried cranking up the heat to save time. Result: burnt bottom and an hour of scraping out the pan (not worth it).
If you forget the salt in the quinoa, don’t panic – just sprinkle on top at the end. Not a tragedy.
Adding avocado right before serving helps it stay bright and happy looking (otherwise, brown spots – not so appetising, right?)

FAQ (Real Questions, Real Answers… Most of the Time)

Can I freeze these bowls? Eh, you can freeze cooked quinoa and chickpeas, but the greens and avocado turn a bit sad. I’d say assemble fresh if you can.
Is there a grain I can use instead of quinoa? Sure, brown rice works; couscous if you’re desperate (though, on second thought, it’s not quite the same vibe). Actually, one pal tried barley, but found it too chewy for her liking. Your call!
Is fresh turmeric better than powdered? I’ve made it both ways – fresh is earthy and fun, but cleaning the grater is a faff. Powder gets the job done.
How spicy is it? Not spicy at all unless you chuck in chili. But, suit yourself; this is your bowl.
What’s good to pair this with if I’m making it for a crowd? Oh, maybe a big jug of iced herbal tea or – dare I say – a fruity white wine. Pick your poison. Here’s a cucumber mint water idea I actually liked the last time I tried it.

And if you’ve read this far – and actually make the bowl – let me know how it goes! I’m always up for new tweaks and experiments (as long as they don’t involve more washing up). Happy cooking, pal.

Vegan Turmeric Quinoa Power Bowls: A Real Home Cook’s Guide