Vegan Lunch Bowls with Creamy Italian Dressing
Servings: 6
Calories: 376kcal
Lunch is admittedly the hardest meal of the day for me, because I don't want to take much time to assemble something in the middle of the day. That's why I've rounded up some of my easier lunch ideas (all vegan!) to help. Whether you like to customize a quinoa bowl with toppings each day, or you can grab something you can straight from the fridge, I've got you covered.
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Ingredients
Quinoa Veggie Bowls
- 2 cups dry quinoa , rinsed well
- 1 pound leafy greens , such as arugula, spinach, or romaine
- 1 large cucumber , chopped
- 1 pint cherry tomatoes , sliced in half
- Green onions , chopped, for garnish
- Cooked beans (optional)
Creamy Italian Dressing
- ½ cup raw tahini
- ½ teaspoon salt
- 1 teaspoon raw apple cider vinegar
- 3 to 4 tablespoons freshly squeezed lemon juice
- 2 cloves garlic
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ cup water (plus 1-2 tablespoons to thin)
Instructions
- Drain the quinoa and transfer it to a saucepan over high heat with 3 cups of fresh water. Bring it to a boil, then lower the heat to a simmer and cover to cook for 10 minutes. When the timer goes off, keep the lid on the pot, but remove it from the burner. Let it continue to steam for 5 minutes so the quinoa fully cooks without burning on the bottom of the pot.
- While the quinoa is cooking, chop the vegetables and prepare the dressing. I like to store each vegetable individually in its own glass container in my fridge, because then they can double as salad toppings each night. (In that case you may want to double the amount of veggies you chop so that you don't run out during the week!) You might also want to roast your vegetables for variety, such as roasted red onions, zucchini, or beets. The options really are endless.
- To prepare the dressing, add all of the dressing ingredients to a blender and blend until completely smooth. (Or whisk them together in a mason jar.) Do be sure to use raw tahini, as the toasted one that is more commonly found in stores tastes much stronger and more bitter to me. Let the dressing meld for at least 10 minutes before tasting it; the flavor improves with time.
- Once everything is chopped, blended, and cooked, all you need to do is assemble your bowl. I like to start with a cup of cooked quinoa, 2 to 3 cups of leafy greens, and then a handful of each of your favorite chopped toppings. Drizzle the top generously with your favorite dressing and enjoy.
Notes
Nutrition information is for this entire recipe divided by 6 servings. That assumes you'll evenly distribute each ingredient, including the dressing, over your portion, so it's just an estimate and not a guarantee.
Nutrition
Calories: 376kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 1126mg | Fiber: 8g | Sugar: 4g | Vitamin A: 8145IU | Vitamin C: 72.2mg | Calcium: 152mg | Iron: 6.4mg