My Quinoa Veggie Bowl with Chipotle Ranch is an easy dish to put together full of colors and flavor. Using fresh produce, smoky turmeric cauliflower rice and quinoa & kale, and a homemade dairy-free ranch combined with a vegan chipotle mayo for the most amazing flavor! Such a fresh and flavorful nutrient rich dish filled with healthy fats. This dish is dairy-free and gluten-free.
The kids are out of school for summer in my house, and I’m absolutely loving our days together. We’ve been able to enjoy some time with friends and kick our summer off in such a good way. I’m pretty casual in my approach to schedules in the summertime, at least until football practice starts in a month. I just keep the pantry and fridge stocked with plenty of our faves and we figure out what to munch on as we go.
Last year I started off my summer doing a cleanse that I mentioned when I shared my Dairy-Free Ranch Dressing recipe. Even when that 30 day cleanse was over, I incorporated a lot of the same foods and recipes in my daily life, like my Smoky Turmeric Cauliflower Rice recipe as well. Even now, a year later, I’m still loving a lot of those same recipes. During that time I’d thrown together this quinoa veggie bowl with some packaged quinoa I found at Costco. It comes in microwavable packs, and it’s so good to just have on hand to create delicious bowls with. This bowl was created with that quinoa, as well as my cauliflower rice and my dairy-free ranch (click the links for the recipes) while throwing in some of my favorite fresh produce that I usually keep on hand.
While this bowl has been in rotation for a little over a year for me, I somehow always manage to make it slightly different. Sometimes I’ll forget the egg or the chia seeds, or I’ll add some black beans or even some leftover chicken or shrimp from other meals. However, this is the typical basics of this bowl. I started out making it with the salsa and my dairy-free ranch, then added a small scoop of chipotle mayo to the ranch for an added kick. I’ve never looked back, this chipotle ranch is so good!
Now, the blueberries might be a little surprising addition, but I promise you that they really elevate the flavors and round out that bit of spice with a touch of sweetness. This is a nice sized healthy bowl, with a lot of healthy fats and healthy carbs. If that fits into your dietary needs, then give this tasty bowl a try!
This is an easy enough bowl to put together daily. Just reheat the cauliflower and quinoa & kale, and add all of the other items. You can even premix the ranch with the chipotle mayo and put that in it’s own bottle too and make the hard boiled eggs ahead of time. I found that when I did that, I’d have enough to make at least 5 bowls for the week, which is wonderful when enjoying summertime with the kids. It’s nice to have something refreshing and easy to put together. I never get sick of this bowl, and that is truly saying something because I’m not the type of person that can enjoy the same food every day without getting bored!
HELPFUL TOOLS FOR Quinoa Veggie bowl with Chipotle Ranch / ITEMS PICTURED:
Sir Kensington’s Chipotle Mayonnaise
Stainless Steel Measuring Spoons
16 x 7 Olive Wood Cutting/Serving Board
3 oz White Porcelain Dip Bowls
*These are affiliate links, meaning, if you click through and make a purchase or sign up for a program, I may earn a commission. This is at no additional cost to you.
- ⅓ cup Arugula, roughly chopped
- ⅓ cup Baby Spinach, roughly chopped
- ¼ cup Village Harvest brand Quinoa & Kale
- ¼ cup smoky turmeric cauliflower rice (see recipe)
- 1 hard boiled egg, sliced
- ¼ medium avocado, sliced
- ½ medium cucumber, peeled and diced
- 3 red grape tomatoes, halved
- 4 yellow grape tomatoes, halved
- ¼ cup blueberries
- 3 tablespoons organic chunky salsa
- juice of ½ lemon
- ⅛ teaspoon chia seeds
- Himalayan sea salt and ground black pepper
- 1 tablespoons dairy free ranch dressing (see recipe)
- 1½ teaspoons Sir Kensington's Chipotle Mayonnaise
- Add rinsed arugula and spinach to a medium bowl with prepared quinoa & kale and prepared cauliflower rice.
- Top with avocado and prepared hard boiled egg. Add cucumber, tomatoes and blueberries.
- Add the salsa, then squeeze the lemon over the greens. Sprinkled with chia seeds and season with salt and pepper.
- Combine the dairy free ranch with the chipotle mayo and stir until smooth. Drizzle over the top and serve.
- Enjoy!
Do you love a good veggie bowl as much as i do?
What are some of your favorite combos to add to your bowls? I’d love to read some of your ideas in the comments, and while you’re here you can view my Amazon Store for more products that I personally use and love!
Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)
The ranch dressing paired with lemon juice sounds like the perfect flavor combination for a summer lunch!
Definitely gives a summertime flair!