Quinoa Veggie Bowl with Chipotle Ranch
Prep time
Total time
This Quinoa Veggie Bowl with a tasty Chipotle Ranch is full of colors and flavor. A nutrient rich dish with healthy fats and delicious flavor in every bite!
Recipe type: veggies, lunch, bowl
Cuisine: American, dairy-free, gluten-free
Serves: 1 bowl
  • 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
  1. Add rinsed arugula and spinach to a medium bowl with prepared quinoa & kale and prepared cauliflower rice.
  2. Top with avocado and prepared hard boiled egg. Add cucumber, tomatoes and blueberries.
  3. Add the salsa, then squeeze the lemon over the greens. Sprinkled with chia seeds and season with salt and pepper.
  4. Combine the dairy free ranch with the chipotle mayo and stir until smooth. Drizzle over the top and serve.
  5. Enjoy!
Nutrition Information
Serving size: 1 bowl Calories: 433 Fat: 30.5 g Saturated fat: 5.1 g Unsaturated fat: 22 g Trans fat: 0 g Carbohydrates: 30.2 g Sugar: 10.6 g Sodium: 757 mg Fiber: 9.9 g Protein: 13.2 g Cholesterol: 231.1 mg
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2019/06/quinoa-veggie-bowl-with-chipotle-ranch/