Chilly Breeze Vegan Grain Bowl

I threw this bowl together on a warm April afternoon when I needed something bright and filling but didn't want to turn on the oven. The citrus in the dressing hit differently that day, sharp and sunny, and I've been making it ever since. It's become my go-to when I want something that feels like a reset without any fuss.

The first time I made this for a friend, she scraped her bowl clean and asked if I'd written the recipe down. I hadn't, but I did after that. We sat on the porch with our bowls balanced on our knees, and she said it tasted like spring, which felt exactly right.

Ingredients

• Quinoa: Rinse it well or it can taste bitter, I learned that the hard way and now I never skip it.
• Cherry tomatoes: Halving them releases their juice into the bowl, which mixes with the dressing and makes everything taste brighter.
• Cucumber: I like to dice it small so you get a little crunch in every bite without it taking over.
• Shredded carrot: Adds a bit of sweetness and color, plus it soaks up the dressing nicely.
• Purple cabbage: Slice it thin, it's got a peppery bite that balances the creamy tahini.
• Avocado: Use a ripe one, it should yield gently when you press it, and slice it right before serving so it doesn't brown.
• Chickpeas: Canned works perfectly, just rinse them well to get rid of the tinny taste.
• Pumpkin seeds: Toasting them for a couple minutes makes them nutty and crisp, don't skip this step.
• Tahini: The base of the dressing, stir it well in the jar before measuring because it separates.
• Lemon and orange juice: Fresh juice makes all the difference, bottled stuff doesn't have the same brightness.
• Maple syrup: Just a touch to balance the acidity, you won't taste it but you'll notice if it's missing.
• Garlic: Mince it fine so it blends smoothly into the dressing without any harsh chunks.

Instructions

Cook the quinoa:

Combine quinoa, water, and salt in a saucepan, bring it to a boil, then drop the heat to low and cover. Let it simmer for 15 minutes, then turn off the heat and let it sit covered for 5 more minutes before fluffing it with a fork.

Prep your vegetables:

While the quinoa cooks, halve the tomatoes, dice the cucumber, shred the carrot, and slice the cabbage thin. Wash the spinach and slice the avocado last so it stays green.

Toast the pumpkin seeds:

Heat a dry skillet over medium, add the seeds, and shake the pan every so often until they smell toasty and turn golden, about 2 to 3 minutes. Don't walk away, they burn fast.

Whisk the dressing:

In a small bowl, whisk tahini, lemon juice, orange juice, olive oil, maple syrup, garlic, and salt until smooth. Add water a tablespoon at a time until it's pourable but still creamy.

Build the bowls:

Divide the quinoa into four bowls and arrange the spinach, tomatoes, cucumber, carrot, cabbage, avocado, and chickpeas on top however you like. Drizzle with dressing and scatter the toasted pumpkin seeds over everything.

Save

I started packing this in jars for lunch and it holds up beautifully if you keep the dressing separate until you're ready to eat. One coworker saw me eating it in the break room and said it looked like something from a cafe, which made me laugh because it's just vegetables and grains in a bowl, but I guess that's the magic of good dressing and a little color.

Swaps and Additions

If you want more protein, baked tofu or tempeh fit right in, just cube it and toss it with a little olive oil and salt before roasting. You can also swap quinoa for brown rice, farro, or even couscous if that's what you have. I've added pickled red onions when I'm in the mood for extra tang, and they're perfect with the citrus dressing.

Storage and Meal Prep

The quinoa and vegetables keep well in the fridge for up to three days if stored separately in airtight containers. I like to prep everything on Sunday and assemble bowls throughout the week. The dressing stays good for about five days, just give it a stir or shake before using because the tahini settles.

What to Serve With It

This bowl is filling on its own, but if you want something on the side, pita wedges or a slice of sourdough are nice for scooping up any leftover dressing. It also pairs well with a crisp white wine or sparkling water with a wedge of lime. On warmer days, I've served it with iced mint tea and it feels like a whole meal that doesn't weigh you down.

• Add a handful of fresh herbs like cilantro or parsley for brightness.
• Swap purple cabbage for red bell pepper if you want something sweeter.
• Double the dressing and use leftovers on roasted vegetables or salads later in the week.

Save

This bowl has become one of those recipes I make without thinking, the kind that feels easy and good every single time. I hope it ends up in your regular rotation too.

Recipe FAQs

→ Can I substitute quinoa with other grains?

Yes, brown rice or farro can be used as alternatives to quinoa, offering similar texture and heartiness.

→ How do I make the citrus-tahini dressing smoother?

Gradually adding water while whisking helps achieve a creamy and pourable consistency for the dressing.

→ What makes this bowl crunchy?

Toasted pumpkin seeds add a pleasant crunch that complements the soft grains and fresh vegetables.

→ Can I add extra protein to the bowl?

Yes, incorporating baked tofu or tempeh boosts protein content and adds variety to the bowl.

→ Is this bowl suitable for a vegan diet?

Absolutely, all ingredients are plant-based, dairy-free, and soy-free, making it suitable for vegan diners.

→ How should I store leftovers?

Store components separately in airtight containers in the refrigerator and assemble just before eating to maintain freshness.