Macro Veggie Bowls

My go-to, easy vegetarian meal for Macro Veggie Bowls. Made with sweet potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing, this dinner recipe will quickly become a staple at your healthy dinner table.

The Best Easy Vegetarian Meal!

If you’ve followed the blog for years, then you know I’ve been on quite the food journey. I was a carnivore, then an herbivore and now find myself somewhere in the middle. These macro veggie bowls were actually one of the first vegetarian hits in our house! It’s quickly become a staple on our weeknight dinners rotation.

If you’re planning to clean up your diet, prioritize healthy eating or just want to try a meatless meal (that isn’t a boring old salad!), start with this dish! It’s damn good and made from real food that will actually fill you up!

Macro Veggie Bowls Ingredients

• Quinoa – you could also substitute a different grain but I love the earthy, crunchiness of quinoa
• Sweet potatoes – you could sub a different veggie if you prefer (cauliflower is really good too!)
• Chickpeas – My choice for vegetarian protein.
• Kale – feel free to substitute with spinach.
• Garlic – for flavor
• Olive oil – for cooking
• Tahini – the best of the best veggie bowl sauce.
• Maple syrup – for sweetness. You could also substitute honey.
• Lemon – use fresh lemon if you can!
• Apple cider vinegar – for massaging kale
• Pumpkin seeds – for a little crunch.
• Seasonings and spices – chili powder, cumin and sea salt. 

Ingredient Substitutions

One of the best things about this veggie bowl is that it can be completely customized to your liking! It’s fully plant-based but you can also sub in whatever you have even if you aren’t.

• Don’t have quinoa on hand? Swap for your favorite grain. I love this with rice and farro.
• Like different vegetables? Use them! Any leafy green will work as the base as will any roasted veggie!

The one thing I don’t recommend changing is the sauce… the sauce is the star of the show and brings the whole meal together!

How to Make Veggie Macro Bowls 

STEP 1: Rinse and drain quinoa. Cook according to package directions and then set aside. 

STEP 2: Place drained and rinsed chickpeas along with the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Top with chili powder and cumin. Bake at 400ºF for 30-40 minutes or until chickpeas are crispy.

STEP 3: Add kale to a large bowl and top with olive oil and apple cider vinegar. Massage kale for 3-5 minutes or until fully wilted.

STEP 4: Divide the kale amongst the bowls and top with quinoa. Once the sweet potatoes and chickpeas are done, divide evenly among bowls. 

STEP 5: Combine sauce ingredients in a medium bowl and stir until well-combined. Sauce will thicken up over time to add more water to thin out if needed. Drizzle each bowl with sauce, top with pumpkin seeds and enjoy!

How to Meal Prep These Veggie Bowls

This recipe is honestly a perfect meal prep recipe! 

• Make the quinoa ahead of time and store in the refrigerator in an airtight container. 
• For the sweet potatoes and chickpeas, you can either just chop the sweet potatoes ahead of time so they’re ready to bake or bake the entire mixture and then store in an airtight container in the refrigerator.
• Kale is such a hearty green that you can prep this ahead of time as well. If you like it to be more rigid, you can wait to prep your kale until right before eating. 
• Mix the sauce ahead of time and… you guessed it! Store in the refrigerator in an airtight container.

When it’s time to eat, you can eat the entire bowl cold or heat up whatever parts you like. I personally like to warm up my quinoa and veggies before adding to the cold kale and dressing. 

More Easy Vegetarian Recipes to Try:

• Baked Falafel Bowls
• Butternut Squash Mac & Cheese
• The Ultimate Buddha Bowl
• Sesame Soba Noodles
• Quinoa Veggie Bowls
• Vegetarian Chili
• Thai Basil Tofu

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