Easy Summer Veggie Bowls

Don’t feel like turning on the oven? Here’s a bowl recipe you can whip up that’s full of veggies (both cooked and raw) and plant-based protein for a filling lunch or dinner meal. On a Reboot? Just leave out the chickpeas and quinoa (or sub quinoa) with cauliflower rice and this meal works as part of a juicing and eating plan. Need an on-the-go meal? Add these ingredients to a mason jar with the quinoa, chickpeas and dressing on the bottom and greens on top.


  • 1 cup quinoa (or 1 cup cauliflower rice)
  • 1 can chickpeas, drained and rinsed
  • 1 sweet potato, cubed
  • 1 avocado, sliced
  • ½ red cabbage, shredded
  • 1 bunch kale, roughly chopped
  • sea salt to taste

Satay Dressing

  • 1 Tbsp peanut butter (or any nut or seed butter)
  • 1 lime, juiced
  • 2 Tbsp olive oil
  • 1 Tbsp water
  • sea salt to taste


  1. Make the quinoa. In a saucepan, combine 1 cup of quinoa with 1.5 cups or water or veggie broth. Bring the mixture to a boil over medium-high heat, then decrease the heat to a gentle simmer and cook for about 12 minutes or so, until the quinoa has absorbed the water. For fluffier quinoa, remove the covered pot from heat and let the quinoa steam for about 5 minutes.
  2. Cook the sweet potato. To avoid turning on your oven, use your toaster oven instead. Adjust the toaster oven cooking rack to the lowest position and set it to 400F on the “bake” setting. Spread ½ tablespoon coconut oil or olive oil on the baking sheet, spread out the sweet potato cubes and sprinkle with sea salt. Bake for about 25-30 minutes.
  3. Gently massage the shredded cabbage and chopped kale with clean hands to help break down the fiber.
  4. Make the dressing. Add all ingredients to a high-speed blender and pulse until combined well. Or add all ingredients to a bowl and whisk vigorously until combined.
  5. Make your bowls. Take 4 large bowls and fill w/ ¼ cup quinoa, ¼ cup chickpeas, ¼ of the sweet potato cubes, ¼ avocado and fill out with the greens. Drizzle with the dressing and sprinkle with sea salt to taste.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4


Use any leftover cooked veggies you have in the fridge such as broccoli, zucchini, beets, squash, Bok choy or peppers.