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quinoa salad in a white bowl

Quinoa Power Bowl with Orange Tahini Dressing

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Cooked quinoa with a mix of colorful yet healthy veggies makes for a very nutritious meal.



1 large sweet potato or yam, peeled and diced (½-inch dices)

2 tablespoons avocado oil (or vinegar or vegetable broth)

Sea salt and black pepper to taste

1 teaspoon onion powder

½ teaspoon garlic powder

1 cup quinoa (I used the pre-rinsed kind)

2 cups water or vegetable broth

2 cloves garlic, minced

½ red onion, thinly sliced

16 ounces sliced button mushrooms

1 medium zucchini, cut into half moons

½ cup corn kernels

4 tablespoons tahini

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

The juice of one orange

1 avocado, pitted and diced

13 ounces cooked kidney beans (I used the Jovial brand)

Optional: fresh parsley, chopped, as a garnish


Preheat the oven to 425 degrees F. 

Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 40 minutes, or until fork-tender.

Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.

Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.

Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.

Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Add sea salt to taste. Whisk together and add more tahini if a thicker consistency is desired. 

Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.

Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sauteed mushrooms, zucchini and corn. Add some avocado as well. 

Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.

Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

Natural Kitchen Cooking School