Lately we’ve been hooked on easy, throw-together meals here at Casa de EBF and bowls of all sorts have been happening. So what’s a bowl? Well… I make big batches of things that keep well (grains, beans, cooked veggies, etc.), toss them in a bowl, top with a sauce and call it a meal. As you can imagine some are better, and prettier, than others.

One particular bowl I’m loving as of late is the quinoa bowl. Quinoa not only packs a hefty protein punch (with all the essential amino acids) but it also has a neutral flavor so you can pair it with most anything.

What’s not to love about a healthy bowl of quinoa, beans and veggies? The bowl featured here has a base layer of delicate baby kale and is topped with fresh grape tomatoes, cooked sweet potato bites, red onion and creamy avocado.

To round everything out, I whipped up a blood orange sriracha vinaigrette to be drizzled on immediately before serving. The vinaigrette is delicious and adds a nice pop of flavor along with a little spice.

Another great thing is that you can serve the bowl cold (like a salad), room temperature or heat it up and have it warm. Whatever your craving! If you do want it warm and you’ve prepared the quinoa, black beans and sweet potato ahead of time, I would recommend heating these three items, but leaving the remaining ingredients (kale, tomatoes, onions, avocado and dressing) cold or at room temperature. Once you’ve heated the warm ingredients place them on a bed of baby kale (this will wilt the kale a bit), then top with the remaining raw ingredients, drizzle on the sauce and serve.

This bowl is full of fresh, unseasoned ingredients that are plenty flavorful on their own and require little seasoning but I think the vinaigrette really ties the whole bowl together. Plus, I love sriracha!