Chickpea and Quinoa Bowl With Mashed Potatoes

This chickpea and quinoa bowl combines a rich tomato sauce with creamy mashed potatoes and tender spinach. It is colorful, comforting and made with simple plant-based ingredients.

Although the meal has three separate components, they can all cook at the same time. Therefore, the entire dish is ready in approximately 30 minutes. It is a lovely choice for an easy vegan lunch or dinner.

WHY YOU’LL LOVE THIS CHICKPEA AND QUINOA BOWL?

Chickpeas and quinoa make the tomato sauce hearty and satisfying. Meanwhile, the mashed potatoes add a soft and creamy texture. The lightly cooked spinach brings freshness and color to the plate.

You can also adapt the recipe with ingredients you already have. For example, replace regular potatoes with sweet potatoes or use another leafy green instead of spinach.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2
Course: Main course
Author: Natali Smilevska — Just Flora No Fauna

INGREDIENTS

• 2 medium potatoes, peeled and cut into small pieces
• ¼ cup (approximately 45 g) uncooked quinoa, thoroughly rinsed
• 1 can (400 g) chickpeas, drained and rinsed
• 1½ cups (approximately 360 ml) plain tomato sauce or passata
• 1 garlic clove, finely chopped or minced
• ¼ teaspoon curry powder
• 150 g fresh spinach
• Salt and black pepper, to taste
• 1 tablespoon olive oil, for serving
• A small amount of water, if needed

INSTRUCTIONS

1. Place the potatoes in a saucepan and cover them with water. Add a small pinch of salt, bring to a boil and cook for 12–15 minutes, or until completely tender.
2. Meanwhile, add the tomato sauce, rinsed quinoa, garlic and curry powder to a second saucepan. Season with salt and black pepper.
3. Bring the sauce to a gentle simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the quinoa is tender. If the sauce becomes too thick before the quinoa is cooked, add a small amount of water.
4. Once the potatoes are tender, reserve two tablespoons of their cooking water. Drain the potatoes and mash them with the reserved water. Season with salt and black pepper.
5. Add the drained chickpeas to the cooked quinoa and tomato sauce. Stir well and cook for another 3–5 minutes.
6. Next, bring a small saucepan of water to a boil. Add the spinach and cook it for 30–60 seconds, until bright green and slightly wilted. Drain it thoroughly and season with a small pinch of salt.
7. Arrange the spinach and mashed potatoes on two plates. Spoon the chickpea and quinoa tomato sauce over the potatoes. Finally, drizzle with olive oil and serve warm.

SERVING AND STORAGE

Serve this chickpea and quinoa bowl on its own or with fresh bread and a simple salad. For a light starter, try my Easy Vegan Tomato Soup With Pasta.

Allow any leftovers to cool completely. Store the components in covered containers in the refrigerator for up to three days. Reheat the mashed potatoes and tomato sauce gently, adding a splash of water if needed.

If you make this chickpea and quinoa bowl or any other recipe from my blog, I would love to see it! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.

Thank you for following and supporting what I do. Wishing you a lovely day! 💖

Hugs,
Natali