A vibrant, nourishing bowl featuring fluffy quinoa, crisp vegetables, creamy avocado, and roasted tofu, all tied together with a bright, tangy Carrot Ginger Sauce. This dish is colorful, refreshing, and packed with plant-based goodness.
Why You’ll Love This Recipe
This quinoa salad bowl offers a satisfying blend of textures and flavors—creamy, crunchy, tangy, and savory. It’s perfect for meal prep, highly customizable, and full of wholesome ingredients. The Carrot Ginger Sauce is bold, citrusy, and unforgettable, turning a simple bowl into something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Carrot Ginger Sauce
1 cup chopped raw carrots
2 cloves garlic
1/4 cup olive oil
2 tbsp tahini
3 tbsp fresh lemon juice
1 rounded tsp minced fresh ginger
3 tbsp fresh orange juice
1/2 tsp fresh lime juice
Salt and pepper to taste
For the Quinoa Salad Bowl
2 cups cooked quinoa
3 cups spring mix or mixed greens
1 cup oven-roasted carrot pieces
1 cup baked tofu cubes
1/2 cup diced red bell pepper
1 cup thinly sliced purple cabbage
1 avocado, cubed
1/2 cup raw carrot curls
Extra Carrot Ginger Sauce for drizzling
Directions
Prepare the Carrot Ginger Sauce:
Add carrots, garlic, olive oil, tahini, lemon juice, ginger, orange juice, lime juice, salt, and pepper to a high-speed blender. Blend until smooth and creamy. If needed, add a small splash of water or citrus juice to thin.
Assemble the Base:
In a large bowl, toss the cooked quinoa and spring mix with a few spoonfuls of the Carrot Ginger Sauce until lightly coated.
Add the Vegetables and Tofu:
Arrange roasted carrots, baked tofu cubes, diced red bell pepper, purple cabbage, avocado cubes, and carrot curls over the quinoa mixture.
Finish with Sauce:
Drizzle more Carrot Ginger Sauce over the top before serving.
Servings and timing
This recipe makes 2 hearty servings or 3 lighter servings.
Prep Time: 20 minutes
Cook Time (for roasted carrots and tofu if not prepped ahead): 25–30 minutes
Total Time: 45–50 minutes
Variations
Swap the greens: Use baby spinach, arugula, or romaine.
Change the grain: Try brown rice, barley, or couscous.
Add protein: Use chickpeas, tempeh, or grilled halloumi cheese.
Boost crunch: Add toasted seeds or nuts such as sunflower seeds or sliced almonds.
Make it spicy: Add a pinch of cayenne or a sliced chili to the sauce.
Storage/Reheating
Sauce: Keep refrigerated in an airtight jar for up to 4–5 days. Stir before using.
Salad components: Store quinoa, tofu, vegetables, and sauce separately for best freshness. They will keep 3–4 days in the refrigerator.
Reheating: Reheat quinoa and tofu lightly on the stove or in the microwave. Keep vegetables and sauce cold for best texture.
FAQs
How long does the Carrot Ginger Sauce last in the refrigerator?
It stays fresh for 4–5 days when stored in an airtight container.
Can I use baby carrots for the sauce?
Yes, as long as they are raw; just chop them for easier blending.
Do I need a high-speed blender?
A high-speed blender gives the smoothest texture, but a regular blender works if the carrots are chopped finely.
Can I make this bowl ahead for meal prep?
Yes—prepare the components separately and assemble right before serving.
How do I make the bowl more filling?
Add chickpeas, extra tofu, seeds, or nuts for additional protein and healthy fats.
Can I roast the carrots and tofu at the same time?
Yes—roast them on separate trays at 400°F (200°C) for about 25–30 minutes.
What can I use instead of tahini?
You can substitute almond butter or cashew butter for a similar creaminess.
Can I freeze the Carrot Ginger Sauce?
It can be frozen, but the texture may change slightly. Stir well after thawing.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
What other vegetables work well in this bowl?
Cucumbers, cherry tomatoes, steamed broccoli, or roasted sweet potatoes are great additions.
Conclusion
This Quinoa Salad Bowl with Carrot Ginger Sauce is a fresh, vibrant, and nourishing meal that’s simple to prepare yet full of flavor. Whether you’re meal prepping or looking for a wholesome lunch or dinner, this bowl delivers balanced nutrition and delicious satisfaction in every bite.
A vibrant and nourishing quinoa salad bowl packed with colorful vegetables, creamy avocado, roasted tofu, and a zesty Carrot Ginger Sauce. Perfect for meal prep and customizable to your taste.
Ingredients
1 cup chopped raw carrots
2 cloves garlic
1/4 cup olive oil
2 tbsp tahini
3 tbsp fresh lemon juice
1 rounded tsp minced fresh ginger
3 tbsp fresh orange juice
1/2 tsp fresh lime juice
Salt and pepper to taste
2 cups cooked quinoa
3 cups spring mix or mixed greens
1 cup oven-roasted carrot pieces
1 cup baked tofu cubes
1/2 cup diced red bell pepper
1 cup thinly sliced purple cabbage
1 avocado, cubed
1/2 cup raw carrot curls
Extra Carrot Ginger Sauce for drizzling
Instructions
Prepare the Carrot Ginger Sauce: Add carrots, garlic, olive oil, tahini, lemon juice, ginger, orange juice, lime juice, salt, and pepper to a high-speed blender. Blend until smooth and creamy. Add a splash of water or citrus juice to thin if needed.
Assemble the Base: In a large bowl, toss the cooked quinoa and spring mix with a few spoonfuls of the Carrot Ginger Sauce until lightly coated.
Add the Vegetables and Tofu: Arrange roasted carrots, baked tofu cubes, diced red bell pepper, purple cabbage, avocado cubes, and carrot curls over the quinoa mixture.
Finish with Sauce: Drizzle more Carrot Ginger Sauce over the top before serving.
Notes
Use a high-speed blender for the smoothest sauce texture.
Store components separately if prepping ahead for freshness.
You can roast the carrots and tofu together at 400°F (200°C) for 25–30 minutes.
Substitute tahini with almond or cashew butter if desired.
To make it spicier, add cayenne or chili to the sauce.
