Magnesium Power Bowl - vegan, gluten free and delicious! Full of healthy magnesium, protein, iron, fibre and healthy fats. #vegan #glutenfree #healthy #powerbowl #recipe

Picky Diet Power Bowl


This power bowl recipe was born while writing a post on easy ways to get more magnesium. As I was going through the list of magnesium rich foods I had a tiny aha moment of brilliance - why not combine all these foods in one beautiful, delicious bowl! And here it is!

Magnesium is an important mineral in your body and yet studies show that more than 50 percent of us are deficient. It plays a vital role in muscle and bone health, good sleep, healthy thyroid function, anxiety, heart health to name a few. Find out more about magnesium and simple ways to get more in your day - Better Sleep and Boost Your Mood with One Simple Mineral.

This recipe is full of magnesium rich foods like spinach, hemp seeds, almonds, black beans and avocado. Not only is is rich in magnesium, it is also high in protein, iron, fibre and healthy fats. It's simple to make and versatile - if you aren't in a bowl mood, put all the ingredients in a wrap or leave the spinach uncooked and make it a salad. Any way you decide to make it, the nutritional benefits of the combined ingredients are amazing. 



makes 2 bowls

  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 4 cups packed spinach
  • 1 Tbsp olive oil
  • 1/2 can of black beans, rinsed and drained
  • 2 Tbsp hemp seeds
  • 1/3 cup slivered almonds
  • 1/2 avocado, pitted and sliced


  • 1/4 cup hummus
  • 1 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • fresh ground sea salt and pepper

Tips & Nutrition

This power bowl is full of magnesium rich foods as well as protein, iron, fibre and healthy fats. 

It is a very versatile dish, you can take all the ingredients and put them into wraps for a 'to go' lunch or you can omit the quinoa, leave the spinach raw and make it a salad. So many healthy, delicious options!

You will have extra quinoa that you can keep in an airtight container in the fridge for a couple days to use for other meals. I like to use it with the left over black beans, whatever veggies I have on hand and some hummus for a super simple bowl. 


Combine the quinoa and water in a medium pot and bring to a boil, reduce heat and cover. Let simmer for about 15 minutes - until all the water has been absorbed.

While the quinoa is cooking, whisk together the ingredients for the sauce - hummus, lemon juice garlic powder and salt and pepper - until they are well combined and creamy. 

In a large sauté pan, lightly sauté the spinach and olive oil on low heat until just wilted. 

In each bowl add a few big spoonfuls of the cooked quinoa and divide up the spinach, black beans, hemp seeds, almonds, sauce and top both bowls with sliced avocado. 

Stir it all up and enjoy! 


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