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In today’s fast-paced world, finding nutritious meals that are not only delicious but also visually appealing can be a challenge. Enter the Vibrant Quinoa and Roasted Veggie Power Bowl—a colorful and nourishing dish packed with wholesome ingredients. This recipe combines the protein-rich goodness of quinoa, the earthy flavors of roasted vegetables, and the satisfying crunch of chickpeas, making it an ideal option for anyone looking to embrace a healthy lifestyle.

Quinoa and Roasted Veggie Power Bowls

Discover the Vibrant Quinoa and Roasted Veggie Power Bowl, a nutritious and visually stunning meal perfect for any health enthusiast. Packed with protein-rich quinoa, earthy roasted veggies, and crunchy chickpeas, this dish offers a delightful medley of flavors and textures. It's easy to prepare and ideal for meal prepping or quick dinners. Enjoy a colorful, wholesome meal that energizes your day while satisfying your taste buds. Embrace healthy eating with this delicious recipe!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 red onion, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 can (15 oz) chickpeas, drained and rinsed

¼ cup fresh parsley, chopped (for garnish)

½ avocado, sliced (for topping)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Quinoa: In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

      Roast the Vegetables: On a large baking sheet, arrange the diced zucchini, red bell pepper, cherry tomatoes, broccoli florets, and red onion. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything to coat evenly.

        Bake: Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly charred, stirring halfway through.

          Cook Chickpeas: While the vegetables are roasting, heat a small skillet over medium heat. Add drained chickpeas with a pinch of salt, and sauté for about 5-7 minutes until warmed and slightly crispy.

            Assemble the Bowls: In large bowls, start with a base of cooked quinoa. Top with the roasted vegetables, sautéed chickpeas, and sliced avocado.

              Garnish and Serve: Sprinkle fresh parsley on top and serve with lemon wedges for a zesty kick. Enjoy your nutritious power bowls warm!

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings