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In recent years, plant-based meals have surged in popularity, reflecting a broader shift towards healthier eating habits. As more people become conscious of their dietary choices, the demand for meals that are not only nutritious but also visually appealing has grown. Enter the Vibrant Quinoa & Roasted Veggie Power Bowl—a dish that embodies this trend with its kaleidoscope of colors and flavors. This power bowl is not just a feast for the eyes; it is also packed with nutrients, making it an excellent choice for anyone looking to enhance their diet with wholesome ingredients.

Quinoa and Roasted Veggie Power Bowls

Discover the goodness of Vibrant Quinoa & Roasted Veggie Power Bowls, a perfect blend of flavor and nutrition! Bursting with seasonal vegetables and nutrient-rich quinoa, these bowls make healthy eating exciting. Packed with essential vitamins, antioxidants, and proteins, they're a visual and culinary delight. Whether you're meal prepping or looking for a quick weeknight dinner, this colorful dish empowers your plant-based journey while promoting sustainability. Dive in and create your own flavorful masterpiece!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, diced

1 bell pepper (red or yellow), diced

1 small red onion, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

Fresh herbs (e.g., parsley or cilantro), for garnish

Tahini dressing (store-bought or homemade), for drizzling

Instructions
 

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

    Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). 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 for 5 minutes, then fluff with a fork.

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

        Bake: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.

          Assemble Power Bowls: In a bowl, layer a serving of fluffy quinoa, topped with the roasted vegetables. Add slices of avocado on top and drizzle with tahini dressing.

            Garnish: Finish with a sprinkle of fresh herbs to add even more flavor and a pop of color.

              Serve: Enjoy your quinoa and roasted veggie power bowl warm or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings