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In today's health-conscious world, power bowls have emerged as a popular choice for those seeking nutritious, balanced meals that do not compromise on flavor. Among these delicious offerings, Quinoa and Roasted Veggie Power Bowls stand out for their vibrant flavors and wholesome ingredients. These bowls are not just visually appealing; they are also a celebration of nourishing components that cater to a variety of dietary preferences, including vegetarian and gluten-free options. This article will guide you through creating this satisfying dish, exploring the benefits of each ingredient and providing insights into preparation techniques.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant world of Quinoa and Roasted Veggie Power Bowls, a perfect choice for those seeking nutritious and delicious meals. Packed with protein, fiber, and essential vitamins, these bowls are not only visually stunning but cater to various dietary needs. Dive into the preparation of this nutrient-dense dish, learn about the benefits of quinoa, and explore how to elevate your meals with fresh, seasonal vegetables. Embrace the versatility of power bowls and enjoy a satisfying, healthy dining experience!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth or water

1 medium zucchini (sliced)

1 bell pepper (diced, any color)

1 cup cherry tomatoes (halved)

1 medium red onion (sliced)

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado (sliced)

1/4 cup feta cheese (crumbled, optional)

1/4 cup tahini or your favorite dressing

Fresh parsley or cilantro (for garnish)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with vegetable broth or water. Bring to a boil, lower the heat, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

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

        Bake the Veggies: Spread the vegetables out in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

          Assemble the Bowls: In each bowl, create a bed of quinoa, and then top with the roasted veggies. Add sliced avocado, crumbled feta cheese (if using), and a drizzle of tahini or your favorite dressing.

            Garnish and Serve: Finish with a sprinkle of fresh parsley or cilantro for added freshness. Serve immediately and enjoy your nourishing bowl!

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