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In recent years, power bowls have surged in popularity as a go-to option for health-conscious eaters seeking balanced and visually appealing meals. These colorful bowls combine a variety of ingredients to create a complete dish that is not only satisfying but also packed with essential nutrients. Among the myriad of power bowl recipes, the Vibrant Quinoa and Roasted Veggie Power Bowl stands out as a nutritious and visually striking option that embodies the essence of healthy eating.

Quinoa and Roasted Veggie Power Bowls

Discover the Vibrant Quinoa and Roasted Veggie Power Bowl, a colorful and nutritious meal perfect for health enthusiasts. This power bowl pairs protein-rich quinoa with a blend of roasted seasonal vegetables, creating a satisfying dish packed with essential nutrients. Easy to prepare and customize, it’s ideal for meal prep or quick dinners. Enjoy a wholesome, visually appealing meal that supports your healthy eating journey and tantalizes your taste buds!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cups spinach or kale, chopped

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

Balsamic glaze for drizzling (optional)

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork.

      Roast the Vegetables: While the quinoa cooks, prepare the vegetables. On a large baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated. Spread the vegetables out in an even layer.

        Roasting: Roast the veggies in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

          Bring It All Together: In a large mixing bowl, combine the cooked quinoa and roasted veggies. Gently fold in the chopped spinach or kale until wilted (the heat from the quinoa and veggies will help).

            Assembly: Divide the quinoa and veggie mixture among individual bowls. Top with sliced avocado, crumbled feta cheese (if using), and a drizzle of balsamic glaze for added flavor.

              Garnish: Finish with fresh herbs for a burst of freshness.

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