Go Back
In today's fast-paced world, finding nutritious and delicious meals that are easy to prepare can be a challenge. For those striving to maintain a healthy lifestyle, the Quinoa & Roasted Veggie Power Bowl stands out as a beacon of culinary simplicity and nutritional richness. This vibrant dish not only showcases the versatility of quinoa but also highlights the goodness of a variety of roasted vegetables, making it a feast for both the eyes and the palate. Whether you're vegetarian, vegan, or simply seeking to incorporate more plant-based meals into your diet, this power bowl is a fantastic choice that delivers on taste, health benefits, and satisfaction.

Quinoa and Roasted Veggie Power Bowls

Discover the deliciousness of the Quinoa & Roasted Veggie Power Bowl, a perfect blend of nutrition and simplicity. This vibrant meal features protein-packed quinoa and an assortment of roasted vegetables, making it ideal for anyone aiming for a healthy lifestyle. Easy to prepare and customizable to your taste, this power bowl provides essential nutrients, supports digestion, and keeps you satisfied. Learn how to craft this colorful dish and enjoy a nutritious meal any time of day!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 medium sweet potato (peeled and diced)

1 red bell pepper (diced)

1 zucchini (sliced)

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 can (15 oz) chickpeas (drained and rinsed)

1 avocado (sliced)

1/4 cup tahini

2 tablespoons lemon juice

Fresh parsley (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

    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 or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      While the quinoa is cooking, prepare the veggies. In a large bowl, toss the diced sweet potato, red bell pepper, zucchini, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

        Spread the vegetables in a single layer on the prepared baking sheets. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

          In the same bowl, add the drained chickpeas and toss them with the leftover oil and seasonings from the veggies. Spread them on the other baking sheet and roast for about 15 minutes, or until slightly crispy.

            In a small bowl, whisk together the tahini, lemon juice, a pinch of salt and water to achieve a drizzling consistency. Adjust the seasoning as needed.

              Once all components are cooked, assemble your power bowls. Start with a base of quinoa, add a generous scoop of roasted veggies, chickpeas, and sliced avocado. Drizzle with tahini sauce and garnish with fresh parsley.

                Serve immediately and enjoy your nutrient-packed quinoa and roasted veggie power bowls!

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