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In the world of healthy eating, power bowls have emerged as a prominent trend, capturing the attention of health enthusiasts and food lovers alike. These vibrant, nutrient-dense meals are designed to provide a balance of macronutrients, vitamins, and minerals, making them an excellent choice for anyone looking to elevate their culinary repertoire while nourishing their bodies. With the growing popularity of plant-based diets, power bowls have become a staple in many households, offering versatility and flavor while catering to a variety of dietary preferences.

Quinoa and Roasted Veggie Power Bowls

Discover the delightful world of quinoa and roasted veggie power bowls, a trending meal that's both nourishing and versatile. Loaded with complete protein, vitamins, and minerals, quinoa pairs beautifully with colorful roasted vegetables for a satisfying dish. Perfect for meal prep and easily customizable, these bowls cater to various tastes and dietary preferences. Enjoy a delicious balance of flavors while supporting your health goals with this simple yet nutritious 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 medium red onion, diced

1 cup sweet potato, peeled and cubed

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 avocado, sliced

1 cup baby spinach or kale

1/4 cup feta cheese or vegan alternative (optional)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

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

    Roast the Veggies: On a large baking sheet, combine the diced zucchini, red bell pepper, cherry tomatoes, red onion, and sweet potato. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

      Bake: Spread the vegetables in a single layer and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.

        Cook Quinoa: While the veggies are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

          Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top with the roasted veggies, a handful of fresh spinach or kale, and slices of avocado. If desired, sprinkle with feta cheese and garnish with fresh parsley.

            Serve: Serve the power bowls with lemon wedges on the side for an extra burst of flavor. Enjoy your healthy and energizing meal!

              Prep Time, Total Time, Servings:

                15 minutes | 45 minutes | 4 servings