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The Roasted Veggie Quinoa Power Bowl is both healthy and filling. It uses fresh veggies and protein-rich quinoa. This bowl combines flavors and textures in a fun way. You can enjoy it at lunch or dinner. For the full recipe, check below. - Quinoa Use 1 cup of rinsed quinoa. It serves as a great base and is rich in protein. - Vegetables Choose colorful veggies: - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - Chickpeas Add 1 can (15 oz) of chickpeas, drained and rinsed. They add protein and fiber. - Seasonings Season with simple spices: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Garnishes Top with fresh ingredients: - 1 avocado, sliced - Fresh parsley or cilantro for garnish - Lemon wedges for serving This blend of ingredients makes the dish tasty and satisfying. Enjoy making your Roasted Veggie Quinoa Power Bowl! To start, gather all your ingredients. You will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 zucchini, sliced - 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 can (15 oz) chickpeas, drained and rinsed - 1 avocado, sliced - Fresh parsley or cilantro for garnish - Lemon wedges for serving Preheat your oven to 400°F (200°C). This step helps the veggies roast well. Next, prepare a large baking sheet. Spread out the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets. Now, drizzle the vegetables with olive oil. Add garlic powder, smoked paprika, salt, and pepper. Toss everything to coat evenly. This step adds great flavor to your veggies. While the veggies roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa. This is where the magic happens! Reduce the heat to low, cover it, and let it simmer for about 15 minutes. Your quinoa will become fluffy and absorb the broth. In the last few minutes of cooking, add the chickpeas to the baking sheet with the veggies. Toss to combine, and return to the oven. This warms the chickpeas and melds the flavors together. Roast for another 5 minutes until everything is nice and hot. Once done, remove the baking sheet from the oven. Let the vegetables and chickpeas cool slightly. Now, it’s time to build your power bowl! Start by scooping some quinoa as a base into bowls. Top it with the roasted veggies and chickpeas. Now comes the fun part—add sliced avocado on top for creaminess. Garnish with fresh parsley or cilantro for a pop of color. Serve with lemon wedges for an added zing. This bowl is not just healthy; it’s also filling and bursting with flavor. For the full recipe, check out the detailed instructions above. Enjoy your meal! To roast veggies perfectly, start with even cuts. Aim for slices about the same size. This helps them cook evenly. Use a large baking sheet, so veggies have room to breathe. Overcrowding can lead to steaming instead of roasting. I suggest a hot oven at 400°F (200°C). This gives veggies a nice char. Toss them halfway through cooking for even browning. Check for tenderness with a fork. They should be soft but not mushy. Cooking quinoa is simple. First, rinse it under cold water. This removes bitter saponins. Use a 2:1 ratio of broth to quinoa for flavor. Bring the broth to a boil before adding quinoa. Once added, lower the heat and cover. Let it simmer for about 15 minutes. After cooking, let it sit for five minutes. Fluff it gently with a fork for that light, airy texture. This is key for a great power bowl. Presentation makes a power bowl pop. Start with a base of fluffy quinoa. Then, artfully arrange your roasted veggies on top. Add chickpeas for protein and crunch. A slice of avocado adds creaminess and color. Finish with fresh herbs for brightness. Serve with lemon wedges for a refreshing squeeze. This elevates the dish and adds zing. Use colorful veggies for a feast for the eyes. Remember, we eat with our eyes first! For the full recipe, check the details above. {{image_2}} You can switch up the veggies in your power bowl. Try carrots, sweet potatoes, or spinach. Roasting brings out their natural sweetness. Use what you have at home for a unique twist. Mix colors and textures for a fun look. This keeps your meals interesting and tasty. Chickpeas are a great protein source, but you have options. Use black beans for a different flavor. Tofu is another good choice; it soaks up all the spices. Cooked chicken or shrimp can add extra protein for meat lovers. Each option makes your bowl filling and satisfying. This power bowl is already gluten-free and vegan with simple swaps. Quinoa is gluten-free and a great grain choice. For a vegan protein boost, stick with chickpeas or black beans. Make sure to check your vegetable broth for gluten. This makes it easy to enjoy for everyone. Check out the Full Recipe for more ideas on making this dish your own! To keep your Roasted Veggie Quinoa Power Bowl fresh, store it in an airtight container. This helps to keep flavors in and air out. You can refrigerate it for up to four days. Make sure to let the bowl cool down before putting it in the fridge. This prevents moisture build-up, which can make it soggy. When it’s time to enjoy your leftovers, reheat them carefully. You can use a microwave or a skillet. For the microwave, place the bowl in for about 1-2 minutes. Stir halfway through to heat evenly. If you use a skillet, add a splash of water. Cover it and heat on low for about 5 minutes. This keeps the veggies from drying out. Meal prep makes cooking easy and saves time. You can prepare the quinoa and veggies ahead of time. Store each in separate containers. This way, you can mix and match throughout the week. If you want, chop the veggies a day before cooking. Just keep them in the fridge in a sealed bag. For a quick meal, assemble your bowl right before eating. This keeps everything fresh and tasty. For the full recipe, check out the Roasted Veggie Quinoa Power Bowl. Yes, you can make this recipe ahead of time. Cook the quinoa and roast the veggies. Store them separately in the fridge. They stay fresh for about three to four days. When you’re ready to eat, just heat them up together. This makes a quick meal or lunch. If you want to switch it up, try brown rice or farro. These grains have a similar texture. You can also use couscous for a lighter option. Each substitute offers a unique flavor. Adjust the cooking time based on the grain you choose. For storing leftovers, keep them in an airtight container. Make sure they cool down first. You can refrigerate them for up to four days. If you want to enjoy them later, you can freeze them. Just label your container with the date. To reheat, warm it in the microwave or on the stove. Enjoy your tasty meal again! This blog post covers how to make a tasty Roasted Veggie Quinoa Power Bowl. You learned about essential ingredients like quinoa, veggies, and chickpeas. I shared steps for preparing and cooking your meal. Tips on roasting and serving can help improve your bowl. I also provided variations and storage info to suit your needs. Enjoy your cooking adventure, and remember to have fun with each step!

Roasted Veggie Quinoa Power Bowl

Discover the ultimate Roasted Veggie Quinoa Power Bowl that’s both delicious and nutritious! Packed with colorful veggies, protein-rich quinoa, and creamy avocado, this easy recipe is perfect for meal prep or a healthy dinner. In just 45 minutes, you can create a vibrant dish that's not only satisfying but visually appealing. Click to explore the full recipe and elevate your mealtime with this delightful power bowl!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 red bell pepper, diced

1 zucchini, sliced

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 can (15 oz) chickpeas, drained and rinsed

1 avocado, sliced

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread out the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets.

      Drizzle the vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper, then toss to coat evenly.

        Roast the vegetables in the oven for 20-25 minutes, or until they are tender and lightly charred.

          While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.

            In the last few minutes of cooking the quinoa, add the chickpeas to the baking sheet with the veggies, tossing to combine, and return to the oven for another 5 minutes to warm the chickpeas.

              Once done, remove vegetables and chickpeas from the oven and let cool slightly.

                To assemble the power bowl, scoop some quinoa as a base into bowls, top with the roasted veggies and chickpeas, and add sliced avocado on top.

                  Garnish with fresh herbs and serve with lemon wedges for an added zest.

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