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In the quest for healthy and satisfying meals, Colorful Quinoa and Roasted Veggie Power Bowls stand out as a vibrant and nutritious option. Perfect for both lunch and dinner, these power bowls combine protein-rich quinoa with an array of roasted vegetables and a creamy tahini dressing. This dish is not only a feast for the eyes but also packed with essential nutrients, making it an ideal choice for those looking to enhance their well-being without sacrificing flavor.

Quinoa and Roasted Veggie Power Bowls

Discover a deliciously vibrant way to enjoy healthy eating with Colorful Quinoa and Roasted Veggie Power Bowls. This nourishing dish combines protein-packed quinoa with an assortment of roasted vegetables and a creamy tahini dressing for a satisfying meal any time of day. Each bite is a delightful blend of flavors and textures, making it a feast for both the eyes and palate. Learn how to create your own colorful bowls, packed with essential nutrients and bursting with flavor. Perfect for meal prep or a quick weeknight dinner!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 medium zucchini, diced

1 medium red bell pepper, chopped

1 cup cherry tomatoes, halved

1 medium red onion, diced

1 cup broccoli florets

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons tahini

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Optional: Sliced avocado, feta cheese, or hummus for topping

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.

    Roast the Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the diced zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets with the olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread the vegetables out in a single layer.

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

        Prepare the Chickpea Dressing: In a small bowl, whisk together the tahini, lemon juice, salt, and a little water (about 1-2 tablespoons) until smooth. The dressing should be pourable; adjust the consistency by adding more water if needed.

          Assemble the Power Bowls: In each serving bowl, layer a base of cooked quinoa, then top with a generous portion of roasted vegetables and chickpeas. Drizzle with the tahini dressing.

            Garnish and Serve: Finish with a sprinkle of fresh parsley and any other optional toppings, such as sliced avocado, crumbled feta cheese, or a dollop of hummus.

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