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Crispy chickpeas are the ultimate addition to your Vibrant Quinoa & Roasted Veggie Power Bowls. Not only do they provide a delightful crunch, but they also add a protein-packed punch. To prepare them, start by preheating your oven to 400°F (200°C).

Quinoa and Roasted Veggie Power Bowls

Dive into the world of plant-based nutrition with the Vibrant Quinoa & Roasted Veggie Power Bowls, a colorful and nutritious meal that’s perfect for anyone looking to enhance their diet! Featuring fluffy quinoa, an assortment of roasted vegetables like sweet potatoes and bell peppers, and protein-packed chickpeas, this dish is both satisfying and visually stunning. Drizzled with a creamy tahini dressing, it's an ideal choice for meal prep, allowing you to enjoy healthy, delicious meals throughout the week. Discover how easy it is to nourish your body while indulging in vibrant flavors and textures!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium sweet potato, diced

1 red bell pepper, chopped

1 zucchini, sliced

1 red onion, chopped

2 cups broccoli florets

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 can (15 oz) chickpeas, drained and rinsed

1 avocado, sliced

1/4 cup fresh parsley, chopped

1 lemon, zested and juiced

1/4 cup tahini

2 tablespoons water (to thin the tahini)

Optional: feta cheese or nutritional yeast, for garnish

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Once done, fluff with a fork and set aside.

      Roast the Vegetables: On a large baking sheet, combine the diced sweet potato, red bell pepper, zucchini, red onion, and broccoli florets. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until all the veggies are well coated. Spread them in a single layer and roast in the preheated oven for 20-25 minutes or until golden brown and tender, tossing halfway through.

        Prepare the Chickpeas: While the vegetables are roasting, you can prepare the chickpeas. In a small bowl, toss the drained and rinsed chickpeas with a little olive oil, salt, and pepper. You can roast them on a separate baking sheet for the last 10-15 minutes of the vegetable roasting time for extra crispiness.

          Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon zest, lemon juice, and water. Adjust consistency by adding more water if needed, and season with salt to taste.

            Assemble the Bowls: In bowls, start with a base of cooked quinoa. Top with an assortment of roasted vegetables and crispy chickpeas. Add slices of avocado and a sprinkle of fresh parsley. Drizzle with tahini dressing, and if desired, add feta cheese or nutritional yeast for extra flavor.

              Enjoy: Serve immediately while warm, or prepare it in advance for a delicious meal prep option!

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings