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In today's fast-paced world, where convenience often takes precedence over nutrition, finding meals that are both satisfying and healthy can present a significant challenge. Enter Quinoa & Roasted Veggie Power Bowls—an innovative culinary solution that combines vibrant flavors with essential nutrients. These power bowls are not just a feast for the eyes; they are a powerhouse of health benefits, packed with protein, fiber, and a variety of vitamins that support overall well-being. Whether you're a busy professional, a health-conscious individual, or simply someone looking to enjoy a delicious meal, this recipe is designed to fuel your body while tantalizing your taste buds.

Quinoa and Roasted Veggie Power Bowls

Discover the delicious and nutritious world of Quinoa & Roasted Veggie Power Bowls! This recipe is perfect for anyone looking to enjoy a quick, satisfying meal packed with protein, fiber, and vitamins. With quinoa as the base and a colorful mix of roasted vegetables, you're in for a health boost that's also a feast for the eyes. Learn how to create this versatile dish that can be customized with your favorite ingredients, and elevate your eating habits effortlessly. Dive into a healthy eating experience that’s as easy to prepare as it is enjoyable!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, chopped

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, chopped

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper, to taste

1 can (15 oz) chickpeas, drained and rinsed

½ avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh parsley or cilantro, for garnish

Lemon wedges, for serving

Instructions
 

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

    Prepare the Quinoa: 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 the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

      Roast the Vegetables: While the quinoa cooks, line a baking sheet with parchment paper. In a large bowl, combine the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss until veggies are well-coated.

        Bake the Veggies: Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

          Prepare the Chickpeas: In a separate bowl, toss the chickpeas with a drizzle of olive oil, salt, and pepper. In the last 10 minutes of the vegetable roasting time, add the chickpeas to the baking sheet to roast alongside the veggies.

            Assemble the Bowls: Once everything is roasted, start assembling your power bowls. Divide the quinoa among serving bowls, top with the roasted veggies and chickpeas. Add slices of avocado and sprinkle with feta cheese, if using.

              Garnish and Serve: Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for an extra zing. Enjoy your nutritious and vibrant power bowl!

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