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In recent years, power bowls have surged in popularity as a staple in health-conscious diets. These nutrient-packed meals, often brimming with vibrant vegetables, hearty grains, and protein-rich ingredients, have captured the attention of food enthusiasts and health advocates alike. Among the various power bowl recipes, quinoa and roasted veggie power bowls stand out for their exceptional balance of flavors, textures, and nutritional benefits.

Quinoa and Roasted Veggie Power Bowls

Discover the delicious trend of quinoa and roasted veggie power bowls, a vibrant and nutritious meal perfect for health-conscious eaters! Packed with protein-rich quinoa and an assortment of roasted vegetables, these bowls offer an exciting blend of flavors and textures. Learn how to create customizable power bowls with fresh ingredients and various toppings that elevate both taste and nutrition. Perfect for meal prep, these bowls make it easy to enjoy a wholesome, satisfying dish any time. Transform your mealtime with this healthy culinary favorite!
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Ingredients
  

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

Salt and pepper to taste

For the Roasted Veggies:

1 medium zucchini, diced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 small red onion, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Toppings:

1 avocado, sliced

1 cup baby spinach

¼ cup crumbled feta cheese (or vegan alternative)

¼ cup sliced almonds (or walnuts)

Fresh herbs (e.g., parsley or cilantro) for garnish

Optional: Balsamic glaze for drizzling

Instructions
 

Prepare the Quinoa:

    - In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Stir in 1 tablespoon of olive oil, and season with salt and pepper to taste.

      Roast the Veggies:

        - Preheat your oven to 400°F (200°C). In a large mixing bowl, combine diced zucchini, bell pepper, cherry tomatoes, and sliced red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are well coated.

          - Spread the veggie mix in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

            Assemble the Power Bowls:

              - In each serving bowl, layer a generous scoop of fluffy quinoa at the bottom. Top with a mix of roasted veggies, a handful of fresh baby spinach, and slices of avocado.

                - Sprinkle crumbled feta and sliced almonds over the top. Garnish with fresh herbs and a drizzle of balsamic glaze if desired.

                  Serve:

                    - Enjoy your nourishing Quinoa and Roasted Veggie Power Bowls warm, or let them cool for a refreshing meal prep option. These bowls are perfect for lunch or dinner!

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