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Spices are the unsung heroes in the kitchen, and when it comes to creating a flavorful Vibrant Quinoa and Roasted Veggie Power Bowl, their importance cannot be overstated. Here are some suggested spices that will elevate the dish:

Quinoa and Roasted Veggie Power Bowls

Discover the deliciousness of the Vibrant Quinoa and Roasted Veggie Power Bowl, a perfect blend of flavor and nutrition. With quinoa as a hearty base, this bowl combines roasted seasonal vegetables and chickpeas for added protein, making it a satisfying meal. It's not just about taste; the array of colors and textures makes it visually appealing. Easy to prepare and highly customizable, this power bowl is ideal for healthy eating enthusiasts looking for a nutrient-packed meal. Get ready to mix and match ingredients to create your own vibrant masterpiece!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 can (15 oz) chickpeas, drained and rinsed

1 avocado, sliced

Fresh cilantro or parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed. Set aside.

      While the quinoa is cooking, prepare the vegetables. On a large baking sheet, combine the diced zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

        Roast the vegetable mixture in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

          While the veggies are roasting, in a small skillet over medium heat, add the chickpeas. Lightly season with salt, pepper, and a drizzle of olive oil if desired. Sauté for about 5-7 minutes until warmed through and slightly crispy.

            To assemble your power bowls, divide the cooked quinoa among four bowls. Top each bowl with the roasted veggies, sautéed chickpeas, and slices of avocado.

              Garnish with fresh cilantro or parsley and serve with lemon wedges on the side for an extra zing.

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