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In recent years, power bowls have surged in popularity as a go-to meal option for health-conscious individuals seeking a balanced, nutritious diet. These bowls are a symphony of flavors and nutrients, combining whole grains, proteins, and a rainbow of colorful vegetables. They offer a convenient way to incorporate a variety of food groups into a single dish, making them perfect for busy lifestyles. Today, we are excited to share a recipe that embodies the essence of power bowls: Vibrant Quinoa & Roasted Veggie Power Bowls. This dish not only tantalizes the taste buds but also delivers an array of health benefits, ensuring that every bite contributes to your well-being.

Quinoa and Roasted Veggie Power Bowls

Discover the delicious and nutritious world of Vibrant Quinoa & Roasted Veggie Power Bowls! These colorful meals blend quinoa, a protein-rich superfood, with an array of roasted vegetables such as zucchini, bell peppers, and cherry tomatoes. Perfect for a balanced diet, they offer essential vitamins and minerals. Top it off with a creamy tahini dressing for an explosion of flavor. Ideal for meal prep or a quick, healthy dinner, this power bowl is a feast for the eyes and body!
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Ingredients
  

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 teaspoon salt

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Dressing:

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon maple syrup or honey

1 tablespoon water (more if needed)

Salt, to taste

Toppings:

Fresh cilantro or parsley, chopped

Avocado slices

Crumbled feta or goat cheese (optional)

Lemon wedges for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, olive oil, and salt. Reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Veggies: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the diced zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

      Roast the Veggies: Spread the seasoned veggies in an even layer on the baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

        Make the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if it’s too thick. Season with salt to taste.

          Assemble the Bowls: In each serving bowl, start by adding a generous scoop of the cooked quinoa. Top with roasted veggies. Drizzle the tahini dressing over the top.

            Garnish and Serve: Add chopped herbs, avocado slices, and crumbled cheese if desired. Serve with lemon wedges on the side for an added zing.

              Prep Time, Total Time, Servings:

                15 minutes | 45 minutes | Serves 4