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In the realm of healthy eating, power bowls have quickly become a beloved choice for those looking to enjoy a nutritious and satisfying meal. These bowls are not only visually appealing, but they also offer a balanced combination of flavors, textures, and essential nutrients that cater to diverse dietary preferences. Among the myriad of power bowl recipes, the Vibrant Quinoa and Roasted Veggie Power Bowls stand out as a particularly nourishing and colorful option. This article serves as a comprehensive guide to crafting this delightful dish, celebrating its health benefits, detailing the ingredients, and providing step-by-step preparation instructions.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant and nutritious world of Quinoa and Roasted Veggie Power Bowls! This delicious dish combines fluffy quinoa, seasonal roasted vegetables, and protein-packed chickpeas, creating a satisfying meal that's both visually stunning and healthy. Packed with essential nutrients, these bowls are perfect for meal prep or cozy dinners. Explore easy preparation steps, ingredient tips, and customizable options to make this dish your own. Enjoy a wholesome meal that celebrates flavor and health!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, diced

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

2 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 cup baby spinach or arugula

¼ cup crumbled feta cheese or dairy-free alternative (optional)

Fresh lemon juice for drizzling

Fresh herbs like parsley or cilantro for garnish

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, stir briefly, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

      Prepare the Vegetables: While the quinoa is cooking, chop the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes.

        Season and Roast: On a large baking sheet, spread out the diced zucchini, bell peppers, and red onion. Drizzle with the olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to coat the vegetables evenly. Roast them in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

          Add Chickpeas: After 15 minutes of roasting, add the drained chickpeas to the baking sheet, toss them with the roasted vegetables, and continue baking for another 10 minutes until heated through.

            Assemble the Bowls: In each serving bowl, add a scoop of the cooked quinoa as the base. Top with a generous portion of the roasted veggie and chickpea mixture. Add a handful of baby spinach or arugula.

              Garnish: Finish each power bowl with sliced avocado, a sprinkle of crumbled feta cheese (if using), and a drizzle of fresh lemon juice. Garnish with chopped fresh herbs for an added burst of flavor.

                Serve: Enjoy your vibrant quinoa and roasted veggie power bowls warm or at room temperature. Feel free to customize your bowls with additional toppings like nuts, seeds, or different sauces.

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