Veggie Quinoa Power Bowl

This Veggie and Quinoa Power Bowl celebrates nourishment in its most vibrant form. Each colorful component brings not just visual appeal but a unique nutritional benefit to your table. The fluffy quinoa forms a protein-rich base while the rainbow of roasted vegetables adds depth and sweetness. The earthy beans provide substance, and the nuts offer a satisfying crunch that ties everything together.

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The magic of this power bowl lies in its lemon vinaigrette - bright, zesty and with just enough sweetness to complement the earthy roasted vegetables. Each spoonful delivers a perfect balance of textures and flavors, from the soft quinoa to the caramelized vegetables and crunchy nuts. It's a meal that satisfies completely while providing sustained energy throughout your day.

• Grains: 1 cup (180 g) quinoa, rinsed and 2 cups (480 ml) water or vegetable broth
• Vegetables: 1 medium red bell pepper, diced; 1 medium zucchini, sliced; 1 medium carrot, sliced; 1 small red onion, cut into wedges; 1 cup (150 g) cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; salt and black pepper, to taste
• Beans: 1 can (400 g) black beans or chickpeas, drained and rinsed
• Nuts and Seeds: 1/4 cup (30 g) roasted almonds or walnuts, roughly chopped; 2 tablespoons pumpkin seeds (pepitas)
• Lemon Vinaigrette: 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; 1 small garlic clove, finely minced; salt and black pepper, to taste

Prepare the vegetables

Preheat the oven to 425°F (220°C). Arrange the bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.

Roast the vegetables

Roast vegetables for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.

Cook the quinoa

Meanwhile, combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Make the vinaigrette

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper to make the vinaigrette.

Assemble the bowls

To assemble, divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.

Serve

Serve immediately, or refrigerate for a refreshing cold bowl.

For the most flavorful quinoa, toast it dry in the saucepan for 1-2 minutes before adding liquid. The vegetables can be roasted ahead of time and stored in the refrigerator for 3-4 days, making this an excellent meal prep option. For a warm serving, simply reheat the quinoa and vegetables separately before assembling.

This recipe welcomes seasonal adaptations. In summer, try adding grilled corn or summer squash. In fall, roasted butternut squash and brussels sprouts work beautifully. For a Mediterranean twist, add olives and swap the beans for lentils. Make it vegan by using maple syrup instead of honey in the dressing.

Serve this power bowl as a complete meal on its own, or pair with a simple side salad for extra greens. For a heartier dinner, add a poached egg on top - the runny yolk creates a delicious secondary sauce that enriches the whole dish. This bowl also makes an excellent packed lunch for work or school.

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This Veggie and Quinoa Power Bowl represents mindful eating at its best - nutritionally balanced, environmentally friendly, and deeply satisfying. The combination of protein-rich quinoa, fiber-packed vegetables, and healthy fats from the nuts and dressing creates a meal that nourishes completely. As you enjoy each colorful spoonful, remember that good food is about more than just taste - it's about feeling energized and balanced after your meal.

Recipe FAQs

→ Can I use other grains instead of quinoa?

Yes, grains like couscous, brown rice, or farro can be used as alternatives, adjusting cooking times accordingly.

→ What are good protein additions for this bowl?

Besides beans, consider adding grilled tofu, chickpeas, or a poached egg for extra protein.

→ How to make the dish vegan?

Use maple syrup instead of honey in the lemon vinaigrette to keep it fully plant-based.

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast vegetables can be made in advance and refrigerated; reheat before assembling to retain flavor.

→ What nuts complement this bowl best?

Roasted almonds, walnuts, or even pumpkin seeds add a satisfying crunch and nutty flavor.

→ Is this suitable for gluten-free diets?

Yes, quinoa and the listed ingredients are naturally gluten-free, but verify canned beans and broth labels.