Veggie and Quinoa Power Bowl

Bring a burst of color and nutrition to your table with this Veggie and Quinoa Power Bowl. Perfect for a healthy lunch or a satisfying dinner, this dish combines the heartiness of grains with the savory depth of roasted vegetables and a refreshing citrus finish.

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Roasting seasonal vegetables like red bell peppers and zucchini brings out their natural sweetness, providing a beautiful contrast to the fluffy quinoa and protein-rich beans. This bowl is a versatile staple for anyone seeking a balanced, gluten-free meal.

Ingredients

• Grains: 1 cup (180 g) quinoa, rinsed; 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

Instructions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

Serve immediately, or refrigerate for a refreshing cold bowl.

Zusatztipps für die Zubereitung

For the best flavor, use vegetable broth instead of water when cooking the quinoa. Ensure you rinse the quinoa beforehand to remove any bitterness. When roasting, spread the vegetables in a single layer on the baking sheet to ensure they caramelize rather than steam.

Varianten und Anpassungen

You can easily swap in seasonal vegetables like sweet potato, broccoli, or cauliflower. For an extra protein boost, consider adding grilled tofu or a poached egg. To keep the recipe strictly vegan, use maple syrup instead of honey in the lemon vinaigrette.

Serviervorschläge

Serve this power bowl warm for a comforting dinner or chilled for a refreshing office lunch. For a tangy finishing touch, a sprinkle of crumbled feta cheese makes an excellent optional topping.

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With 420 calories and 13g of protein per serving, this Veggie and Quinoa Power Bowl is a wholesome way to fuel your body. Enjoy the harmony of fresh ingredients and zest in every bite.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Swap in any seasonal vegetables you enjoy such as sweet potato, broccoli, cauliflower, or eggplant. The roasting method works beautifully with most vegetables.

→ How long does this keep in the refrigerator?

This bowl stores well for 3-4 days when kept in an airtight container. The quinoa absorbs the vinaigrette flavors over time, making leftovers even more delicious.

→ Can I make this vegan?

Yes. Simply use maple syrup instead of honey in the vinaigrette. The rest of the ingredients are naturally plant-based.

→ What protein alternatives work well?

Grilled tofu, tempeh, or a poached egg make excellent protein additions. You can also use chickpeas instead of black beans for variety.

→ Is this bowl gluten-free?

Yes. Quinoa is naturally gluten-free. Just ensure any vegetable broth you use is certified gluten-free and check canned beans for additives.