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At the heart of our power bowl is quinoa, a remarkable seed often celebrated as a superfood. Unlike many grains, quinoa is a complete protein, providing all nine essential amino acids that the body cannot produce on its own. This makes it an excellent choice for vegetarians and vegans looking to meet their protein needs. Additionally, quinoa is gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant world of nutrition with our Quinoa & Roasted Veggie Power Bowls. This recipe combines protein-packed quinoa and an array of colorful vegetables like sweet potatoes, bell peppers, and chickpeas to create a delicious, balanced meal. Perfect for meal prep, these bowls are not just nutritious but also visually stunning. Elevate your dining experience while nourishing your body with this simple and tasty dish!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water for a lighter option)

1 medium sweet potato, peeled and diced into 1-inch cubes

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

2 cups broccoli florets, evenly cut

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 can (15 oz) chickpeas, drained and rinsed

1 ripe avocado, sliced for serving

1/4 cup fresh parsley, roughly chopped for garnish

Zest and juice of 1 lemon

1/4 cup tahini

2 tablespoons water (more if needed to thin the dressing)

Optional: Crumbled feta cheese or nutritional yeast for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a rapid boil. Add the rinsed quinoa, then lower the heat to a gentle simmer. Cover the pot and allow it to cook for approximately 15 minutes, or until all the liquid has been absorbed. Once cooked, remove from heat and let it sit for about 5 minutes before fluffing with a fork and setting aside.

      Roast the Vegetables: On a large baking sheet, combine the diced sweet potato, chopped red bell pepper, sliced zucchini, onion wedges, and broccoli florets. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and black pepper. Toss the vegetables thoroughly to ensure an even coating. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Remember to toss halfway through for even cooking.

        Prepare the Chickpeas: While the vegetables are roasting, prepare the chickpeas. In a medium bowl, toss the drained and rinsed chickpeas with a drizzle of olive oil, and sprinkle with salt and pepper. For a crunchier texture, spread them out on a separate baking sheet and roast them alongside the vegetables for the last 10-15 minutes.

          Make the Tahini Dressing: In a small mixing bowl, combine the tahini, lemon zest, and lemon juice. Whisk together, adding water a tablespoon at a time until you reach your desired consistency. Taste and adjust salt as needed.

            Assemble the Bowls: Start layering the bowls by placing a generous scoop of cooked quinoa at the bottom. Top with a colorful assortment of roasted vegetables and crispy chickpeas. Add a few slices of avocado and sprinkle with fresh parsley for brightness. Drizzle tahini dressing over the top and, if desired, finish with crumbled feta cheese or nutritional yeast for an extra flavor kick.

              Enjoy: Serve these vibrant power bowls immediately for a warm and nutritious meal or prepare them as meal prep for the week ahead!

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

                  Presentation Tips: Consider using clear glass bowls to showcase the colorful layers, and garnish with a lemon wedge for an added pop of color!