Description
Roasted Vegetable Quinoa Power Bowls are nutritious and satisfying bowls packed with fluffy quinoa, colorful roasted vegetables, fresh greens, and a simple lemon-garlic dressing for a wholesome plant-forward meal.
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into chunks
- 2 cups broccoli florets
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach or mixed greens
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 clove garlic, minced
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 425°F (220°C).
- Rinse quinoa thoroughly and cook in vegetable broth according to package directions. Fluff with a fork and set aside.
- Place zucchini, bell peppers, red onion, broccoli, and chickpeas on a large baking sheet.
- Drizzle with olive oil and season with garlic powder, paprika, oregano, salt, and black pepper.
- Toss to coat evenly and spread into a single layer.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- In a small bowl, whisk together lemon juice, olive oil, and minced garlic.
- Divide quinoa among serving bowls.
- Top with roasted vegetables, chickpeas, and baby spinach.
- Drizzle with the lemon-garlic dressing.
- Garnish with chopped parsley and serve warm.
Notes
- Meal-prep friendly and keeps well for several days.
- Add avocado or feta cheese for extra richness.
- Use seasonal vegetables based on availability.
- For added protein, include grilled tofu or roasted edamame.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean