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In the ever-evolving landscape of healthy eating, Quinoa and Roasted Veggie Power Bowls stand out as a nourishing and versatile option that caters to a variety of dietary preferences. This vibrant dish is not only visually appealing but also bursting with flavors and packed with essential nutrients, making it an ideal choice for those seeking a wholesome, plant-based meal. With its protein-rich base of quinoa, an array of colorful roasted vegetables, and the creamy addition of avocado, this power bowl serves as a satisfying, nutrient-dense option for lunch or dinner.

Quinoa and Roasted Veggie Power Bowls

Discover the delicious world of Quinoa and Roasted Veggie Power Bowls, a nutritious and colorful meal perfect for any dietary preference. Packed with protein-rich quinoa, a medley of roasted vegetables, and creamy avocado, this power bowl is both satisfying and healthful. Whether you're preparing a quick lunch or a wholesome dinner, learn how to create this vibrant dish filled with essential nutrients and bold flavors. Embrace a healthy lifestyle and enjoy every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 medium zucchini, diced

1 medium bell pepper (red or yellow), diced

1 medium carrot, peeled and diced

1 cup cherry tomatoes, halved

1 small red onion, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1 can (15 oz) chickpeas, drained and rinsed

Fresh spinach or arugula, for serving

Fresh herbs (parsley or cilantro), for garnish

Lemon wedges, for serving

Instructions
 

Preheat Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Cook Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.

      Prepare Vegetables: While quinoa is cooking, place the diced zucchini, bell pepper, carrot, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss the veggies to ensure they are evenly coated.

        Roast the Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through for even cooking.

          Prepare Chickpeas (Optional): For added protein, you can season the chickpeas with olive oil, paprika, salt, and pepper. Spread them on a separate baking sheet and roast for 15-20 minutes until crispy.

            Assemble Power Bowls: In individual serving bowls, layer a generous scoop of quinoa, followed by a handful of fresh spinach or arugula. Top with the roasted vegetables, sliced avocado, and crispy chickpeas if using.

              Garnish and Serve: Finish with a sprinkle of fresh herbs on top and serve with lemon wedges on the side for a zesty squeeze that enhances the flavors.

                Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings