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Fresh Power Bowl with Quinoa and Roasted Veggies

Fresh Power Bowl with Quinoa and Roasted Veggies - featured image
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A wholesome and colorful power bowl featuring fluffy quinoa, caramelized roasted veggies, and a creamy lemon-tahini dressing. Perfect for quick, healthy meals that satisfy both kids and adults.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup (150g) cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or thyme
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons water
  • Salt, to taste
  • Handful fresh parsley or cilantro, chopped
  • 1 avocado, sliced (optional)
  • 1/4 cup (30g) toasted pumpkin seeds or walnuts

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Peel and cube the sweet potato, chop the bell pepper, slice zucchini, and cut the onion into wedges. Toss all veggies including cherry tomatoes with olive oil, smoked paprika, dried oregano, salt, and pepper.
  4. Spread the veggies evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly browned.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and water. Add salt to taste and adjust water for desired consistency.
  6. Divide cooked quinoa into bowls. Top with roasted veggies, sliced avocado, toasted seeds or nuts, and fresh herbs.
  7. Drizzle the tahini dressing over each bowl and stir to combine.
  8. Enjoy immediately or refrigerate for up to 3 days. Add avocado fresh before serving if refrigerated.

Notes

Rinse quinoa to remove bitterness. Do not overcrowd baking sheet to ensure veggies roast instead of steam. Adjust dressing consistency with water. Add avocado fresh before serving if refrigerated. Use parchment paper or silicone mats for easier cleanup. Substitute tahini with sunflower seed butter for sesame allergy. Seasonal veggie swaps and protein additions suggested.

Nutrition

Keywords: power bowl, quinoa, roasted vegetables, healthy meals, tahini dressing, vegetarian, gluten-free

Find it online: https://flurpchef.com/fresh-power-bowl-with-quinoa-and-roasted-veggies-easy-recipe-for-healthy-meals/