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Veggie and Quinoa Power Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious bowl combining roasted vegetables, quinoa, beans, and seeds, drizzled with a zesty lemon vinaigrette.

Ingredients

quinoa and broth

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth

roasted vegetables

  • 1 medium red bell pepper (diced)
  • 1 medium zucchini (sliced)
  • 1 medium carrot (sliced)
  • 1 small red onion (cut into wedges)
  • 1 cup cherry tomatoes (halved)

additional ingredients

  • 1 can black beans or chickpeas (drained and rinsed)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste Salt and black pepper
  • 1/4 cup roasted almonds or walnuts (roughly chopped)
  • 2 tablespoons pumpkin seeds

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)

Instructions 

  • Preheat oven to 425°F (220°C).
  • Arrange vegetables on a baking sheet, drizzle with olive oil, sprinkle with oregano, salt, and pepper. Roast for 20-25 minutes.
  • Cook quinoa in water or broth for 15 minutes, then let sit covered for 5 minutes. Fluff with a fork.
  • Whisk together olive oil, lemon juice, mustard, maple syrup, garlic, salt, and pepper to make vinaigrette.
  • Divide quinoa among bowls, top with roasted vegetables, beans, nuts, seeds, and drizzle with vinaigrette.

Notes

Feel free to customize with your favorite seasonal vegetables or protein sources.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetables