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Veggie Quinoa Power Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 520
A vibrant and nutritious bowl combining roasted vegetables, protein-rich beans, and fluffy quinoa, drizzled with a tangy lemon vinaigrette.

Ingredients

Grains

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

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

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

Dressing

  • 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 oregano, salt, and pepper. Roast for 20-25 minutes.
  • Cook quinoa in water or broth until tender, then fluff.
  • Whisk together dressing ingredients. Divide quinoa into bowls, top with roasted vegetables, beans, nuts, and seeds. Drizzle with dressing.

Notes

Feel free to customize with your favorite vegetables or proteins.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetables