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In the ever-evolving landscape of healthy eating, quinoa and roasted veggie power bowls have emerged as a vibrant and nutritious option that appeals to both the palate and the body. These bowls are a delightful fusion of flavors and textures, offering a colorful medley of ingredients that not only look good on your plate but also provide an abundance of health benefits. With quinoa as a wholesome base and a variety of roasted vegetables, these power bowls are designed to satisfy your hunger while nourishing your body.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant world of quinoa and roasted veggie power bowls, a delicious and nutritious meal option that's easy to create. Quinoa serves as a protein-packed base, while a colorful medley of roasted vegetables adds flavor and essential nutrients. This guide walks you through the preparation, cooking techniques, and assembly to craft your own stunning bowl. Elevate your dish with fresh herbs and toppings for a satisfying, healthy meal that delights your taste buds.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 medium zucchini, chopped into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, diced

1 cup carrots, sliced into thin rounds

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 ripe avocado, sliced

1 cup baby spinach or mixed greens

¼ cup feta cheese, crumbled (optional)

Lemon wedges for serving

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to get it ready for roasting the vegetables.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for approximately 15 minutes, or until the liquid is fully absorbed. After cooking, remove the saucepan from heat and fluff the quinoa with a fork. Set it aside, keeping it warm.

      Roast the Vegetables: While the quinoa is cooking, prepare the vegetables. On a large baking sheet, combine the chopped zucchini, diced red bell pepper, halved cherry tomatoes, diced red onion, and sliced carrots. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated. Spread the mixture in a single layer for even roasting.

        Bake the Veggies: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Halfway through the cooking time, stir the vegetables to promote even cooking. They should emerge tender and lightly caramelized.

          Assemble the Bowls: To serve, start by adding a generous scoop of quinoa to each serving bowl. On top of the quinoa, lay down a handful of baby spinach or a mix of greens, followed by a portion of the roasted vegetables.

            Garnish: Finish each bowl with a beautiful arrangement of avocado slices. If desired, sprinkle the tops with crumbled feta cheese and add a squeeze of fresh lemon juice to enhance the flavor.

              Serve and Enjoy: Garnish your power bowls with a sprinkle of fresh herbs, and serve immediately. Revel in the colorful medley of flavors and textures in this wholesome dish!

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings