Quinoa Veggie Power Bowl – A Colorful, Protein-Packed Meal

This Quinoa Veggie Power Bowl is the kind of meal that makes healthy eating feel easy and satisfying. It’s packed with hearty quinoa, roasted vegetables, crunchy toppings, and a bright, creamy dressing. You get a complete, balanced plate that’s fresh, filling, and full of flavor.

Whether you’re meal-prepping for the week or putting together a quick dinner, this bowl delivers. It’s flexible, budget-friendly, and perfect for using up whatever veggies you have on hand.

Quinoa Veggie Power Bowl – A Colorful, Protein-Packed Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the bowl:
• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 small zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 cups baby spinach or mixed greens
• 1 ripe avocado, sliced
• 1/3 cup chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• For the lemon-tahini dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, minced
• 2–4 tablespoons warm water, to thin
• Pinch of salt
• Optional toppings:
• 2 tablespoons toasted pumpkin seeds or sunflower seeds
• Fresh herbs (parsley, cilantro, or mint)
• Crumbled feta (optional, skip for vegan)
• Red pepper flakes or a squeeze of sriracha

Method

 

1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Season the vegetables: Add sweet potato, bell pepper, red onion, zucchini, and broccoli to the baking sheet. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat and spread in a single layer.
3. Roast: Bake for 20–25 minutes, stirring halfway, until the sweet potato is tender and edges are browned. Aim for a little char for extra flavor.
4. Cook the quinoa: Meanwhile, add rinsed quinoa and water or broth to a pot. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
5. Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, and a pinch of salt. Add warm water 1 tablespoon at a time until it’s smooth and pourable.
6. Warm the chickpeas (optional): If you like them warm, toss chickpeas with a drizzle of olive oil and a pinch of salt in a small pan over medium heat for 2–3 minutes.
7. Assemble the base: Divide spinach or mixed greens between bowls. Add a generous scoop of quinoa to each.
8. Add veggies and toppings: Pile on the roasted vegetables and chickpeas. Add sliced avocado. Sprinkle with pumpkin seeds and fresh herbs. Add feta if using.
9. Dress and serve: Drizzle with lemon-tahini dressing. Finish with a crack of black pepper, a squeeze of lemon, or red pepper flakes for heat.

Why This Recipe Works

• Balanced nutrition: Quinoa provides complete protein, while the veggies add fiber, vitamins, and color. Avocado and seeds bring healthy fats that keep you full.
• Simple technique: Roast the vegetables on one sheet pan, cook quinoa on the stovetop, and whisk a quick dressing.

  Minimal fuss, big flavor.

• Customizable: Swap in seasonal produce, change the dressing, or add your favorite protein. This bowl adapts to your taste and pantry.
• Great for meal prep: Components store well and assemble quickly, so you can build fresh bowls all week.

Ingredients

• For the bowl:
• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 small zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 cups baby spinach or mixed greens
• 1 ripe avocado, sliced
• 1/3 cup chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• For the lemon-tahini dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, minced
• 2–4 tablespoons warm water, to thin
• Pinch of salt
• Optional toppings:
• 2 tablespoons toasted pumpkin seeds or sunflower seeds
• Fresh herbs (parsley, cilantro, or mint)
• Crumbled feta (optional, skip for vegan)
• Red pepper flakes or a squeeze of sriracha

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Season the vegetables: Add sweet potato, bell pepper, red onion, zucchini, and broccoli to the baking sheet.

   Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat and spread in a single layer.

3. Roast: Bake for 20–25 minutes, stirring halfway, until the sweet potato is tender and edges are browned. Aim for a little char for extra flavor.
4. Cook the quinoa: Meanwhile, add rinsed quinoa and water or broth to a pot.

   Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

5. Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, and a pinch of salt.

   Add warm water 1 tablespoon at a time until it’s smooth and pourable.

6. Warm the chickpeas (optional): If you like them warm, toss chickpeas with a drizzle of olive oil and a pinch of salt in a small pan over medium heat for 2–3 minutes.
7. Assemble the base: Divide spinach or mixed greens between bowls. Add a generous scoop of quinoa to each.
8. Add veggies and toppings: Pile on the roasted vegetables and chickpeas. Add sliced avocado.

   Sprinkle with pumpkin seeds and fresh herbs. Add feta if using.

9. Dress and serve: Drizzle with lemon-tahini dressing. Finish with a crack of black pepper, a squeeze of lemon, or red pepper flakes for heat.

Storage Instructions

• Quinoa: Store in an airtight container in the fridge for up to 5 days.
• Roasted vegetables: Keep refrigerated for 3–4 days.

  Reheat in a skillet or air fryer for best texture.

• Dressing: Refrigerate for up to 1 week. It may thicken; whisk in a splash of water or lemon to loosen.
• Avocado: Slice fresh right before serving to avoid browning.
• Assembled bowls: Store components separately if prepping ahead. Assemble just before eating for the best texture.

Health Benefits

• Complete protein: Quinoa contains all nine essential amino acids, making it a strong plant-based protein source.
• High fiber: Vegetables and chickpeas promote digestion, steady energy, and fullness.
• Healthy fats: Avocado, tahini, and seeds support heart health and help absorb fat-soluble vitamins.
• Micronutrient-rich: Sweet potato adds beta-carotene, leafy greens offer folate and vitamin K, and broccoli brings vitamin C and antioxidants.
• Balanced plate: The mix of carbs, protein, and fat helps maintain stable blood sugar and sustained energy.

Pitfalls to Watch Out For

• Skipping the quinoa rinse: Unrinsed quinoa can taste bitter.

  Rinse until the water runs clear.

• Crowding the pan: Overloaded veggies steam instead of roast. Use a large sheet or two smaller pans.
• Undersalting: Season the veggies and quinoa lightly, then adjust at the end. Proper seasoning makes the bowl pop.
• Thick dressing: Tahini can seize up.

  Thin gradually with warm water until creamy and drizzleable.

• Mushy veggies: Cut vegetables into similar sizes and roast hot for good caramelization and texture.

Alternatives

• Grains: Try brown rice, farro, couscous, or cauliflower rice for a low-carb option.
• Proteins: Add tofu, tempeh, grilled chicken, or a soft-boiled egg. For extra plant protein, double the chickpeas or add edamame.
• Veggie swaps: Use carrots, Brussels sprouts, cauliflower, mushrooms, or kale depending on season and preference.
• Dressings: Swap lemon-tahini for green goddess, yogurt-garlic, balsamic vinaigrette, or a spicy peanut sauce.
• Flavor boosts: Add pickled onions, roasted cherry tomatoes, pesto, or a sprinkle of dukkah or everything seasoning.

FAQ

Can I make this bowl ahead of time?

Yes. Cook the quinoa, roast the veggies, and whisk the dressing up to four days in advance.

Store separately and assemble with fresh greens and avocado when you’re ready to eat.

How can I add more protein?

Add baked tofu, tempeh, grilled chicken, or extra chickpeas. A hard- or soft-boiled egg also works well if you include eggs in your diet.

What if I don’t have tahini?

Use almond butter, cashew butter, or plain Greek yogurt for the dressing. Adjust lemon, sweetness, and water to reach a creamy, pourable consistency.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free.

If you add packaged ingredients, double-check labels to be sure.

Can I serve it cold?

Absolutely. It’s great warm, room temperature, or chilled. If serving cold, brighten with an extra squeeze of lemon right before eating.

How do I make it spicier?

Add red pepper flakes to the roasted veggies, whisk a little harissa or sriracha into the dressing, or top the bowl with sliced jalapeño.

Final Thoughts

This Quinoa Veggie Power Bowl is a reliable go-to for busy weeknights and meal prep.

It’s simple, colorful, and full of nutrition without sacrificing flavor. Keep the base the same, then swap veggies and toppings with what you have. With a creamy dressing and a hearty grain, it’s the kind of bowl you’ll want on repeat.