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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.