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In recent years, power bowls have surged in popularity, transforming the way we approach meal preparation and consumption. These nutrient-dense dishes are celebrated for their vibrant colors, diverse flavors, and customizable nature, making them appealing to a wide range of dietary preferences. Among these delightful options, the Quinoa and Roasted Veggie Power Bowl stands out as a nourishing, versatile meal that can be enjoyed for lunch or dinner. This recipe not only tantalizes the taste buds but also offers a plethora of health benefits, making it an ideal choice for those seeking a balanced diet.

Quinoa and Roasted Veggie Power Bowls

Discover the delicious world of Quinoa and Roasted Veggie Power Bowls, a vibrant and nourishing meal option perfect for lunch or dinner. Packed with protein-rich quinoa and a medley of roasted vegetables, this dish is a feast for the eyes and a delight for your taste buds. Ideal for vegetarians and health enthusiasts alike, these customizable power bowls are not only nutritious but also promote sustainable eating habits. Try this recipe to enjoy a balanced, colorful meal full of essential vitamins and flavors!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 medium zucchini, chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, diced

1 cup carrots, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1 cup baby spinach or mixed greens

¼ cup feta cheese (optional)

Lemon wedges for serving

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff with a fork and set aside.

      Roast the Vegetables: On a large baking sheet, toss the chopped zucchini, red bell pepper, cherry tomatoes, red onion, and carrots with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the veggies out in a single layer.

        Bake the Veggies: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.

          Assemble the Bowls: In serving bowls, add a generous scoop of quinoa first. Top with a handful of baby spinach or mixed greens, followed by the roasted vegetables.

            Garnish: Arrange slices of avocado on top of each bowl, sprinkle with feta cheese (if using), and add a squeeze of fresh lemon.

              Serve and Enjoy: Garnish with fresh herbs and serve immediately, enjoying the vibrant flavors and textures of your power bowl!

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