How to Make a Nutrient-Packed Vegetarian Quinoa Power Bowl

Simple Summary

This vibrant Vegetarian Power Bowl with Quinoa is a nutritious and satisfying meal packed with plant-based protein, colorful vegetables, and wholesome grains. It's perfect for a quick, healthy lunch or dinner that will keep you energized throughout the day.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 medium sweet potato, diced
• 1 medium red bell pepper, sliced
• 1 cup chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Rinse the quinoa in a fine-mesh strainer. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy.

3. While quinoa is cooking, toss sweet potato and bell pepper with 1 tablespoon olive oil, cumin, paprika, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

4. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt to make the dressing. Add more water if needed to reach desired consistency.

5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add kale and sauté for 2-3 minutes until slightly wilted.

6. To assemble the bowls, divide the cooked quinoa among serving bowls. Top with roasted vegetables, sautéed kale, chickpeas, sliced red onion, and avocado.

7. Drizzle the tahini dressing over the bowls and serve immediately.

Chef's Notes

• For added crunch, sprinkle toasted pumpkin seeds or sliced almonds on top.
• You can substitute kale with spinach or any other leafy green of your choice.
• To make this bowl more filling, add grilled tofu or tempeh.
• The roasted vegetables and quinoa can be prepared in advance for quick assembly during the week.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 15g
• Fiber: 12g
• Healthy Fats: 22g
• Carbohydrates: 55g
• Rich in vitamins A, C, and K, as well as minerals like iron and magnesium

Serving Suggestions

• Serve this power bowl warm or at room temperature.
• For a complete meal, pair with a side of hummus and whole grain pita bread.
• Add a squeeze of fresh lemon juice just before eating to brighten the flavors.
• This bowl is perfect for a light dinner or can be packed for a nutritious work lunch.
• For a refreshing beverage pairing, serve with iced green tea or cucumber-infused water.