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.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 2
• Difficulty: Beginner

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed salad greens
• 1 medium sweet potato, diced
• 1 cup cherry tomatoes, halved
• 1 medium avocado, sliced
• 1/2 cup roasted red peppers, sliced
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Optional: 2 tablespoons crumbled feta cheese (omit for vegan version)

Instructions

1. Preheat the oven to 400°F (200°C).

2. 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 the water is absorbed and quinoa is fluffy.

3. While quinoa is cooking, toss diced sweet potato with 1 tablespoon olive oil and spread on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

4. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, honey or maple syrup, salt, and pepper to make the dressing.

5. Once quinoa and sweet potatoes are cooked, let them cool slightly.

6. To assemble the bowls, divide the mixed salad greens between two bowls. Top each with half of the cooked quinoa, roasted sweet potatoes, chickpeas, cherry tomatoes, avocado slices, and roasted red peppers.

7. Sprinkle pumpkin seeds over each bowl and drizzle with the prepared dressing.

8. If using, add crumbled feta cheese on top.

9. Serve immediately and enjoy your nutrient-packed vegetarian power bowl!

Chef's Notes

• For meal prep, keep the dressing separate and add it just before serving to keep the greens crisp.
• You can substitute quinoa with other grains like brown rice or farro for variety.
• To add more protein, consider including grilled tofu or tempeh.
• Customize the vegetables based on seasonal availability or personal preference.
• For a warm bowl in colder months, serve the quinoa and roasted vegetables warm over the fresh ingredients.

Nutritional Info

Per serving (without feta): Approximately 650 calories. This bowl is high in protein from quinoa and chickpeas, rich in healthy fats from avocado and olive oil, and packed with vitamins and minerals from the variety of vegetables. It's an excellent source of fiber, potassium, and vitamins A and C.

Serving Suggestions

• Serve with a side of whole grain pita bread or crackers for added crunch.
• Pair with a refreshing iced green tea or cucumber-infused water.
• For a complete meal, add a small cup of vegetable soup on the side.
• Garnish with fresh herbs like cilantro or parsley for an extra flavor boost.
• This bowl is perfect for a light dinner or a hearty lunch, and it's great for outdoor picnics or office lunches.