Roasted Veggie Power Bowl

$For the perfect Roasted Veggie Power Bowl, you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - ¼ cup hummus (store-bought or homemade) - Fresh parsley, chopped for garnish These ingredients blend well to create a healthy meal. Quinoa gives you protein and fiber. The veggies add vitamins and color. Olive oil helps in cooking and adds healthy fats. You can add these for more taste: - Feta cheese for creaminess - Chickpeas for extra protein - Spinach for a fresh green touch - A squeeze of lemon for brightness These add-ins can change the taste and make your bowl unique. Feel free to mix and match based on your taste. Here’s a quick look at the nutrition each ingredient provides: - Quinoa: Offers protein and fiber. - Vegetable broth: Low in calories, adds flavor. - Zucchini: Low in calories, high in vitamins. - Red bell pepper: Rich in vitamin C. - Cherry tomatoes: Good source of antioxidants. - Broccoli: High in vitamins K and C. - Olive oil: Healthy fats for heart health. - Garlic powder: Boosts immune health. - Smoked paprika: Adds flavor without calories. - Avocado: Provides healthy fats and fiber. - Hummus: Adds protein and flavor. - Parsley: Freshens up the dish and adds vitamins. The Roasted Veggie Power Bowl is not just colorful; it also packs a nutritional punch. Enjoy this meal for a healthy boost in your day! For the complete recipe, check out the Full Recipe. Start by washing your veggies. Dice the zucchini and chop the red bell pepper. Halve the cherry tomatoes. Cut the broccoli into small florets. Use a large bowl for the veggies. Add the diced zucchini, chopped bell pepper, halved tomatoes, and broccoli. Drizzle 2 tablespoons of olive oil over them. Sprinkle 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. Toss everything well to coat. In a medium saucepan, pour in 2 cups of vegetable broth. Bring the broth to a boil over high heat. Rinse 1 cup of quinoa under cold water. Once the broth boils, add the rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for 15 minutes. The quinoa is ready when it is fluffy and the liquid is gone. Preheat your oven to 425°F (220°C). Spread the veggie mix on a large baking sheet. Make sure they are in a single layer for even cooking. Roast the veggies in the oven for 20-25 minutes. Stir halfway through the cooking time. The veggies should be tender and slightly caramelized when done. This brings out their natural sweetness. After roasting, combine everything in your bowl. Start with a scoop of quinoa. Add the roasted veggies, sliced avocado, and a dollop of hummus. Garnish with freshly chopped parsley for a nice touch. Enjoy your Roasted Veggie Power Bowl! For the full recipe, check out the previous section. To save time, prep your veggies ahead. Chop zucchini, red bell pepper, broccoli, and halve cherry tomatoes. Store them in an airtight container. Cook quinoa in bulk. You can keep it in the fridge for up to four days. This makes it easy to assemble your power bowl on busy days. Adding herbs and spices makes a big difference. Fresh herbs like basil or cilantro can brighten your dish. You can also try adding a pinch of cumin or chili powder for a kick. Garlic and onion powder can boost flavor easily. Play with spice levels to match your taste. Make your power bowl look amazing! Use shallow bowls to show off the layers. Start with quinoa, then add colorful veggies. Arrange avocado slices on top for a pop of green. A drizzle of balsamic glaze or a sprinkle of sesame seeds adds flair. Remember, we eat with our eyes first! For the full recipe, you can refer back to the details above. {{image_2}} You can mix and match many vegetables in this power bowl. Try carrots, sweet potatoes, or cauliflower. Each veggie brings its own taste and texture. You can also use leafy greens like spinach or kale. Roasting adds a sweet and smoky flavor. Experiment with seasonal vegetables for freshness. This makes your meal colorful and fun. Adding protein makes your bowl more filling. You can use black beans, chickpeas, or kidney beans. They add fiber and boost nutrition. Tofu is also a great choice. You can roast it or sauté it for a nice crunch. Cooked lentils are another tasty option. They add a hearty texture and flavor. A good dressing can take your power bowl to the next level. Try a simple lemon vinaigrette for brightness. Mix olive oil, lemon juice, salt, and pepper. For creaminess, use tahini or a yogurt-based dressing. You can also try a spicy sriracha sauce for heat. Balance the flavors for a delightful meal. For the complete recipe, check out the Full Recipe. To store leftovers, wait until the food cools. Place the roasted veggies and quinoa in separate airtight containers. This will keep them fresh. Label each container with the date. Store them in the fridge for up to four days. When reheating, I suggest using the oven or a microwave. For the oven, heat to 350°F (175°C). Spread the veggies on a baking sheet and warm for about 10 minutes. This helps keep the veggies crisp. In the microwave, place the food in a bowl. Heat in 30-second intervals, stirring between each. For meal prep, pack each ingredient in its own container. This keeps flavors fresh. You can mix them when ready to eat. If making for the week, use freezer-safe containers. Just thaw in the fridge overnight before reheating. Make sure to check the Full Recipe for more details. A Roasted Veggie Power Bowl is a healthy meal packed with grains and vegetables. You start with a base of quinoa, which is high in protein. Then, you add roasted veggies like zucchini and bell peppers. This bowl is colorful, tasty, and full of nutrients. You can customize it with your favorite toppings, like avocado and hummus. The mix of flavors makes each bite enjoyable. Yes, this recipe is already vegan-friendly! The ingredients are all plant-based. The quinoa, veggies, and hummus fit well into a vegan diet. You can add more protein, like chickpeas, if you want. This makes the bowl even more filling. If you use a vegan-friendly hummus, you are all set. A Roasted Veggie Power Bowl lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. The quinoa and veggies hold up well over time. However, the avocado may brown quickly. To keep it fresh, add the avocado just before you eat. Enjoy your meal at any time! In this blog post, we explored the Roasted Veggie Power Bowl. We covered essential and optional ingredients, along with their nutrition. I shared step-by-step instructions for prepping, cooking, and roasting. You learned tips for meal prep and presentation. We also discussed variations, storage info, and answered common questions. This bowl is tasty and healthy. I hope you enjoy making it your own!$

Roasted Veggie Power Bowl

Looking for a delicious and nutritious meal? Try this Roasted Veggie Power Bowl! Packed with quinoa, vibrant roasted vegetables, creamy avocado, and a dollop of hummus, it’s perfect for a healthy lunch or dinner. This easy recipe takes just 40 minutes to prepare and is a feast for the eyes and the taste buds. Click through to explore the full recipe and elevate your mealtime with this delightful power bowl that everyone will love!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth

1 zucchini, diced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

¼ cup hummus (store-bought or homemade)

Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C).

On a large baking sheet, toss the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out evenly.

Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.

Meanwhile, in a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Once the veggies are roasted and the quinoa is ready, remove them from the oven and the stove, respectively.

To assemble the power bowl, place a generous scoop of quinoa at the bottom of each bowl.

Top with the roasted vegetables, followed by sliced avocado and a dollop of hummus.

Garnish with chopped parsley for a fresh touch.

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

- Presentation Tips: Serve in shallow bowls, arranging the quinoa, veggies, and avocado artistically. A sprinkle of sesame seeds or a drizzle of balsamic glaze can elevate the visual appeal even further!