Veggie and Quinoa Power Bowl

This Veggie and Quinoa Power Bowl is a celebration of texture and flavor, combining the nuttiness of fluffy quinoa with the earthy sweetness of roasted seasonal vegetables and a sharp, citrusy dressing. Perfect for meal prepping or a quick weeknight dinner, it is a vibrant dish that nourishes the body and satisfies the palate.

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What makes this bowl truly stand out is its balance—the caramelized edges of roasted red onion and zucchini pair perfectly with the zesty kick of the lemon and Dijon vinaigrette. The addition of crunchy almonds and pumpkin seeds provides a delightful contrast to the soft grains and beans.

Ingredients

• Grains: 1 cup (180 g) quinoa, rinsed; 2 cups (480 ml) water or vegetable broth.
• Vegetables: 1 medium red bell pepper (diced), 1 medium zucchini (sliced), 1 medium carrot (sliced), 1 small red onion (cut into wedges), 1 cup (150 g) cherry tomatoes (halved), 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and black pepper to taste.
• Beans: 1 can (400 g) black beans or chickpeas, drained and rinsed.
• Nuts and Seeds: 1/4 cup (30 g) roasted almonds or walnuts (roughly chopped), 2 tablespoons pumpkin seeds (pepitas).
• Lemon Vinaigrette: 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1 small garlic clove (finely minced), salt and black pepper to taste.

Instructions

1. Preheat and Prep Vegetables

Preheat the oven to 425°F (220°C). On a large baking sheet, arrange the diced bell pepper, zucchini, carrot, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and sprinkle with the dried oregano, salt, and pepper. Toss to coat the vegetables evenly.

2. Roast the Vegetables

Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.

3. Cook the Quinoa

While the vegetables roast, combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes before fluffing with a fork.

4. Prepare the Lemon Vinaigrette

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup or honey, and minced garlic. Season with salt and pepper to taste.

5. Assemble the Bowls

Divide the fluffed quinoa among four bowls. Top each with a portion of the roasted vegetables, beans, chopped nuts, and pumpkin seeds.

6. Finish and Serve

Drizzle the bowls generously with the lemon vinaigrette. Serve immediately while warm, or refrigerate to enjoy as a refreshing cold bowl.

Zusatztipps für die Zubereitung

Always rinse your quinoa thoroughly before cooking to remove its natural bitter coating. For the best roasting results, ensure your vegetables are spread in a single layer on the baking sheet to allow them to crisp up properly rather than steaming.

Varianten und Anpassungen

To make this bowl vegan, simply use maple syrup instead of honey in the dressing. For an extra protein boost, you can add grilled tofu or a poached egg. If you enjoy dairy, a sprinkle of crumbled feta cheese makes for a tangy and savory optional topping.

Serviervorschläge

Serve these bowls as a standalone main dish for lunch or dinner. They are excellent for meal prepping as they hold up well in the fridge. For a more substantial feast, serve with a side of warm pita bread or a simple green salad.

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With its vibrant colors and wholesome ingredients, this power bowl is a simple and delicious way to bring nutrition and flavor to your table. Enjoy every crunchy, zesty bite!

Frequently Asked Questions

→ Can I make this ahead of time?

Absolutely. This bowl stores beautifully in the refrigerator for up to 4 days. Keep the dressing separate and add just before serving to maintain the best texture. The flavors actually meld and improve after sitting overnight.

→ What vegetables work best in this bowl?

The beauty of this dish is its versatility. Sweet potatoes, broccoli, cauliflower, Brussels sprouts, or butternut squash all roast beautifully alongside the vegetables listed. Choose whatever looks fresh and seasonal at your market.

→ How do I prevent quinoa from being mushy?

Rinse quinoa thoroughly before cooking to remove bitter saponins. Use the correct 1:2 ratio of quinoa to liquid, and let it rest covered for 5 minutes after cooking before fluffing with a fork. This separate step ensures each grain remains distinct and fluffy.

→ Can I add more protein?

Certainly. Grilled tofu, baked tempeh, or a poached egg would be excellent additions. Shredded chicken or cooked salmon work well if you eat meat. Even a dollop of Greek yogurt or crumbled feta adds protein while complementing the flavors.

→ Is this suitable for meal prep?

Yes, this is ideal for meal prep. The components hold up well and actually taste better after the flavors have time to meld. Portion into individual containers, store the dressing separately, and you'll have satisfying lunches ready for the week.

→ What can I substitute for the nuts?

Sunflower seeds, hemp hearts, or toasted coconut flakes provide similar crunch. For a nut-free option, simply increase the pumpkin seeds or add crispy chickpeas for texture. The bowl remains delicious without nuts.