Mediterranean Quinoa & Roasted Veggie Power Bowl
This Quinoa & Roasted Veggie Power Bowl is a nutrient-packed, high-protein, vegetarian-friendly meal. Colorful roasted vegetables, protein-rich quinoa, and a tangy lemon-tahini dressing make it satisfying, vibrant, and perfect for lunch, dinner, or meal prep.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For the Bowl
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup zucchini, diced
1 cup red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, diced
1 tbsp olive oil
Salt & black pepper, to taste
½ cup chickpeas, drained and rinsed
¼ cup feta cheese, crumbled (optional)
2 tbsp pumpkin seeds or sunflower seeds
Lemon-Tahini Dressing
3 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup or honey
1 tbsp water (to thin)
Salt & pepper, to taste
Instructions
1. Cook the Quinoa
In a saucepan, combine quinoa and water/broth.
Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed.
Fluff with a fork and set aside.
2. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
Roast for 20–25 minutes until tender and lightly caramelized.
In the last 5 minutes, add chickpeas to warm.
3. Make the Dressing
Whisk tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
Adjust consistency as needed.
4. Assemble the Bowl
Place quinoa in a bowl, top with roasted vegetables and chickpeas.
Sprinkle with feta and seeds.
Drizzle dressing over everything.
5. Serve
Serve warm or at room temperature.
Tips & Notes
Extra Protein: Add boiled egg, grilled chicken, or tofu.
More Crunch: Add roasted almonds or pine nuts.
Make Ahead: Prep quinoa and veggies in advance; assemble bowls when ready.
Vegan Option: Skip feta or use plant-based cheese.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice instead of quinoa?
Yes, but cook for 35–40 minutes instead of 15.
Q: Can I make this spicy?
Add a pinch of chili flakes to the roasted veggies or dressing.
Q: How long will it keep in the fridge?
Up to 3–4 days if stored separately from the dressing.
Nutritional Information
Calories: ~350 kcal
Protein: 12 g
Carbohydrates: 45 g
Fiber: 8 g
Fat: 14 g
Saturated Fat: 3 g
Sodium: 280 mg