Hearty Roasted Vegetables & Quinoa Power Bowl
This power bowl features roasted seasonal vegetables, fluffy quinoa, leafy greens, and a tangy tahini-lemon dressing. It’s plant-based, protein-rich, and perfect for meal prep or a wholesome weeknight dinner.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings:4
Ingredients
For the Roasted Vegetables
2 medium carrots, sliced into sticks
1 zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 small red onion, cut into wedges
1 small sweet potato, cubed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
For the Quinoa
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
Pinch of salt
For the Bowl Base & Toppings
2 cups baby spinach or mixed greens
½ cup chickpeas
1 avocado, sliced
2 tbsp pumpkin seeds or sunflower seeds
Fresh parsley, chopped
For the Tahini-Lemon Dressing
3 tbsp tahini
Juice of 1 lemon
1 garlic clove, minced
1 tsp maple syrup or honey
2–3 tbsp warm water
Pinch of salt
Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss all vegetables with olive oil, paprika, oregano, garlic powder, salt, and pepper.
Spread evenly on a baking sheet.
Roast 25–30 minutes, flipping halfway, until tender and caramelized.
2. Cook the Quinoa
In a saucepan, combine quinoa, broth, and salt.
Bring to a boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed.
Fluff with a fork.
3. Make the Dressing
In a small bowl, whisk tahini, lemon juice, garlic, maple syrup, salt, and water until smooth and pourable.
4. Assemble the Power Bowls
Divide quinoa among 4 bowls.
Add roasted vegetables, fresh spinach, chickpeas, and avocado slices.
Drizzle generously with tahini-lemon dressing.
Sprinkle with pumpkin seeds and parsley.
Notes & Tips
Seasonal swap: Use broccoli, Brussels sprouts, cauliflower, or eggplant instead of listed veggies.
Protein boost: Add grilled chicken, tofu, or halloumi on top.
Meal prep: Store components separately in the fridge for up to 4 days.
Extra flavor: Add a sprinkle of feta or a drizzle of balsamic glaze.
Frequently Asked Questions
Q: Can I serve this cold?
Yes – it makes a great chilled grain salad for lunchboxes.
Q: How can I make it oil-free?
Roast vegetables with a splash of broth or lemon juice instead of olive oil.
Q: Can I use another grain instead of quinoa?
Yes – farro, couscous, or brown rice all work well.
Nutritional Information
Calories: 440
Protein: 14 g
Carbohydrates: 60 g
Fiber: 11 g
Fat: 16 g
Saturated Fat: 3 g