Hearty Roasted Vegetables & Quinoa Power Bowl
This power bowl combines protein-rich quinoa, roasted seasonal vegetables, and a lemon tahini or herby vinaigrette, making it the perfect wholesome lunch or dinner. It’s warm, satisfying, and fully customizable with your favorite veggies and toppings.
Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the Roasted Vegetables:
1 cup sweet potatoes, cubed
1 cup zucchini, chopped
1 cup carrots, sliced
1 bell pepper, sliced
½ red onion, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
For the Lemon-Tahini Dressing :
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup or honey
1 small garlic clove, grated
1–2 tablespoons warm water
Salt to taste
Optional Toppings:
Fresh parsley or cilantro
Avocado slices
Hummus dollop
Crumbled feta or vegan cheese
Roasted chickpeas or pumpkin seeds
Instructions:
1. Cook the Quinoa:
In a saucepan, bring 2 cups of water or broth to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
2. Roast the Vegetables:
Preheat oven to 200°C / 400°F. Spread chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Roast for 25–30 minutes, tossing halfway through, until golden and tender.
3. Make the Dressing:
In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup, garlic, salt, and water until smooth and pourable.
4. Assemble the Power Bowls:
In each bowl, add a scoop of quinoa, a generous portion of roasted vegetables, and drizzle with dressing. Add any optional toppings and serve warm or at room temperature.
Tips:
Add protein: try chickpeas, grilled chicken, or tofu.
Mix up the veggies: use eggplant, broccoli, or mushrooms.
Make extra dressing — it keeps well in the fridge for up to 1 week.
Meal-prep friendly: great for lunches!
Frequently Asked Questions
Q: Can I make it ahead?
Yes! Store quinoa, veggies, and dressing separately for up to 4 days. Reheat as needed.
Q: Is this gluten-free?
Yes, naturally gluten-free.
Q: Can I use brown rice instead of quinoa?
Absolutely! Farro, bulgur, or couscous also work well.
Nutritional Information
Calories 420 kcal
Protein 12g
Carbohydrates 50g
Fiber 9g
Total Fat 18g
Saturated Fat 2g
Sodium 280mg
Vitamin A 130% DV
Vitamin C 80% DV
Iron 20% DV