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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 medium zucchini, diced into bite-sized pieces - 1 large red bell pepper, chopped into chunks - 1 cup cherry tomatoes, halved - 1 cup broccoli florets, evenly sized - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 ripe avocado, beautifully sliced - ¼ cup hummus (choose your favorite store-bought or homemade) - Fresh parsley, finely chopped for a vibrant garnish - Hummus varieties - Additional spices and herbs Quinoa is more than just a grain. It has protein, fiber, and minerals. This makes it a great choice for energy. It also helps you feel full. Roasted vegetables pack a punch, too. They are high in vitamins and antioxidants. Broccoli supports your immune system. Zucchini helps keep your heart healthy. Red bell peppers are loaded with vitamin C. Cherry tomatoes are sweet, tasty, and good for your skin. Overall, this bowl is a powerhouse of nutrition. For the full recipe, check out the Nourishing Roasted Veggie Power Bowl. 1. First, preheat your oven to 425°F (220°C). This heat helps the veggies roast well. 2. Next, prepare your vegetables. You will need zucchini, red bell pepper, cherry tomatoes, and broccoli. Dice the zucchini into small cubes and chop the bell pepper into chunks. Halve the cherry tomatoes and cut the broccoli into even florets. 1. In a large baking sheet, combine the diced zucchini, chopped red bell pepper, halved cherry tomatoes, and broccoli florets. 2. Drizzle with extra virgin olive oil. Sprinkle garlic powder, smoked paprika, salt, and black pepper on top. Toss everything together so the veggies are coated well. 3. Spread the veggies in a single layer on the baking sheet. This helps them roast evenly. 4. Roast the vegetables for 20-25 minutes. They should be tender and have a nice caramelized color. Stir them halfway through cooking to make sure they brown evenly. 1. While the veggies roast, pour 2 cups of vegetable broth into a medium saucepan. Bring it to a boil on high heat. 2. Once it boils, add 1 cup of rinsed quinoa and stir gently. Then, reduce the heat to low and cover the pan with a lid. 3. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. You now have roasted veggies and perfectly cooked quinoa ready for your power bowl! To roast vegetables well, set your oven to 425°F (220°C). This temperature helps the veggies turn golden and sweet. Roast for 20 to 25 minutes. Make sure to stir them halfway. This keeps the cooking even so all sides get that nice color. For fluffy quinoa, rinse it well before cooking. This removes the bitter outer layer. Use two cups of vegetable broth for one cup of quinoa. You can also cook quinoa in a rice cooker. It gives great results with little effort. Just follow the same water ratio! When you serve your power bowl, use shallow dishes. This lets you artfully arrange the quinoa and veggies. Layer them nicely for a great look. Add a sprinkle of sesame seeds or a drizzle of balsamic glaze for extra flair. It makes the dish pop visually! For the full recipe, check out the Nourishing Roasted Veggie Power Bowl above! {{image_4}} You can switch grains in your bowl. Try brown rice or farro for a new twist. Each grain offers unique flavor and texture. You can also use different vegetables based on the season. In spring, add asparagus or snap peas. In fall, roasted sweet potatoes or Brussels sprouts shine. Be creative and choose what you love! Dressings can transform your bowl. I love making homemade dressings. For a simple one, mix olive oil, lemon juice, and a pinch of salt. You can also try yogurt-based dressings for creaminess. Flavorful dips like tzatziki or pesto pair well too. These choices add zest and depth to your meal. Adding protein boosts the meal's nutrition. Beans or lentils work great for a plant-based option. Chickpeas add a nice crunch too! If you enjoy meat, add grilled chicken or shrimp for extra flavor. Tofu is another great choice. It soaks up flavors and adds texture. Mix and match to find your perfect power bowl! To keep your Roasted Veggie Power Bowl fresh, store leftovers in the fridge. Place the quinoa and veggies in separate airtight containers. This helps each component stay fresh longer. Use within three to four days for the best taste. If you want to save your leftovers for later, freezing is a great option. Portion the quinoa and veggies into freezer-safe bags. Squeeze out the air before sealing. You can freeze them for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat the veggies and quinoa in a microwave or on the stove until hot. Preparing your Roasted Veggie Power Bowl in advance saves time. Cook the quinoa and roast the veggies ahead. Store them in meal prep containers. Clear, labeled glass containers work best. This makes it easy to grab a healthy meal on busy days. You can also pack your favorite toppings, like avocado, separately to keep them fresh! Can I use frozen vegetables? Yes, you can use frozen vegetables. They save time and are still healthy. Just make sure to adjust the roasting time. Frozen veggies may need a few extra minutes to cook well. How do I reheat leftovers? Reheating is easy! You can microwave the bowl for 1-2 minutes. Stir halfway through to heat evenly. For a crispy texture, warm it in the oven at 350°F for about 10 minutes. Is this recipe vegan-friendly? Absolutely! This recipe is vegan-friendly. It uses only plant-based ingredients. You can enjoy it without any animal products. How many calories per serving? Each serving has about 350 calories. This number may vary based on the ingredients you choose. It’s a filling, healthy choice for any meal. What else can I add to the bowl? Get creative! You can add beans, nuts, or seeds for extra protein. You can also try different veggies like carrots or sweet potatoes. Can it be made gluten-free? Yes, it’s easy to make it gluten-free! Just ensure your quinoa is certified gluten-free. All the other ingredients are naturally gluten-free too. For the full recipe, check out the Nourishing Roasted Veggie Power Bowl. In this blog post, we explored how to make a tasty roasted veggie power bowl. We covered essential ingredients like quinoa and roasted vegetables, plus fresh toppings. I shared step-by-step instructions for roasting veggies and cooking quinoa, along with useful tips for a perfect dish. I also discussed variations, storage methods, and answered common questions. These power bowls are healthy, easy, and versatile. You can mix and match to fit your taste. Now, enjoy your cooking and create your own delicious version!

Roasted Veggie Power Bowl

Whip up a delicious Nourishing Roasted Veggie Power Bowl packed with flavor and nutrition! This easy recipe features quinoa and a vibrant mix of roasted vegetables like zucchini, bell pepper, and cherry tomatoes, topped with creamy avocado and hummus. Perfect for meal prep or a quick weeknight dinner, this bowl will satisfy your cravings. Click through to explore the full recipe and elevate your mealtime with this colorful dish!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 medium zucchini, diced into bite-sized pieces

1 large red bell pepper, chopped into chunks

1 cup cherry tomatoes, halved

1 cup broccoli florets, evenly sized

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 ripe avocado, beautifully sliced

¼ cup hummus (choose your favorite store-bought or homemade)

Fresh parsley, finely chopped for a vibrant garnish

Instructions
 

Start by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the vegetables.

    On a large baking sheet, combine the diced zucchini, chopped red bell pepper, halved cherry tomatoes, and broccoli florets. Drizzle with extra virgin olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss everything together until the veggies are well-coated, then spread them out in a single layer for optimal roasting.

      Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. They should be tender and exhibit a lovely caramelized color, stirring once halfway through cooking to promote even browning.

        While the veggies are roasting, pour the vegetable broth into a medium saucepan and bring it to a boil. Once boiling, add the rinsed quinoa, stir gently, then reduce the heat to low. Cover with a lid and let it simmer for about 15 minutes, or until the quinoa is fluffy and absorbs all the liquid.

          When the roasted vegetables are perfectly cooked and the quinoa is ready, take them off the heat—a delicious aroma should fill your kitchen!

            To build your power bowl, start by placing a generous scoop of fluffy quinoa at the base of each serving bowl.

              Next, artfully layer on the roasted vegetables, followed by the elegantly sliced avocado. Add a dollop of hummus on the side for that creamy texture.

                Finish your bowl with a sprinkle of freshly chopped parsley for a burst of color and freshness.

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

                    - Presentation Tips: For an eye-catching display, serve the power bowl in shallow dishes, artfully arranging the quinoa, vibrant veggies, and creamy avocado. Enhance the visual appeal by adding a sprinkle of sesame seeds or a light drizzle of balsamic glaze to finish your dish with flair!