Name: Quinoa Veggie Power Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup dry quinoa rinsed; 2 cups low-sodium vegetable broth or water; 1 medium sweet potato diced small; 1 red bell pepper chopped; 1 small red onion sliced; 1 small head broccoli florets only; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 can chickpeas (15 oz) drained and rinsed; 1 cup cherry tomatoes halved; 1 cup cucumber diced; 2 cups baby spinach; 1 avocado sliced; 1/4 cup fresh herbs parsley or cilantro; 3 tbsp extra-virgin olive oil for dressing; 2 tbsp lemon juice; 1 tbsp tahini; 1 tsp Dijon mustard; 1 tsp maple syrup; 2 tbsp pumpkin seeds to finish

01

Overview

Prep15 min

Cook20 min

Total35 min

Servings4

DifficultyEasy

02

Ingredients

1 cup dry quinoarinsed2 cups low-sodium vegetable brothor water1 medium sweet potatodiced small1 red bell pepperchopped1 small red onionsliced1 small head broccoliflorets only1 tbsp olive oil1 tsp smoked paprika1/2 tsp garlic powder1 can chickpeas (15 oz)drained and rinsed1 cup cherry tomatoeshalved1 cup cucumberdiced2 cups baby spinach1 avocadosliced1/4 cup fresh herbsparsley or cilantro3 tbsp extra-virgin olive oilfor dressing2 tbsp lemon juice1 tbsp tahini1 tsp Dijon mustard1 tsp maple syrup2 tbsp pumpkin seedsto finish

03

Equipment

Saucepan
Sheet pan
Mixing bowls

04

Method

01

Cook quinoa and roast veggies

Simmer the quinoa in broth with a pinch of salt for 15 minutes, then rest off the heat 5 minutes and fluff. Meanwhile, toss the sweet potato, bell pepper, red onion, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper, and roast at 425°F for 20 to 25 minutes until tender with browned edges.

02

Whisk the dressing

In a small bowl, whisk the olive oil, lemon juice, tahini, Dijon mustard, maple syrup, and grated garlic until creamy and smooth.

03

Assemble the bowls

Add a base of quinoa and spinach to each bowl. Top with the roasted vegetables, chickpeas, tomatoes, cucumber, and avocado. Drizzle with the dressing and finish with herbs and pumpkin seeds.

✦

Tips

NoteRinse the quinoa to remove bitterness before cooking.

NoteGive the veggies room on the pan so they roast instead of steam.

NoteKeeping the avocado and dressing off until serving makes the bowls easy to make ahead.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorStore components separately for up to 4 days; keep avocado uncut until serving.

Best freshTastes best assembled the same day, dressed just before eating.

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Frequently asked

Can I use a different grain?+

Yes — farro, brown rice, or couscous all work with adjusted liquid.

How do I make it vegan?+

It already is — the dressing uses maple syrup, not honey, and there is no egg or cheese in the bowl.

Can I serve it cold?+

Yes — it is delicious chilled for lunch; keep the dressing on the side.

Quinoa Veggie Power Bowl

Overview

Ingredients

Equipment