Healthy Quinoa Veggie Power Bowl Recipe
This healthy quinoa veggie power bowl is a colorful, plant-based meal made with fluffy quinoa, roasted vegetables, black beans, and fresh avocado. It’s a nutritious and satisfying option for lunch or dinner that’s perfect for meal prep or busy weeknights.
Servings: 4 servings
Calories: 350kcal
Equipment
- Medium saucepan
- Baking sheet
- Parchment paper
- Mixing bowlFork
- Knife and cutting board
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes halved
- 1 bell pepper diced
- 1 zucchini diced
- 1 cup corn fresh or frozen
- 1 cup black beans drained and rinsed
- 1 avocado sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, spread the cherry tomatoes, bell pepper, zucchini, and corn. Drizzle with olive oil, season with cumin, salt, and pepper, and toss to coat.
- Roast: Roast the vegetables for 20 minutes, or until tender and lightly caramelized.
- Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with roasted vegetables, black beans, and sliced avocado.
- Garnish and Serve: Sprinkle with fresh cilantro or parsley and serve with lime wedges on the side.
Notes
This quinoa veggie power bowl is highly customizable. Swap in seasonal vegetables, add roasted sweet potatoes, or top with a dollop of Greek yogurt or a drizzle of tahini for extra flavor.