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In an era where healthy eating is becoming increasingly important, the concept of vibrant, nutrient-dense meals has taken center stage. Colorful meals not only provide essential nutrients but also engage our senses, making the act of eating a delightful experience. One such meal that embodies this philosophy is the power bowl, a versatile and nutritious option that combines a variety of ingredients to create a balanced dish. The Colorful Quinoa and Roasted Veggie Power Bowl is a perfect example of how you can enjoy a delicious meal while nourishing your body with wholesome ingredients.

Quinoa and Roasted Veggie Power Bowls

Discover the joy of healthy eating with Colorful Quinoa and Roasted Veggie Power Bowls! This vibrant dish combines nutrient-rich quinoa with a variety of roasted vegetables, creating a wholesome, satisfying meal. Perfect for any dietary preference, power bowls can be customized with your favorite ingredients. Packed with protein, fiber, and essential vitamins, they not only nourish your body but also engage your senses with beautiful colors and delicious flavors. Make mealtime an exciting experience!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cups kale or spinach, chopped

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1/4 cup feta cheese (optional)

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

      Roast the Vegetables: On a large baking sheet, spread out the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

        Bake: Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, tossing halfway through.

          Sauté the Greens: While the vegetables are roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped kale (or spinach) just until wilted, about 2-3 minutes. Season with a pinch of salt.

            Assemble the Power Bowls: In each bowl, start with a base of quinoa. Add a generous portion of roasted vegetables and the sautéed greens on top.

              Add Toppings: Top each bowl with sliced avocado, crumbled feta cheese (if using), and a sprinkle of fresh parsley or cilantro. Serve with lemon wedges for an added zest.

                Enjoy: Drizzle with any leftover olive oil or a dash of your favorite dressing and enjoy your nourishing and colorful power bowl!

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