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In the realm of healthy eating, the Harvest Veggie Quinoa Power Bowl stands out as a vibrant and fulfilling meal option. This dish combines the earthiness of quinoa with a medley of roasted vegetables, creating a bowl that is not only visually appealing but also packed with nutrients. As more individuals gravitate toward plant-based diets, the demand for wholesome, colorful meals has surged, making dishes like the Harvest Veggie Quinoa Power Bowl increasingly popular.

Harvest Veggie Quinoa Power Bowl

Discover the delicious and nutritious Harvest Veggie Quinoa Power Bowl, a vibrant meal that combines quinoa with a colorful array of roasted vegetables like sweet potatoes, Brussels sprouts, and kale. Packed with protein, fiber, and essential vitamins, this dish is perfect for those seeking healthy, plant-based options. Featuring a creamy tahini dressing, it’s not only visually appealing but also a nourishing choice for any lifestyle. Experiment with ingredients and enjoy the flavors!
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth (or water)

1 cup sweet potatoes, peeled and diced into ½-inch cubes

1 cup Brussels sprouts, trimmed and halved

1 red bell pepper, diced into bite-sized pieces

1 zucchini, sliced into half-moons

1 cup kale, torn into bite-sized pieces

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1 ripe avocado, sliced

½ cup chickpeas, drained and rinsed (either canned or roasted)

¼ cup tahini dressing (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring it to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. After cooking, fluff the quinoa with a fork and set it aside to cool slightly.

    Roast Vegetables: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a mixing bowl, toss together the diced sweet potatoes, halved Brussels sprouts, diced red bell pepper, and sliced zucchini. Drizzle with olive oil, then sprinkle the smoked paprika, garlic powder, onion powder, salt, and black pepper over the vegetables. Toss everything until well coated. Spread the mixture evenly in a single layer on the prepared baking sheet.

      Bake: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir them halfway through the cooking time to ensure even roasting, until they are tender and have developed a golden-brown caramelization.

        Sauté Kale: While the vegetables are roasting, heat a small skillet over medium heat. Add a splash of water or a drizzle of olive oil, followed by the torn kale. Sauté the kale for about 3-5 minutes, stirring occasionally, just until it wilts down. Season with a pinch of salt and pepper to enhance its flavor.

          Assemble the Bowl: Take serving bowls and start with a generous scoop of quinoa as your base. Top each bowl with a vibrant mix of the roasted vegetables, a mound of sautéed kale, sliced avocado, and a scattering of chickpeas.

            Drizzle Dressing: Before serving, drizzle tahini dressing generously over each bowl and finish with a sprinkle of chopped fresh parsley for a burst of freshness.

              Serve & Enjoy: Serve your Harvest Veggie Quinoa Power Bowl warm or allow it to come to room temperature. Enjoy this nourishing bowl as a wholesome meal packed with flavors and textures!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings