Quinoa and Veggie Bowl for a Plant-Based Option
This Quinoa and Veggie Bowl is a delicious and nutrient-packed plant-based meal. Full of fiber, protein, and antioxidants, it’s a perfect option for anyone looking for a satisfying, healthy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: LUNCH
- Method: ROASTING
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup quinoa
- 1 medium sweet potato, peeled and diced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1/2 cup chickpeas (canned or cooked)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons tahini (for dressing)
- 1 tablespoon lemon juice
Instructions
Quinoa and Veggie Bowl for a Plant-Based Option
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato, zucchini, bell peppers, and chickpeas with olive oil, garlic powder, cumin, salt, and pepper. Spread them on a baking sheet.
- Roast the veggies and chickpeas in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
- While the veggies are roasting, cook the quinoa according to package instructions.
- In a small bowl, mix tahini and lemon juice to make the dressing. Add water to thin it out if necessary.
- Once the quinoa is cooked and the veggies are roasted, assemble your bowl by placing a scoop of quinoa as the base.
- Top with the roasted veggies and chickpeas. Drizzle with tahini dressing.
- Serve warm and enjoy your vibrant, plant-based meal!
Notes
- Feel free to swap in any vegetables you prefer, such as broccoli, cauliflower, or kale.
- You can add a sprinkle of sesame seeds or pumpkin seeds on top for extra crunch.
- This bowl is great for meal prepping. Just store the quinoa, roasted veggies, and dressing separately and combine when ready to eat.
Find it online: https://recipesin.com/what-are-7-healthy-lunches-2/