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Quinoa and Veggie Bowl for a Plant-Based Option

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.

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.