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Quinoa and Veggie Power Bowls

Colorful Quinoa and Veggie Power Bowls for Vibrant Meals

This Quinoa and Veggie Power Bowl is a vibrant, nutrient-dense meal that combines colorful ingredients for a delicious and healthy option.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 40 minutes
Total Time 1 hour 25 minutes
Course salads
Cuisine American
Servings 4 bowls
Calories 300 kcal

Equipment

  • - Large bowl
  • - Blender
  • Oven
  • - Pot
  • Cutting board
  • - Knife

Ingredients
  

For the Grains

  • 1 cup Cooked Red Quinoa Provides a nutty flavor and is high in protein.
  • 1 cup Cooked Brown Rice Adds chewiness and fiber.

For the Protein

  • 1 cup Cooked Brown Lentils Lends protein and texture.
  • 1 can Chickpeas For a creamy texture and protein boost.

For the Vegetables

  • 2 cups Organic Spinach Offers vitamins A and C.
  • 1 cup Tri-Colored Tomatoes Adds sweetness and visual flair.
  • 1 medium English Cucumber Contributes crunch and hydration.

For Flavor

  • 1 medium White Onion Provides sharpness and depth.
  • 1 cup Baby Bell Peppers Offers sweetness and crunch.
  • 1 head Roasted Garlic Infuses richness into dressing.

For the Dressing

  • 1 cup Raw Cashews Adds a creamy texture to dressing.
  • 3 tablespoons Lemon Juice Provides zest and acidity.
  • 1 tablespoon Dijon Mustard Adds tanginess.
  • 1 tablespoon Capers Introduces a briny punch.
  • 1 tablespoon Maple Syrup Infuses sweetness.
  • 1 cup Vegetable Broth or Water Acts as a thinning agent.

For Toppings

  • 1 cup Arugula Microgreens Adds a peppery flavor.

Instructions
 

Cooking Instructions

  • Cook Grains: Begin by preparing brown rice and red quinoa following the package instructions. Combine them in a large bowl once both are cooked and fluffy.
  • Prepare Lentils: Cook the brown lentils according to the package instructions until tender. Alternatively, use pre-cooked lentils.
  • Roast Garlic: Preheat your oven to 400°F. Wrap whole garlic heads in foil and roast for 35-40 minutes until golden and fragrant. Let cool before peeling.
  • Make Dressing: In a blender, combine the roasted garlic, raw cashews, lemon juice, Dijon mustard, capers, maple syrup, and vegetable broth. Blend until smooth.
  • Assemble Bowls: In four large bowls, evenly distribute the organic spinach, followed by the grain mixture, cooked lentils, chickpeas, colorful vegetables, and arugula microgreens.
  • Serve: Drizzle the creamy garlic dressing over each bowl before serving.

Notes

Optional: Garnish with a sprinkle of sesame seeds for added crunch and flavor.
Keyword colorful, healthy meal, meal prep, Plant-Based, quinoa, veggie power bowls