Veggie-Packed Power Bowl
Ready in 35 min. Lunch recipe. A balanced meal proving you don't need veggies at every meal, but here's how to make them delicious when you do. Get step-by
Instructions
Step 1
Cook the quinoa: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 2
Prepare the veggies: While quinoa cooks, slice 2 bell peppers and 1 zucchini. Thinly slice 0.5 red onion. Rinse and drain 1 can chickpeas.
Step 3
Roast the vegetables: Preheat oven to 425°F (220°C). On a baking sheet, toss bell peppers, zucchini, red onion, and chickpeas with 1 tablespoon olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread in a single layer and roast for 15-20 minutes, until veggies are tender and slightly charred.
Step 4
Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 minced garlic clove, 0.25 teaspoon salt, and remaining 0.25 teaspoon black pepper.
Step 5
Assemble the bowls: Divide cooked quinoa between two bowls. Top with roasted vegetables and chickpeas. Drizzle with dressing.
Step 6
Garnish and serve: Sprinkle with 0.25 cup crumbled feta cheese (if using) and 2 tablespoons chopped fresh parsley. Serve warm.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
