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Quinoa and Roasted Veggie Power Bowl

Ingredients

  • 1 cup quinoa cooked
  • 1/2 cup roasted sweet potatoes cubed
  • 1/2 cup roasted zucchini cubed
  • 1/4 cup cherry tomatoes halved
  • 1/2 cup chickpeas rinsed and drained
  • Dressing: 2 tablespoons tahini dressing or vegan tzatziki
  • Optional Add-Ins: Avocado slices, Pumpkin or sunflower seeds, Grilled tofu or roasted chickpeas

Instructions

Cook the Quinoa

  • Rinse 1 cup of quinoa under cold water.
  • Add to a pot with 2 cups of water and a pinch of salt.
  • Bring to a boil, then simmer for 15 minutes until fluffy.
  • Let it cool before assembling your quinoa salad recipe.

Roast the Vegetables

  • Preheat oven to 400°F (200°C).
  • Toss cubed sweet potatoes and zucchini with olive oil, salt, and black pepper.
  • Roast on a baking sheet for 20–25 minutes, flipping halfway.

Assemble the Power Bowl

  • Add cooked quinoa as the base.
  • Top with roasted sweet potatoes, zucchini, cherry tomatoes, and chickpeas.

Add Dressing & Toppings

  • Drizzle with tahini dressing or a lemon vinaigrette.
  • Sprinkle with pumpkin seeds or fresh parsley.