quinoa power bowl

This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and full of nutrients, fiber, and protein! Gluten free and vegan!

Roasted Vegetable Quinoa Bowl

quinoa

salt

water

onion

red pepper (chopped)

potato

yellow squash

green peppers (chopped)

olive oil

black pepper

garlic powder

oregano

parsley (for serving)

Tahini sauce (for serving)

Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.

Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.

A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest Quinoa Power Bowl. Top with a healthy, homemade honey lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus gluten-free, and dairy-free friendly.

Southwest Quinoa Power Bowl with Honey Lime Dressing

tsp adobo seasoning (or a southwest flavor seasoning)

tsp salt

sweet potato, chopped

onion, chopped

black beans,

red bell pepper, sliced

avocado,

cilantro

curly kale, massaed

TBS canned coconut milk*

juice of 1 lime,

TBS raw honey (or agave if strictly vegan)

salt,

COOK QUINOA: Rinse quinoa in fine mesh strainer and place in small pot of water with 1 1/2 cups of water. Allow pot to come to a boil, add in your seasoning and simmer for about 15 minutes, until quinoa is tender and water has mostly gone.

COOK SWEET POTATOES: While the quinoa is cooking, cook your chopped sweet potato and onion in medium pan with olive oil. Add salt and pepper, or more seasoning if you wish. Cook on medium heat until tender, about 10-15 minutes. Option to add sliced bell peppers for about 5 minutes to soften.

MAKE DRESSING: In a medium bowl whisk together all ingredients.

ASSEMBLE BOWLS: Distribute quinoa, kale, potatoes and onions, black beans, bell pepper, and sliced avocado in bowls. Dress with honey lime dressing and garnish with cilantro if you wish, enjoy!

Really fantastic! Dressing takes recipe to a higher level. I did dice red bell pepper and cook. Added the black beans the last 2 minutes to warm up. Might cook the diced  sweet potato in microwave a minute or two ahead of time. Will definitely make again!

Roasted butternut squash quinoa bowls are made with black beans, crisp apples, arugula, pumpkin seeds, and a creamy tahini lime dressing. Perfect for a fall lunch or dinner and easy to prep in advance.

Butternut Squash Quinoa Bowls

butternut squash

extra virgin olive oil

salt and pepper (to taste)

quinoa (any color) (rinsed and drained)

arugula (or substitute baby spinach

black beans

apple (diced)

pumpkin seeds (pepitas)

tahini

lime juice ((from approximately 2 limes))

water ((use less for a thicker dressing))

garlic

Tablespoon maple syrup

salt (to taste)

Preheat the oven to 400°F.

Line a baking sheet with parchment paper. Add the butternut squash, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20 to 30 minutes, until the squash is lightly browned and tender when pierced with a fork.

Meanwhile, prepare the quinoa according to the package directions. To prepare the quinoa in your Instant Pot, add ½ cup plus 2 Tablespoons water to the rinsed quinoa. Pressure cook on high for 5 minutes, then allow the pressure to release naturally.

To make the dressing, blend the ingredients until smooth using an immersion blender (recommended) or a regular blender. Alternatively, finely mince the garlic and whisk the ingredients together.

To assemble the bowls, divide the arugula among four bowls. Top each with a quarter of the quinoa, black beans, butternut squash, and apple. Drizzle with the dressing and sprinkle with pumpkin seeds. The quinoa, black beans, and butternut squash can be served either warm or cold.

Thank you for this recipe! This was my first time to make a Buddha bowl, but I think I'm hooked. I had some roasted butternut squash on hand. I subbed brown rice for the quinoa simply because I had some made. This was absolutely delicious!

We had this last night.  Made as is.  Easy and delish!  Perfect weeknight dinner, boyfriend loved it.  I shared w my sister-in-law!

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Roasted Vegetable Quinoa Bowl

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Top 4 quinoa power bowl recipes from across the web

The most viewed quinoa power bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Quinoa Bowl

Southwest Quinoa Power Bowl with Ho...

Southwest Quinoa Power Bowl with Ho...

Butternut Squash Quinoa Bowls

The most viewed quinoa power bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine