Quinoa & Roasted Veggie Power Bowl with Lemon-Tahini Dressing
Discover our Quinoa & Roasted Veggie Power Bowl, a clean eating essential packed with nutrients. Try this vibrant dish today for a healthy meal option!
Recipe Overview
Discover our Quinoa & Roasted Veggie Power Bowl, a clean eating essential packed with nutrients. Try this vibrant dish today for a healthy meal option!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • red bell pepper: 1, diced
- • zucchini: 1, sliced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1, sliced
- • olive oil: 2 tablespoons
- • sea salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh parsley: 1/4 cup, chopped
- • tahini: 2 tablespoons
- • lemon juice: 2 tablespoons
- • garlic: 1 clove, minced
- • warm water: 2 tablespoons
- • arugula: 2 cups
Instructions
- 1 Preheat your oven to 400°F (200°C). This ensures the vegetables roast evenly, caramelizing their natural sugars for a sweet, savory flavor.
- 2 Rinse the quinoa under cold water to remove its natural coating, which can taste bitter. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- 3 On a large baking sheet, toss the red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, sea salt, and black pepper. Spread the veggies in an even layer for uniform roasting. Roast them in the preheated oven for 20-25 minutes, or until they are tender and lightly charred.
- 4 In a small bowl, whisk together tahini, lemon juice, minced garlic, and warm water until smooth. The dressing should be thick yet pourable; add more water if necessary to reach the desired consistency.
- 5 To assemble the power bowls, divide the cooked quinoa among four bowls. Top each with a generous portion of roasted vegetables and a handful of arugula. Drizzle with lemon-tahini dressing and sprinkle with fresh parsley for a burst of color and freshness.
Serving Suggestions
- • For a vibrant presentation, serve the power bowls in wide, shallow bowls to showcase the array of colors from the vegetables and quinoa. A generous sprinkle of sesame seeds or toasted pine nuts would add a delightful crunch, enhancing the textural contrast. This dish pairs beautifully with a chilled glass of sparkling water infused with fresh lemon slices, creating a refreshing accompaniment. Alternatively, consider serving with a side of whole grain flatbread for a heartier meal. If you're hosting a brunch or light luncheon, these bowls are a perfect choice, offering a health-conscious option that doesn't skimp on flavor. For an added touch of elegance, garnish each bowl with edible flowers such as nasturtiums or pansies—they add a pop of color and a subtle peppery note that complements the dish beautifully.
Storage Tips
To store leftovers, place the quinoa and roasted vegetables in airtight containers and refrigerate for up to 3 days. Keep the dressing separate to maintain its freshness and prevent the veggies from becoming soggy. When ready to enjoy, reheat the quinoa and vegetables gently in a microwave or on the stovetop, and drizzle with the dressing just before serving. For freezing, portion the roasted vegetables and quinoa into freezer-safe containers, leaving room to add freshly made dressing upon reheating. Thaw overnight in the refrigerator and reheat as desired. To maintain the best texture, avoid freezing the arugula or the dressing; instead, prepare those fresh when you're ready to serve your leftovers.
