Harvest Veggie Quinoa Power Bowl

In recent years, the culinary landscape has witnessed a significant shift towards plant-based meals, with an increasing number of people embracing the benefits of incorporating more vegetables, grains, and legumes into their diets. This trend is not merely a dietary choice; it reflects a broader lifestyle movement that prioritizes health, sustainability, and a connection to the environment. As we transition into the heart of the fall season, there’s no better time to celebrate the bounty of nature with a dish that embodies these principles. Enter the Harvest Veggie Quinoa Power Bowl—a vibrant, nutrient-dense meal that showcases seasonal produce while providing a delightful mix of flavors and textures.

Embrace the flavors of fall with the Harvest Veggie Quinoa Power Bowl! This nutrient-rich dish blends quinoa, sweet potatoes, and chickpeas with vibrant seasonal vegetables, creating a delicious, balanced meal packed with essential vitamins and protein. Perfect for lunch or dinner, this bowl showcases the best of autumn while promoting health and sustainability. Experiment with spices and toppings to make it uniquely yours. Enjoy a delightful, wholesome dining experience that nourishes both body and soul!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium sweet potato, cubed

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup kale, chopped

1 cup chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 avocado, sliced

¼ cup pumpkin seeds

¼ cup feta cheese (optional)

Fresh lemon juice, for drizzling

Instructions

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Roast Sweet Potato: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.

Sauté Veggies: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced bell pepper and kale, sautéing until the kale is wilted and the bell pepper is soft, about 5-7 minutes. Add the chickpeas and cook for another 2-3 minutes until heated through.

Assemble the Power Bowl: In serving bowls, layer the cooked quinoa, roasted sweet potatoes, sautéed veggies, and chickpeas. Top with sliced avocado, pumpkin seeds, and feta cheese if desired.

Finish and Serve: Drizzle with fresh lemon juice for brightness. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings