Quinoa & Greens Power Bowl

🥗 Quinoa & Greens Power Bowl — A Nutrient-Packed Feast in Every Bite!

The Quinoa & Greens Power Bowl is the ultimate healthy, filling, and colorful meal, perfect for a lunch or light dinner. Packed with protein-rich quinoa, fresh leafy greens, roasted veggies, and a zesty dressing, this bowl is a powerhouse of nutrients, fiber, and antioxidants. It’s a meal that leaves you feeling nourished and energized without sacrificing taste.

Whether you’re looking to fuel your body after a workout or enjoy a light but satisfying lunch, this Power Bowl has everything you need. The earthy flavors of quinoa combine with the natural crispness of fresh greens, while the roasted vegetables provide a hearty, satisfying element. Topped with a tangy lemon-tahini dressing, this bowl is as delicious as it is nutritious.

🧾 Ingredients

• 1 cup quinoa (rinsed)

• 2 cups vegetable broth (or water)

• 1 tbsp olive oil

• 1 medium sweet potato, cubed

• 1 cup broccoli florets

• 2 cups baby spinach (or mixed greens)

• 1/2 avocado, sliced

• 1/4 cup roasted pumpkin seeds or sunflower seeds

• 1/4 cup feta cheese or plant-based cheese (optional)

Lemon-Tahini Dressing:

• 2 tbsp tahini

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp maple syrup (or honey)

• 1/4 tsp garlic powder

• Salt and pepper to taste

👩‍🍳 Execution — How to Make It

1. Cook the Quinoa:
   In a medium-sized pot, combine the quinoa and vegetable broth (or water).Heat until boiling, then lower the heat and cover. Let it simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

2. Roast the Vegetables:
   Preheat your oven to 400°F (200°C). Toss the cubed sweet potato and broccoli florets in olive oil, salt, and pepper. Arrange them evenly in one layer on a baking tray. Roast for 20 minutes, flipping halfway through, until golden and tender.

3. Prepare the Dressing:
   In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, garlic powder, salt, and pepper. If the dressing is too thick, add a small amount of water until you reach your desired consistency.

4. Assemble the Power Bowl:
   Divide the cooked quinoa between 4 bowls. Top each with a handful of fresh spinach, roasted sweet potato and broccoli, a few slices of avocado, and a sprinkle of pumpkin seeds. Drizzle with the lemon-tahini dressing and garnish with feta (if using).

5. Serve & Enjoy:
   Serve immediately and enjoy the vibrant, nutrient-packed goodness of your power bowl!

💡 Additional Tips from the Chef’s Notebook

• Use different greens — Kale, arugula, or mixed lettuce work great in this bowl.

• Roast other veggies — Add roasted carrots, bell peppers, or cauliflower for variety.

• For added protein: Toss in chickpeas, grilled chicken, or tofu cubes for an extra protein boost.

• Make ahead: Prepare the quinoa and roasted vegetables in advance for a quick, grab-and-go lunch.

• For a spicy kick: Drizzle with a little sriracha or sprinkle with chili flakes.

Serves: 4
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20 minutes

Happy Cooking

Diana