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In recent years, the popularity of plant-based meals has surged, leading many to explore vibrant and health-conscious recipes that celebrate seasonal produce and wholesome grains. One such dish that encapsulates this culinary trend is the Harvest Veggie Quinoa Power Bowl. This colorful and nutrient-dense bowl not only satisfies the palate but also fuels the body with a wealth of vitamins, minerals, and antioxidants. Embracing the essence of fall, this recipe showcases a medley of seasonal vegetables, making it an ideal choice for anyone looking to incorporate more nutritious foods into their diet.

Harvest Veggie Quinoa Power Bowl

Discover the vibrant and nutritious Harvest Veggie Quinoa Power Bowl, a delicious way to celebrate seasonal produce and embrace healthy eating. This colorful dish combines protein-packed quinoa with a medley of roasted sweet potatoes, Brussels sprouts, red bell peppers, zucchini, and nutrient-rich kale, creating a meal that's as satisfying as it is visually appealing. Ideal for those seeking to boost their health while enjoying flavorful plant-based goodness, this power bowl offers endless customization possibilities for all dietary preferences. Embrace the essence of fall while nourishing your body with every bite!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 cup sweet potatoes (peeled and diced)

1 cup Brussels sprouts (halved)

1 red bell pepper (diced)

1 zucchini (sliced)

1 cup kale (torn into bite-size pieces)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 avocado (sliced)

½ cup chickpeas (cooked, canned or roasted)

¼ cup tahini dressing (store-bought or homemade)

Fresh parsley (for garnish)

Instructions
 

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

    Roast Vegetables: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the sweet potatoes, Brussels sprouts, red bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated. Spread in a single layer on the prepared baking sheet.

      Bake: Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

        Sauté Kale: In a small skillet, add a splash of water or a drizzle of olive oil over medium heat. Add the kale and sauté for about 3-5 minutes, just until wilted. Season with a pinch of salt and pepper.

          Assemble the Bowl: In serving bowls, add a generous scoop of quinoa as the base. Top with roasted vegetables, sautéed kale, sliced avocado, and chickpeas.

            Drizzle Dressing: Finally, drizzle tahini dressing over the top and garnish with fresh parsley.

              Serve & Enjoy: Enjoy your Harvest Veggie Quinoa Power Bowl warm or at room temperature!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings