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Healthy Protein-Packed Quinoa Power Bowl

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A nourishing and flexible quinoa power bowl featuring toasted quinoa, roasted veggies, chickpeas, and a creamy tahini sauce, perfect for easy meal prep and satisfying meals.

Ingredients

Scale
  • 1 cup quinoa (rinsed well to remove bitterness)
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 medium sweet potato, peeled and diced
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1 cup cooked chickpeas (canned and rinsed)
  • Optional: 1/4 cup toasted pumpkin seeds
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2–3 tablespoons water (to thin the sauce)
  • Pinch of salt
  • Optional: 1 teaspoon maple syrup or honey
  • Handful of fresh parsley or cilantro, chopped
  • 1/2 avocado, sliced
  • Sprinkle of chili flakes or sumac (optional)

Instructions

  1. Rinse 1 cup of quinoa under cold water until water runs clear to remove bitterness.
  2. Toast the quinoa in a medium saucepan over medium heat for 3-4 minutes, stirring frequently until it smells nutty.
  3. Add 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  4. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  5. Preheat oven to 425°F (220°C).
  6. Toss diced sweet potato, chopped red bell pepper, and broccoli florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  7. Spread veggies evenly and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
  8. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, minced garlic, and a pinch of salt.
  9. Gradually add 2-3 tablespoons water until sauce reaches a smooth, pourable consistency.
  10. Add 1 teaspoon maple syrup or honey if desired for sweetness. Keep sauce covered until serving.
  11. Assemble the bowl by placing a generous scoop of quinoa as the base.
  12. Arrange roasted vegetables and chickpeas on top, either in sections or mixed.
  13. Drizzle creamy tahini sauce over the bowl.
  14. Add sliced avocado and sprinkle with fresh parsley or cilantro and chili flakes or sumac if using.
  15. Optionally, toss gently before eating or serve as is.

Notes

Rinse quinoa thoroughly to remove bitterness. Toast quinoa before cooking to enhance nuttiness. Keep tahini sauce separate until serving to avoid soggy veggies. Leftovers keep well for up to 3 days refrigerated. Reheat with a splash of water or broth to maintain moisture.

Nutrition

Keywords: quinoa bowl, protein-packed, healthy meal prep, vegan, gluten-free, tahini sauce, roasted vegetables, chickpeas

Find it online: https://sofiaspice.com/healthy-protein-packed-quinoa-power-bowl-recipe-for-easy-meal-prep/