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Quinoa and Veggie Power Bowls

Delicious Quinoa and Veggie Power Bowls for Ultimate Nourishment

Nourish your body with flavorful Quinoa and Veggie Power Bowls bursting with nutrients and customizable ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Roasting Time 40 minutes
Total Time 1 hour 40 minutes
Course Salad
Cuisine American
Servings 4 bowls
Calories 450 kcal

Equipment

  • - Blender
  • - Oven
  • - Mixing bowl
  • - Pot

Ingredients
  

For the Base

  • 1 cup Cooked Red Quinoa Substitute with brown rice for variety.
  • 1 cup Cooked Brown Rice Can use barley as an alternative.
  • 1 cup Cooked Brown Lentils Canned lentils save prep time.

For the Greens

  • 2 cups Organic Spinach Kale or arugula can be used instead.
  • 1 cup Arugula Microgreens Use any microgreens or omit if unavailable.

For the Veggies

  • 1 can Chickpeas Canned for ease; can use cooked dried chickpeas.
  • 1 cup Tri-Colored Tomatoes Any ripe tomatoes will work.
  • 1 medium English Cucumber Substitute with zucchini or bell peppers.
  • 1 medium White Onion Green onions can be used for milder flavor.
  • 1 cup Baby Bell Peppers Regular bell peppers can be used.

For the Dressing

  • 1 head Roasted Garlic Use fresh garlic if preferred.
  • 1/2 cup Raw Cashews White beans can be used for nut-free option.
  • 2 tablespoons Lemon Juice Vinegar can be used instead.
  • 1 tablespoon Dijon Mustard Yellow mustard as a substitute.
  • 1 tablespoon Capers Olives may be used or omitted.
  • 1 tablespoon Maple Syrup Agave syrup can also be used.
  • 1/2 cup Vegetable Broth Water can be a lower sodium alternative.

Instructions
 

Preparation

  • Cook red quinoa and brown rice according to package instructions until fluffy, then combine both in a large mixing bowl.
  • Prepare your brown lentils as per package directions or opt for pre-cooked canned lentils.
  • Preheat the oven to 400°F (200°C). Wrap whole garlic heads in foil and roast for 35-40 minutes until golden brown.
  • In a blender, combine the roasted garlic, raw cashews, lemon juice, Dijon mustard, capers, maple syrup, and vegetable broth. Blend until smooth.
  • Start each bowl with a layer of organic spinach, then add the quinoa and rice mix, lentils, chickpeas, chopped cucumbers, tomatoes, onions, and baby bell peppers.
  • Drizzle your creamy garlic dressing over each bowl just before serving.

Notes

Add nutritional yeast on top for extra flavor.
Keyword Healthy Salad, meal prep, Nutritious, Quinoa and Veggie Power Bowls, vegan, Vegetarian