Veggie and Quinoa Power Bowl (Printable)

Nourishing bowl with fluffy quinoa, roasted vegetables, beans, and crunchy nuts in zesty lemon vinaigrette.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, sliced
05 - 1 medium carrot, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - Salt and black pepper to taste

→ Beans

11 - 1 can black beans or chickpeas, drained and rinsed

→ Nuts and Seeds

12 - 1/4 cup roasted almonds or walnuts, roughly chopped
13 - 2 tablespoons pumpkin seeds

→ Lemon Vinaigrette

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1 small garlic clove, finely minced
19 - Salt and black pepper to taste

# How-To Steps:

01 - Set oven to 425°F and allow to fully preheat
02 - Arrange bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized
04 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper
06 - Divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette
07 - Serve immediately, or refrigerate for a refreshing cold bowl

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner doesn't feel like a production.
  • The roasted vegetables develop this caramelized sweetness that makes the whole bowl taste indulgent, not virtuous.
  • You can make it warm or cold, eat it for lunch three days running, and it somehow tastes different each time.
  • There's no judgment here—swap any vegetable, protein, or topping based on what you actually have.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way with a batch that tasted like soap, and it completely changed how I approached grains.
  • The vegetables only caramelize if you don't move them too much, so resist the urge to stir constantly; the initial toss and one mid-roast flip is the sweet spot.
  • Taste your vinaigrette before pouring—a pinch more salt or squeeze of lemon can mean the difference between something forgettable and something you crave.
03 -
  • Make this on a Sunday and portion into containers for the week—it holds beautifully and actually tastes better as the flavors meld, though wait to add nuts until you're ready to eat so they stay crunchy.
  • Keep the vinaigrette in a separate container if you're meal prepping so it doesn't make everything soggy, and shake it well before pouring since oil and lemon naturally want to separate.
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