This veggie quinoa power bowl is a great meal prep lunch idea. It’s full of flavor and packed with roasted vegetables to keep you powered up all day.
I’ve found that the number one reason I eat healthy is if I plan ahead. If I’m stuck in a pinch and end up being starving I end up grabbing something easy and convenient, and maybe not as healthy as it could be.
When I meal prep on the weekends and have lunch and snacks ready to go for the week, I end up making healthier choices and feel so much better during the week.
I have to be a honest, I’m not a huge veggie lover. It takes a lot of seasoning and excitement for me to want to eat vegetables. Which is why this veggie quinoa power bowl is such a perfect meal. It has so many veggies and it’s hearty and tastes delicious too!
The veggies included in this veggie quinoa power bowl:
- sweet potatoes
- cauliflower
- broccoli
- onion
- peppers
There’s also roasted chickpeas, cilantro and hummus to add to the top!
This recipe makes enough to fill at least 5 plastic containers you can easily take with you to work. I’ve been eating it for two days and its’ so good! Definitely will not get sick of it by day 5.
If you want to add some protein to this recipe you can easily add rotisserie chicken! Or another option is to cook your quinoa with bone broth. So many healthy benefits to doing that! I’m doing it next week:)
If you love this recipe don’t forget to pin it or give me a follow on Instagram and tag #WhatMollyMade
How to Make a Veggie Quinoa Power Bowl
Veggie Quinoa Power Bowl
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Ingredients
- 2 cups uncooked quinoa
- 4 cups water vegetable broth or bone broth
- 2 sweet potatoes peeled and diced
- 1 small onion chopped
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 red bell pepper diced
- 1 (15oz) can chickpeas drained and rinsed
- 2-3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 5-8 Tablespoons garlic hummus
- Cilantro, parsley, or salad dressing for serving
Instructions
- Preheat oven to 425°F. Grease a large sheet pan lightly with a drizzle of olive oil.
- In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. Spread the vegetables out onto the prepared pan in an even layer. Roast in the oven for 35-45 minutes, stirring every 15 minutes.2 sweet potatoes, 1 small onion, 3 cups broccoli florets, 3 cups cauliflower florets, 1 red bell pepper, 1 (15oz) can chickpeas, 2-3 Tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- While vegetables are roasting, bring the water, veggie broth or bone broth to a boil in a medium saucepan with the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.2 cups uncooked quinoa, 4 cups water
- Divide quinoa evenly into dishes and topped with veggies when they’re done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.
- Drizzle with your favorite salad dressing if desired or make homemade herb vinaigrette, chipotle vinaigrette, or basil pesto.
You might also like my Creamy Mushroom Pasta with Garlic Kale!
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Love this recipe, this is my third time making it, it’s great for meal prepping my lunches for the week. Thank you!
Thanks so much!!
This isn’t very well written or instructed. Except for the Ingredients list, the recipe itself says nothing about the bell peppers and the instructions direct you to mix ALL the veggies together, yet the photo of the dish has the broccoli and cauliflower separate from the rest.
where can I find nutritional information?
To the person who asked about nutritional information: assuming 4 servings and each person eats 1/2 cup of cooked quinoa then each serving is 483 calories (15g fat, 16.5g protein, 73g carbs, 19g fiber). That assumes you eat everything except only half of the quinoa called for in the recipe. The recipe makes enough quinoa for each person to eat a full cup of it which adds 132 calories per person and brings the total calories to 615 per serving.
We use vegetable broth. Tzatziki is an excellent addition.
There’s so many different colours and flavours in this it would make a brilliant lunch!