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5 from 2 votes

Veggie Quinoa Power Bowl

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 5


  • 2 cups ucnooked quinoa
  • 4 cups water vegetable broth or bone broth
  • 2 sweet potatoes peeled and diced
  • 1 small onion chopped
  • 3 cups brocolli roughly chopped
  • 3 cups cauliflower roughly chopped
  • 1 cup sweet bell peppers
  • 1- 15 ounce can chickpeas drained and rinsed
  • 2-3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 bunch of cilantro
  • 5-8 tablespoons of garlic hummus


  • Preheat oven to 425°F. Cover a large sheet pan with a silpat mat or foil. Set aside.
  • In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. Dump vegetables out onto the prepared pan and roast sweet potato mixture in preheated oven for 40-45 minutes, stirring every 10 minutes.
  • 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.
  • Divide quinoa evenly into dishes and topped with veggies when they're done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.