The first time I put together this Quinoa & Veggie Power Bowl, it was one of those afternoons when I wanted something nourishing but didn’t want to spend hours cooking. I opened my fridge, saw some leftover roasted vegetables, cooked quinoa, and fresh greens and that’s how this colorful, wholesome bowl was born.
It’s simple food done right: vibrant, high in protein, packed with fiber, and layered with flavor. Every bite tastes fresh and earthy, and the best part? It makes me feel as good as it tastes.
Why I Love This Power Bowl
This quinoa bowl is the kind of recipe that fits my life perfectly it’s quick, clean, and adaptable to whatever I have on hand. The quinoa gives me lasting energy, the roasted veggies bring natural sweetness, and the greens keep everything feeling light. It’s my go-to meal when I want something satisfying but not heavy, much like my light turkey and veggie skillet dinner. Plus, it’s a dream for meal prep it keeps beautifully in the fridge and is just as delicious cold or warm.
Quinoa & Veggie Power Bowl with Fresh Greens
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A colorful and nutritious quinoa bowl loaded with roasted vegetables, fresh greens, and a bright olive oil–lemon dressing. Perfect for meal prep or a quick, wholesome dinner.
Ingredients
1 cup quinoa, rinsed
2 cups water or broth
1 sweet potato, cubed
1 bell pepper, chopped
1 zucchini, sliced
1 cup spinach or kale
1 cup chickpeas or black beans
1 avocado, sliced
2 tbsp olive oil
Juice of 1 lemon
Salt, pepper, and herbs to taste
Instructions
Cook quinoa in salted water until fluffy; set aside.
Toss vegetables with olive oil, salt, and pepper. Roast at 425°F for 25 minutes.
Prepare greens and slice avocado.
Assemble the bowl with quinoa, veggies, beans, and greens.
Drizzle with olive oil and lemon juice; season to taste.
Notes
Add feta or hummus for extra flavor.
Use collard greens for a Southern-style twist.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 monites
- Category: Main Course
- Method: Roasted + Assembled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 420
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 0
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The Ingredients That Make It Shine
This power bowl thrives on simplicity and freshness. Here’s what I use:
- Cooked quinoa: The heart of the bowl. It’s nutty, fluffy, and loaded with protein.
- Assorted veggies: I love roasted sweet potatoes, bell peppers, zucchini, and carrots.
- Fresh greens: Spinach, kale, or arugula add that perfect fresh crunch.
- Avocado: Creamy, rich, and full of healthy fats.
- Chickpeas or black beans: For extra fiber and plant-based protein.
- Olive oil and lemon juice: My favorite dressing base simple, zesty, and clean.
- Salt, pepper, and herbs: A pinch of oregano or parsley brings everything together.
When I want something a little more Mediterranean, I toss in olives, feta, and a drizzle of tahini borrowing inspiration from my grilled lemon herb chicken with roasted veggies.
How I Bring It All Together Step by Step
Step 1 – Cook the quinoa
I start by rinsing the quinoa well and simmering it in salted water until it’s fluffy. Once done, I fluff it with a fork and let it cool slightly.
Step 2 – Roast the vegetables
While the quinoa cooks, I chop my veggies, toss them with olive oil, salt, and pepper, and roast them at 425°F until tender and golden. I love the way the edges caramelize it adds so much flavor.
Step 3 – Prep the greens and toppings
I wash my greens and slice the avocado. If I’m using chickpeas, I like to toss them with a bit of smoked paprika or cumin for an extra pop of flavor.
Step 4 – Assemble the bowl
In a large bowl, I layer the quinoa first, then pile on the roasted veggies, greens, and beans. I drizzle everything with olive oil and lemon juice, then sprinkle a little salt, pepper, and herbs on top.
Step 5 – Add finishing touches
If I’m feeling fancy, I’ll top it with a dollop of hummus or a sprinkle of feta. The mix of warm quinoa and roasted vegetables with cool greens and creamy avocado feels perfectly balanced in every bite.
It’s the same kind of simple elegance I love in my healthy baked salmon with garlic and olive oil clean ingredients that let their natural flavors shine.
Easy Twists and Fun Variations
The beauty of this quinoa bowl is how adaptable it is.
- Mediterranean style: Add olives, cucumbers, and a drizzle of tahini dressing.
- Southwestern twist: Swap in black beans, corn, and salsa for a Tex-Mex vibe.
- Protein boost: Add grilled chicken or salmon for extra staying power.
- Breakfast bowl: Top with a soft-boiled egg for a hearty protein breakfast idea.
- Southern greens version: Replace spinach with collard greens and toss them warm in olive oil, inspired by my favorite southern collard greens recipes.
For days when I want something comforting yet healthy, I often prep a few of these bowls alongside my healthy stir-fry with lean beef and colorful vegetables they make weekday eating feel effortless and nourishing.
Why This Bowl Never Gets Old
Every time I make this power bowl, it reminds me that eating well doesn’t have to be complicated. It’s colorful, full of texture, and leaves me feeling good long after I’ve finished eating. Whether I’m enjoying it for dinner, meal prepping for the week, or packing a quick lunch, this quinoa bowl gives me the perfect balance of comfort and freshness. It’s a recipe that truly celebrates real food and that’s why it’ll always have a place in my kitchen.
