Vibrant Vegetable-Packed Bowls: An Easy & Delicious Recipe

Craving a meal that's bursting with color, flavor, and nutrients? Look no further than these vibrant vegetable-packed bowls! This easy recipe is a fantastic way to enjoy a delicious and satisfying homemade dish that’s perfect for busy weeknights or a healthy lunch. Get ready to create a dish that’s as beautiful as it is good for you.

🎧 Listen to this Recipe!

"So glad you're here, food lovers! Craving something bursting with color and flavor? You've got to try these vibrant veggie-packed bowls. Honestly, this is my absolute go-to for a quick, satisfying weeknight dinner that’s surprisingly good for you. Let’s talk ingredients! We'll need fluffy quinoa, some beautiful bell peppers, crisp broccoli, sweet potato, and hearty chickpeas. Plus, fresh cilantro and lime juice for that zing. Now for the fun part – cooking! We'll get that quinoa simmered to perfection, then roast those veggies until they're tender and caramelized. While that's happening, we'll toss our chickpeas with cilantro and lime. Then, it’s just assembling – quinoa base, topped with those gorgeous roasted veggies, and a sprinkle of our zesty chickpeas. You can even add avocado or a tahini drizzle if you're feeling fancy! Trust me, this dish is a winner. I can't wait for you to try this one!"

🥘 Ingredients:

• 🍲• 1 cup quinoa, rinsed
• 🍲• 2 cups vegetable broth
• 🍲• 1 tablespoon olive oil
• 🍲• 1 red bell pepper, diced
• 🍲• 1 yellow bell pepper, diced
• 🍲• 1 cup broccoli florets
• 🍲• 1 cup chopped sweet potato (about 1 medium)
• 🍲• 1 (15-ounce) can chickpeas, rinsed and drained
• 🍲• 1/4 cup chopped fresh cilantro
• 🍲• 2 tablespoons lime juice
• 🍲• Salt and black pepper to taste
• 🍲• Optional: Avocado slices, a drizzle of tahini sauce

👩‍🍳 Instructions:

1. Step 1: Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork.
2. Step 2: Roast the vegetables: While the quinoa cooks, preheat your oven to 400°F (200°C). Toss the diced bell peppers, broccoli florets, and chopped sweet potato on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Step 3: Prepare the chickpeas: In a medium bowl, combine the rinsed and drained chickpeas with the chopped cilantro and lime juice. Season with a pinch of salt and pepper.
4. Step 4: Assemble the bowls: Divide the cooked quinoa among four bowls.
5. Step 5: Top with roasted vegetables: Evenly distribute the roasted bell peppers, broccoli, and sweet potato over the quinoa in each bowl.
6. Step 6: Add the seasoned chickpeas: Spoon the chickpea mixture on top of the vegetables.
7. Step 7: Finish and serve: Garnish with optional avocado slices and a drizzle of tahini sauce, if desired. Serve immediately and enjoy this delicious food!

💡 Pro Tips:

• 🧂• For a quicker preparation, you can use pre-cut vegetables from the grocery store.
• 🧂• Feel free to swap out the vegetables based on what's in season or what you have on hand – zucchini, cherry tomatoes, or asparagus are also great additions.
• 🧂• This recipe is fantastic for meal prep! Store the cooked quinoa, roasted vegetables, and chickpea mixture in separate airtight containers in the refrigerator for up to 3 days. Assemble bowls as needed.
• 🧂• If you don't have vegetable broth, water works just fine for cooking the quinoa, though the broth adds extra flavor.

📊 Nutrition Information (per serving):

595.0

Calories

23.5g

Protein

98.8g

Carbs

14.5g

Fat

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