Hearty Grain Bowl
Experience a burst of wholesome flavors with our Hearty Grain Bowl recipe—a nutritious and satisfying meal perfect for lunch or dinner. This vibrant bowl starts with fluffy quinoa and fresh mixed greens, layered with caramelized roasted red bell peppers, zucchini, and juicy cherry tomatoes. The creamy avocado adds a luscious touch, while the tangy lemon-tahini dressing ties it all together with its smooth, zesty flair. Packed with protein, fiber, and colorful vegetables, this dish is not only delicious but also a great option for healthy eating. Easy to make in just 40 minutes, this recipe caters to busy lifestyles while delivering all the comfort of a hearty homemade meal. Perfect for meal prep or sharing with loved ones, it’s a go-to for anyone seeking a nutrient-rich, flavor-packed bowl.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 large avocado
- 1 large lemon
- 3 tablespoons tahini
- 1 small garlic clove
- 2 cups mixed greens
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the red bell pepper and zucchini into bite-sized pieces, and halve the cherry tomatoes.
In a large mixing bowl, toss the diced bell pepper, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
Spread the vegetables evenly on the prepared baking sheet and roast in the preheated oven for about 15-20 minutes or until they are tender and slightly caramelized.
While the vegetables are roasting, slice the avocado and prepare the dressing.
For the dressing, juice the lemon into a small bowl, add 3 tablespoons of tahini, finely mince the garlic clove, and whisk everything together until smooth. Add a tablespoon of water if you need to thin the dressing.
Once the quinoa and vegetables are done, assemble the grain bowls: start with a base of mixed greens in four bowls, divide the quinoa equally, then top with roasted vegetables and sliced avocado.
Drizzle with the lemon-tahini dressing before serving.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 25.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3648 mg | 281% | |
| Iron | 16080.2 mg | 89334% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
