Vibrant Power Bowl
Fuel your day with the *Vibrant Power Bowl*, a wholesome and colorful meal packed with nutrient-dense ingredients to energize and satisfy. This healthy recipe combines fluffy quinoa as a hearty base with a medley of fresh veggies, including crisp cucumbers, sweet cherry tomatoes, and shredded carrots. Protein-rich chickpeas and creamy avocado add substance, while a zesty homemade tahini-lemon dressing elevates every bite. The bowl is garnished with crumbled feta and crunchy sunflower seeds for a delightful mix of flavors and textures. Perfect for meal prep or a quick, balanced lunch, this dish is gluten-free and can easily be adapted for a vegan lifestyle. Ready in just 35 minutes, the Vibrant Power Bowl is your go-to recipe for a nourishing and eye-catching meal! Keywords: healthy power bowl, quinoa bowl recipe, chickpea recipes, tahini dressing, nutritious lunch ideas.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 can Chickpeas, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 piece Avocado, sliced
- 2 cups Baby spinach
- 1 cup Red bell pepper, diced
- 0.5 cup Carrots, shredded
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Tahini
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Sunflower seeds
Instructions
Rinse the quinoa under cold water and drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, reduce heat to low, and let it simmer for 15 minutes or until all water is absorbed.
Remove the saucepan from heat, let it sit covered for an additional 5 minutes, then fluff with a fork.
In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, and shredded carrots.
In a small bowl, whisk together olive oil, lemon juice, tahini, salt, and black pepper to create the dressing.
Pour the dressing over the chickpea and vegetable mixture, tossing to coat evenly.
To assemble the power bowl, place a handful of baby spinach in each serving bowl.
Add a portion of quinoa to each bowl.
Top with the chickpea and vegetable mixture.
Add slices of avocado on top and sprinkle with crumbled feta and sunflower seeds.
Serve immediately or refrigerate for up to 2 days in airtight containers.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 47.0 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1927 mg | 148% | |
| Iron | 5379.4 mg | 29886% | |
| Potassium | 4458 mg | 95% | |
*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.
