Here’s a hearty, wholesome, and oh-so-colorful Roasted Veggie Power Bowl—packed with roasted goodness, grains, and a zesty tahini or lemon dressing. Perfect for meal prep or a cozy plant-based dinner. 
Roasted Veggie Power Bowl
Ingredients:
For the Bowl:
- 1 cup cooked quinoa, brown rice, or farro
- 1 sweet potato, peeled & cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- ½ red onion, sliced
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1 avocado, sliced
- 1 handful baby spinach or arugula
- Optional: roasted chickpeas or sunflower seeds for crunch
For the Dressing (Choose one):
Lemon-Tahini Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup or honey
- 1 small garlic clove, grated
- 2–3 tbsp water (to thin)
- Salt, to taste
OR
Simple Lemon Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt & pepper
Instructions:
- Roast the Veggies:
- Preheat oven to 425°F (220°C).
- Toss sweet potato, zucchini, pepper, broccoli, and onion with olive oil, paprika, salt & pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Cook the Grain:
- Prepare quinoa or grain of choice per package instructions.
- Make the Dressing:
- Whisk together all ingredients until smooth. Adjust consistency and seasoning as needed.
- Assemble the Bowls:
- In each bowl, layer cooked grain, fresh greens, and roasted veggies.
- Add sliced avocado and any toppings (chickpeas, seeds, etc.).
- Drizzle & Serve:
- Generously drizzle with your dressing of choice.
- Enjoy warm or cold!
Want a vibrant image of this power bowl with those caramelized veggies and creamy avocado? I can generate one that looks ready for your next recipe post or meal inspo board!
