Veggie Power Bowl
Is it weird to say this dish is my ultimate comfort food? I crave this meal year round - it’s perfect for the days when you want something more filling than a salad but still don’t want to feel bogged down. It’s deeply nourishing and provides long-lasting energy. I especially love this dish the night before a run or an intense workout.
I will say this recipe can be time consuming but the great news is that it’s not a lot of hands-on time in the kitchen. It’s easy to batch roast the veggies & quinoa on the weekends which means it’s super simple to meal prep. And Like I say with all my recipes, feel free to get experimental! Try adding in different veggies (carrots, parsnips, butternut squash, zucchini, etc), adding seasonings, topping with other sauces (Sriracha, romesco) or adding chicken!
Veggie Power Bowl
INGREDIENTS
1/2 cup dry quinoa
A large handful of spinach
1 clove of garlic
1 Onion
1 can of garbanzo beans
1 medium to large sweet potato
A few broccoli florets (optional)
1/2 an avocado
Hummus (I am OBSESSED with Roots)
Salt & Pepper to taste
Directions
Start with caramelizing the onion. Place a cast iron skillet over medium heat and add a tablespoon of olive oil. When the oil starts sizzling, add a thinly sliced onion. Sauté for 5-10 minutes, then reduce to low heat. Allow the onion to caramelize, about 45 minutes. Stir occasionally so it doesn’t stick. (I know it’s a long time, but it’s well worth the wait! I’ll caramelize 3 or 4 at a time and keep them in the fridge to add to dishes throughout the week)
Meanwhile, preheat the oven to 400 and chop the sweet potato & broccoli. Drain garbanzo beans & rinse. Pat them dry and add them to a sheet pan along with the sweet potatoes & broccoli and drizzle with olive oil & salt. Roast for 40 minutes or until veggies are tender and garbanzo beans are crunchy.
Cook the quinoa - rinse the quinoa and add to a sauce pan. Add 1 cup of water and bring to a bowl, then cover and reduce to a simmer. (alternatively you can use frozen / precooked quinoa to save time!)
Lastly, sauté the spinach with garlic and a little olive oil. Once it’s almost wilted, add in the quinoa and mix together. Add salt & pepper to taste.
Assemble the bowl! Add the quinoa / spinach mixture to the bottom of a bowl and top with veggies, garbanzo beans, onion hummus and avocado. Add salt and pepper to taste and you’re done! Leftovers will easily store in the fridge for 3-4 days :)
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
