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Vibrant Veggie Power Bowls

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Serves 4 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

Did you know that quinoa was considered a sacred 'mother grain' by the ancient Incas? They referred to it as the 'golden grain' and believed it possessed life-giving properties. Today, quinoa is celebrated for its nutritional value, being a complete protein source and packed with essential vitamins and minerals.

Ingredients You'll Need

1 cup quinoa, rinsed and drained
2 cups low-sodium vegetable broth or water
1 (15 oz) can chickpeas, rinsed and drained
1 large sweet potato, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 cup shredded red cabbage
1 avocado, pitted and sliced
1/4 cup crumbled feta cheese (omit for vegan option)
2 tablespoons chopped fresh parsley
Lemon wedges or half an avocado, for serving


Preheat the oven to 400°F (205°C).

In a small saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.

On a large rimmed baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper until evenly coated.

Spread the sweet potato cubes in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through.

In a small bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.

After the sweet potatoes have roasted for 15 minutes, add the chickpeas to the baking sheet and roast for the remaining 5-10 minutes, or until the chickpeas are slightly crispy.

To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each bowl with a portion of the roasted sweet potatoes and chickpeas, shredded red cabbage, avocado slices, crumbled feta cheese (if using), and a sprinkle of chopped fresh parsley.

Serve the bowls with lemon wedges on the side for squeezing over the top.

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