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Overhead view of a colorful quinoa veggie bowl with fresh toppings
ChefMaster Emily

Quinoa & Veggie Power Bowl

This Quinoa & Veggie Power Bowl is a vibrant, plant-based dish packed with nutrients, color, and flavor—perfect for light dinners or healthy lunches. Enjoy fluffy quinoa, crisp veggies, creamy avocado, and a zesty lemon-tahini dressing for a bowl that fuels your day and satisfies your taste buds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Healthy
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Power Bowl Base
  • 1 cup quinoa uncooked
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 cup red bell pepper chopped
  • 1 avocado sliced
  • 1/2 cup chickpeas cooked or canned, drained and rinsed
Lemon-Tahini Dressing
  • 2 tbsp tahini
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 2 tbsp water to thin dressing
  • salt and pepper to taste
  • 2 tbsp fresh herbs such as parsley or cilantro, chopped

Equipment

  • Saucepan
  • Mixing Bowl

Method
 

  1. Rinse quinoa and cook according to package instructions until fluffy. Let cool slightly.
  2. Prepare all vegetables: halve cherry tomatoes, dice cucumber, chop bell pepper, and slice avocado.
  3. Whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper until smooth.
  4. Assemble bowls: layer quinoa, chickpeas, and vegetables. Add avocado and drizzle with dressing.
  5. Garnish with fresh herbs. Serve immediately or chill for a cold version.

Notes

For extra protein, top with grilled tofu or a boiled egg. Add chili flakes for heat or olives for a Mediterranean twist.