Description
A nutritious and flavorful plant-based dinner bowl packed with vegetables and grains.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chickpeas, cooked
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until liquid is absorbed.
- In a skillet, heat olive oil over medium heat.
- Add bell pepper and zucchini. Sauté for 5-7 minutes.
- Add spinach and chickpeas. Cook until spinach wilts.
- Season with garlic powder, salt, and pepper.
- Serve the vegetable mixture over quinoa in bowls.
Notes
- Feel free to add other vegetables.
- Top with avocado for extra creaminess.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Plant-based dinner bowls, healthy dinner, vegan meal