Summer Sun Power Bowls

In recent years, power bowls have emerged as a culinary trend that captivates health-conscious eaters and food enthusiasts alike. These colorful, nutrient-packed bowls are not only visually appealing but also provide a balanced meal option that caters to various dietary preferences. Power bowls typically combine a base of grains, protein sources, and an array of fresh vegetables, all topped with delicious dressings or sauces. This harmonious blend of ingredients creates a satiating meal that fuels your body and delights your taste buds.

Discover the vibrant and nutritious Summer Sun Power Bowl, perfect for a refreshing meal this season! This recipe combines nutrient-packed quinoa, chickpeas, and a colorful array of fresh veggies like cherry tomatoes and cucumbers, all topped with creamy avocado. It's not only visually appealing but also customizable to fit your dietary needs. Packed with healthy fats, proteins, and essential vitamins, this bowl promotes overall wellness while delighting your taste buds. Enjoy a wholesome, satisfying meal that’s easy to prepare and perfect for any occasion!

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Ingredients

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1 avocado, sliced

1 cup corn kernels (fresh, frozen, or canned)

1 cup baby spinach

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Prepare the Chickpeas: In a skillet over medium heat, add the chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper. Sauté for about 5-7 minutes, stirring occasionally, until they are golden and slightly crispy.

Chop Fresh Veggies: While the quinoa and chickpeas are cooking, chop the cherry tomatoes, cucumber, red bell pepper, and cilantro. Set aside.

Assemble the Bowls: In each serving bowl, add a base of cooked quinoa. Layer with sautéed chickpeas, cherry tomatoes, cucumber, red bell pepper, corn, spinach, and avocado slices.

Add Toppings: Sprinkle crumbled feta cheese (if using) and chopped cilantro on top for added flavor.

Dress the Bowls: Finally, drizzle lemon juice over each bowl to brighten the flavors, adjust salt and pepper to taste, and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings