Quinoa Power Bowls

Often times I forget about quinoa. I’m not really sure why, because I love it… it’s a nice alternative to rice, and when paired with veggies, like in this recipe- it creeps right up there on my list of favorite grains. I actually made this last weekend and I’m still thinking about how scrumptious this meal was.

So what all is in this bowl that makes it that yummy, you ask? Well, this version features my zucchini + mint falafel, really those tasty little gems might steal the spotlight in this recipe, but I think this bowl would be equally delicious without. But if you haven’t tried them, you really gotta. So, we have quinoa, falafel, baby portabella mushrooms, red + yellow + orange baby bell peppers, avocado, zucchini, arugula, and a drizzle of garlic tahini sauce. I added a squeeze of fresh lime juice for just a little zing and I would highly recommend that too. I mean, by now your mouth has to be watering- because I know mine is! To make this meal even quicker and easier, I baked the veggies all on one sheet and popped those in the oven slightly after I put the falafel in. Mmm Yum! Alright, Y’all… you’ll have to excuse me, I gots to go make this…

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Quinoa Power Bowls

Yield: 2 large bowls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 2 cups quinoa , (cooked in 4 cups of water)
• 1 bag mini bell peppers
• 1 zucchini
• 1 container baby portabella mushrooms
• 1-2 avocado
• handful arugula, (per bowl)
• salt + pepper, (to taste)
• olive oil
• 1 batch Falafel with Zucchini + Mint , (recipe link below)
• Garlic Tahini Sauce, (recipe below)

Optional

• lime
• hemp hearts
• vegan parmesan cheese

Garlic Tahini Sauce

• 1 tbsp minced garlic
• 1/4 cup tahini
• 1/3 cup lemon juice
• 1/4-1/2 cup almond milk, (to thin- add this slowly until you achieve desired consistency)
• pinch salt + pepper
• 2 tbsp maple syrup, (optional)

Instructions

1. Preheat your oven to 375 degrees
2. Make your falafel first RECIPE HERE
3. While your falafel is baking, make your quinoa according to package directions
4. **Mine was 2 cups quinoa + 4 cups water
5. Cut your veggies and place on a baking sheet (minus the arugula and avocado), drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake until they are your desired texture
6. ** NOTE: I only used the rest of the zucchini I didn't use in my falafel, but feel free to add more!
7. ** I like my veggies a bit on the crispier side
8. While everything is cooking, make your garlic tahini sauce by blending all the ingredients together in your blender until smooth adding more almond milk as needed to achieve a runnier sauce (easy enough to drizzle)
9. PUT YOUR BOWLS TOGETHER: 
10. Spoon in some quinoa, add veggies and falafel, top with arugula + avocado + hemp and then drizzle with tahini garlic sauce. Squeeze a lime wedge over top for that added yummy zing!

Notes

** Tahini Garlic Sauce from Minimalist Baker

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