Super fresh and so versatile, Build-Your-Own Veggie Quinoa Power Bowls are simple to prepare and packed with flavor.
We have a bit of a bowl obsession around here.
In fact, I plan a “bowl night” at least once a week as part of our weekly meal plan. They are easy to throw together and a great way to use up random veggies that may be hanging around in the crisper drawer.
Conversely, they are also the perfect way to showcase whatever’s fresh in your CSA, farmer’s market basket, or backyard garden. Just grill or roast whatever veggies you have, add to a bowl, and dinner is ready!
I love bowls, too, because they allow each person to build their own. I like to serve each component family-style so that we can each create our perfect meal. I usually serve Elle her bowl “deconstructed,” making it possible for us all to enjoy the same dinner, albiet in slightly different ways.
Feel free to use this recipe as a template–it really is customizable to your preferences and what you have on hand.
I love making a double batch of quinoa and veggies when I’m preparing these bowls, too, so that I have leftovers for lunch during the week.
I hope you’ll grab some fresh ingredients and make this one soon. Now, let’s make some Build-Your-Own Quinoa Power Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve all the parts of these bowls (quinoa, grilled veggies, raw veggies, hummus, and dressing) family-style, and allow each person to create their own perfect creation.
2 | Deconstruct the bowl for resistant eaters: think quinoa, raw veggies, and hummus separately on a plate. I stir a little grass-fed butter or extra virgin olive oil into Elle’s quinoa, which adds some healthy fat and makes it extra delicious. You might also add something for dipping into the hummus, such as pretzels or pita chips.
3 | If your child or partner won’t go for grilled veggies, swap in additional raw veggies.
4 | Feel free to grill up some chicken or steak to add to these bowls as well. Simply marinate the meat in the lemon dressing at the same time as the veggies (just keep the meat separate from the veggies), then grill everything at the same time.
5 | This recipe is extremely adaptable when it comes to the veggies, so use what you have on hand and what’s fresh at the market or in the garden.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Vegetarian
Build-Your-Own Veggie Quinoa Power Bowls
The Lemon Dressing
- ¼ cup freshly squeezed lemon juice from about 2-3 lemons
- ¼-½ teaspoon kosher salt
- 1 teaspoon raw honey
- ⅓ cup extra virgin olive oil
- 2 scallions white and green part, finely chopped
- 2 medium zucchini sliced lengthwise
- 2 medium yellow squash sliced lengthwise
- 2 red bell peppers seeds and stem removed, sliced into large pieces
- 1 large red onion cut into 4-5 slices
- 3 cups cooked quinoa
- 2 cups arugula or baby spinach
- 1 cup cherry tomatoes halved
- 1 cup homemade or prepared hummus
- In a small bowl, whisk together the lemon juice, salt, and honey. Stream in the olive oil and whisk until well combined. Add the scallions and stir.
- Place the veggies (zucchini, yellow squash, bell peppers, and red onion) in a large rimmed pan or baking dish. Pour over ¼ cup of the dressing, tossing to coat. Reserve the remaining dressing for the bowls.
- Heat an outdoor grill or grill pan to medium heat. Grill the veggies for 5 minutes, flip, then grill an additional 4-5 minutes until golden and just cooked through. Remove to a pan and set aside.
- Assemble by dividing the quinoa evenly between 4 bowls. Top each with the grilled veggies, arugula, cherry tomatoes, and hummus. Drizzle each with the remaining dressing, and serve.