Ingredients
Scale
- 1 cup dry Quinoa
- 2 cups Broccoli florets
- 1 large Sweet Potato, diced
- 3 tablespoons Olive Oil, divided
- 2 tablespoons fresh Lemon Juice
- 4 cups fresh Baby Spinach
- 1 large Avocado, sliced
- Salt and freshly ground Black Pepper (to taste)
Instructions
- Step 1: Rinse and cook the quinoa according to package directions (usually 1 cup quinoa cooked with 2 cups water or broth) until fluffy. Set aside and keep warm.
- Step 2: Preheat your oven to 400°F (200°C). Toss the diced sweet potato and broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Step 3: While the vegetables roast, prepare the simple dressing: whisk together the remaining 2 tablespoons of olive oil, the lemon juice, and a pinch of salt and pepper in a small bowl until emulsified.
- Step 4: To assemble the power bowls, divide the cooked quinoa and the fresh baby spinach evenly among four large serving bowls.
- Step 5: Top the quinoa and spinach with the roasted sweet potato and broccoli mixture, and finish each bowl with a few slices of fresh avocado. Drizzle the lemon vinaigrette generously over the ingredients before serving.
Notes
- For the best leftovers, store the roasted vegetables and quinoa separately from the spinach, avocado, and dressing, combining them right before serving to prevent wilting.
- Gently reheat the cooked quinoa and roasted vegetables in a microwave or oven, always adding fresh, cold avocado and spinach only after the warm ingredients are plated.
- Boost the flavor and protein by adding toasted nuts (like pecans or almonds) or a sprinkle of crumbled feta cheese right before drizzling the lemon vinaigrette.
- To ensure your simple vinaigrette emulsifies beautifully, add a small teaspoon of Dijon mustard to the olive oil and lemon juice mixture before whisking; it stabilizes the dressing perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American