Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 1 cup green peas (fresh or frozen) - 1 bell pepper (red or yellow), diced - 1 avocado, sliced - 1 cup mixed greens (spinach, arugula, or baby kale) - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste I love quinoa as it is a great base for this dish. It’s fluffy and nutty. Use vegetable broth to give it a nice flavor. Fresh spring vegetables bring color and crunch. Cherry tomatoes add sweetness. Asparagus and peas are bright and tasty. Choose a bell pepper based on what you like best. Avocado adds creaminess, and mixed greens give freshness. - ¼ cup feta cheese, crumbled - ¼ cup toasted sunflower seeds or your favorite nuts Feta cheese is salty and tangy, which can enhance the flavors. Nuts or seeds add a nice crunch and healthy fats. You can skip these if you want a lighter bowl. - Medium saucepan - Large pot - Mixing bowl A medium saucepan is key for cooking quinoa. A large pot is perfect for blanching the veggies. Use a mixing bowl to combine everything. These tools help make the process easy and fun. With these ingredients and tools, you can create a tasty and healthy spring veggie power bowl. For the complete cooking steps, check the Full Recipe. To cook quinoa, first rinse it well under cold water. This removes bitter saponins. In a medium saucepan, mix 1 cup of quinoa with 2 cups of vegetable broth or water. Bring the mixture to a boil. Then, lower the heat and cover the pot. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and the liquid absorbed. Remove it from heat and set it aside. Blanching helps keep veggies bright and crisp. Start by boiling a large pot of salted water. Add the asparagus and peas to the boiling water. Cook for 2-3 minutes. They should look bright green and tender-crisp. Use a slotted spoon to remove them. Transfer the veggies to an ice bath to stop the cooking. Once cool, drain and set aside. Now it's time to put everything together! In a large bowl, combine the cooked quinoa, blanched asparagus, peas, halved cherry tomatoes, and diced bell pepper. Drizzle with olive oil and lemon juice. Then sprinkle garlic powder, salt, and pepper on top. Toss gently to mix all the ingredients. For the power bowls, start with a base of mixed greens in each bowl. Add a generous serving of the quinoa and veggie mix on top. Finish each bowl with sliced avocado and a sprinkle of feta cheese, if you like. A handful of toasted sunflower seeds adds a nice crunch. Serve fresh, and enjoy the colorful, healthy meal! You can find the full recipe [here](#). To save time, prepare your ingredients ahead of time. Start by cooking the quinoa. It stores well in the fridge. Next, wash and chop your veggies. Use a mix of fresh asparagus, bell peppers, and peas. Blanch the asparagus and peas for a crisp texture. You can store them in airtight containers. This way, they stay fresh for a few days. Spices and herbs can make your power bowls sing. Try adding fresh herbs like basil or parsley. They give your meal a bright flavor. Garlic powder adds depth, but fresh garlic is even better. You can also sprinkle some chili flakes for heat. Season with salt and pepper to bring out the best in your veggies. Pair these bowls with a protein like grilled chicken or tofu. They add a hearty touch. You can also serve them alongside a light soup for a complete meal. Don’t forget to add a lemon wedge for a zesty kick. This extra touch brightens the whole dish. Try these ideas to enhance your Spring Veggie Power Bowls and enjoy! {{image_2}} Vegan Options You can easily make this dish vegan. Skip the feta cheese. Use a plant-based dressing instead of olive oil if you prefer. You still get all the great flavors and nutrition without any animal products. Gluten-Free Options This recipe is gluten-free already. Quinoa is a great grain for those who avoid gluten. Just be sure to check any added ingredients, like dressings, for hidden gluten. Substituting Different Vegetables Spring brings fresh veggies, but feel free to mix it up. Use zucchini, broccoli, or snap peas when they are in season. You can also swap in roasted sweet potatoes for a warm touch. This flexibility keeps meals exciting and fresh. Adding Grilled Chicken or Tofu Want to boost protein? Grilled chicken or tofu works well. For chicken, grill or bake it. Slice it thin and add it on top. For tofu, marinate it in your favorite sauce, then grill or pan-fry until crispy. Both options add great flavor and texture to your power bowl. For the full recipe, check out the detailed steps on how to create these vibrant Spring Veggie Power Bowls! Store your Spring Veggie Power Bowls in airtight containers. Keep them in the fridge. They stay fresh for about three days. If you know you won’t eat them within this time, consider freezing. To freeze, separate the components. Freeze the quinoa and veggies in different bags. Avoid freezing the mixed greens and avocado, as they lose texture. Use freezer-safe bags to keep air out. Label the bags with dates. They can last up to three months in the freezer. To enjoy your leftovers, first, thaw if frozen. You can reheat quinoa and veggies in the microwave. Heat in short bursts to avoid drying. Stir occasionally to ensure even warming. For a fresh taste, add some olive oil or lemon juice when serving. Enjoy your tasty bowls! To cook quinoa, rinse it first. This removes any bitter taste. Use a medium saucepan. Add one cup of quinoa and two cups of vegetable broth or water. Bring it to a boil. Once boiling, lower the heat, cover it, and simmer for about 15 minutes. The quinoa will be fluffy when done. Yes, you can use frozen vegetables. They are convenient and often just as nutritious. Make sure to thaw and drain them before adding to your bowls. This helps keep the dish from being too watery. Spring Veggie Power Bowls last about three to five days in the fridge. Store them in airtight containers. This keeps them fresh and tasty. If you notice any change in smell or color, it’s best to toss them out. Absolutely! Meal prepping is a great idea. Cook all your ingredients ahead of time. Store them separately in the fridge. You can mix and match them each day. This keeps your meals fresh and exciting. To make your power bowls more filling, add protein. Grilled chicken, tofu, or chickpeas work well. You can also add nuts or seeds for crunch. These not only fill you up but add more flavor too. For the full recipe, check out the details above. This blog post outlined how to create delicious Spring Veggie Power Bowls. We covered key ingredients like quinoa, fresh vegetables, and dressings. You learned simple steps for cooking, assembling, and storing your bowls. Tips for meal prep and flavor boosts were also shared. Try different ingredients for your taste and needs. Customize your bowls with seasonal veggies and protein options. Enjoy the tasty, vibrant meals that are easy to make. Your healthy eating journey starts here.

Spring Veggie Power Bowls

Elevate your meals with delicious Spring Veggie Power Bowls! Packed with healthy ingredients like quinoa, asparagus, cherry tomatoes, and avocado, this bright, colorful dish is perfect for a nourishing lunch or dinner. Easy to make in just 30 minutes, these power bowls are not only tasty but also visually stunning. Click through to discover this fresh recipe and enjoy a burst of spring on your plate!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup green peas (fresh or frozen)

1 bell pepper (red or yellow), diced

1 avocado, sliced

1 cup mixed greens (spinach, arugula, or baby kale)

¼ cup feta cheese, crumbled (optional)

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup toasted sunflower seeds or your favorite nuts

Instructions
 

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and set aside.

    While the quinoa is cooking, bring a large pot of salted water to a boil. Blanch the asparagus and peas for about 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and transfer to an ice bath to stop cooking. Drain and set aside.

      In a large bowl, combine the cooked quinoa, blanched asparagus, peas, cherry tomatoes, and diced bell pepper. Drizzle with olive oil and lemon juice, then sprinkle garlic powder, salt, and pepper. Toss gently to combine all ingredients well.

        To assemble the power bowls, start with a base of mixed greens in each bowl. Add a generous serving of the quinoa-veggie mixture on top.

          Top each bowl with sliced avocado and a sprinkle of feta cheese, if using. Finish with a handful of toasted sunflower seeds for added crunch.

            Serve fresh, drizzled with additional olive oil and lemon juice if desired.

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

                - Presentation Tips: Serve in vibrant bowls, arranging each component in sections to create a colorful and appealing visual. Add a lemon wedge on the side for an extra pop of freshness.