Imagine a dish that's not just a meal, but a vibrant celebration of fresh summer produce, packed with nutrition and bursting with tantalizing flavors! These Summer Veggie Power Bowls are your ticket to a quick, delicious, and incredibly healthy dining experience that will make your taste buds dance and your body thank you. With a creamy, zesty lemon garlic tahini dressing that ties everything together, this recipe is about to become your new go-to summer favorite that's as Instagram-worthy as it is nutritious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups cooked quinoa
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the quinoa according to package instructions. If not already cooked, rinse quinoa thoroughly in a fine-mesh strainer, then combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, wash and dice the zucchini and bell pepper into uniform, bite-sized pieces. Halve the cherry tomatoes.
- Heat a large skillet over medium heat. Add diced zucchini and bell pepper, sautéing for 3-4 minutes until slightly tender but still crisp. Add corn and cook for an additional 2 minutes.
- For the lemon garlic tahini dressing, whisk together tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. Add a little water to thin the dressing to desired consistency if needed.
- Assemble the bowls by dividing the cooked quinoa as a base. Top with the sautéed vegetables and fresh cherry tomatoes.
- Drizzle the lemon garlic tahini dressing generously over each bowl. Serve immediately while vegetables are warm.
- Optional: Garnish with fresh herbs like parsley or cilantro, or add a sprinkle of toasted seeds for extra crunch.
Tips
- Quinoa Perfection: Always rinse quinoa before cooking to remove its natural coating (saponin) which can taste bitter. Use a 2:1 water ratio for fluffy, perfectly cooked grains.
- Vegetable Texture Magic: Sauté vegetables quickly over medium heat to maintain their crisp texture and vibrant colors. Avoid overcrowding the pan to ensure proper caramelization.
- Dressing Hack: If your tahini dressing is too thick, gradually add warm water or lemon juice to achieve the perfect drizzling consistency.
- Meal Prep Friendly: Cook quinoa and chop vegetables in advance to make assembly super quick during busy weekdays.
- Customize Your Bowl: Feel free to swap vegetables based on seasonal availability or personal preference. Add protein like chickpeas or tofu for extra nutrition.
- Temperature Matters: Serve the bowls while vegetables are still warm for the best flavor and texture contrast.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
