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In a world where food trends come and go, the Rainbow Bliss Veggie Bowl stands out as a vibrant and nourishing option that appeals to both the eyes and the palate. This bowl is not just a feast for the eyes but also a celebration of health, showcasing an array of colorful vegetables and wholesome ingredients that come together to create a delicious meal. The appeal of the Rainbow Bliss Veggie Bowl lies in its versatility; it can be enjoyed as a hearty lunch, a light dinner, or even a side dish at gatherings. Its colorful composition makes it a perfect choice for those looking to add a bit of joy and excitement to their meals.

Veggie Bowl

Discover the vibrant and nutritious Rainbow Bliss Veggie Bowl, a meal that not only looks stunning but is packed with health benefits. This delicious bowl combines quinoa, chickpeas, and a colorful mix of fresh vegetables like broccoli, bell peppers, and tomatoes, making it perfect for a hearty lunch, light dinner, or a side dish for gatherings. Embrace creativity in your kitchen as you customize this healthy recipe to suit your tastes and dietary needs. Enjoy every colorful bite!
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Ingredients
  

1 cup quinoa (uncooked)

2 cups vegetable broth

1 cup chickpeas (canned, rinsed and drained)

1 cup cherry tomatoes (halved)

1 red bell pepper (diced)

1 cup broccoli florets

1 medium avocado (sliced)

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

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lemon

¼ cup feta cheese (optional, crumbled)

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Veggies: While the quinoa is cooking, preheat a skillet over medium heat. Add olive oil, then toss in the broccoli florets, cherry tomatoes, and diced red bell pepper. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Sauté for about 5–7 minutes until the broccoli is tender and the tomatoes start to blister.

      Combine Chickpeas and Greens: In a large bowl, mix together the chickpeas and mixed greens. Drizzle with lemon juice and a dash of salt. Toss until the greens are evenly coated.

        Assemble the Bowl: In serving bowls, layer the fluffy quinoa at the bottom. Arrange the sautéed veggies on top, followed by the chickpea and greens mix. Add the sliced avocado beautifully on top.

          Garnish and Serve: Crumble feta cheese over the bowls if using, and sprinkle with fresh herbs. Drizzle with extra olive oil and lemon juice as desired. Serve immediately and enjoy!

            Prep Time, Total Time, Servings:

              15 minutes | 30 minutes | 4 servings