Summer Power Bowl With Roasted Jalapeño Vinaigrette
This summer power bowl is topped with grilled zucchini, sweet corn, chickpeas, quinoa, and micro greens. Drizzled with a spicy roasted jalapeño vinaigrette. (Jump to Recipe)
What is a power bowl?
It’s a nourishing bowl of grains, veggies, protein, nuts, seeds, and dressing all arranged in a neat pattern that makes it picture worthy.
Main key here: it’s nourishing to the body.
A few other names for a power bowl are grain bowl, buddha bowl, macro bowl, or nourish bowl.
When adding ingredients to a power bowl, you want to keep it colorful and have a different variety of elements. You don’t want to layer on too much of one ingredient but have a healthy balance between the ingredients.
In this bowl, here is what is layered:
- grilled zucchini
- grilled sweet corn
- chickpeas
- cooked quinoa – Ancient Harvest brand
- micro greens
- roasted jalapeño vinaigrette – made from scratch
As much as I love the warmer weather during the summers of California, I prefer to eat mostly everything chilled and this is one of them. This bowl can be served warm or room temperature as well.
Still looking for a healthy bowl of goodness? Try these:
Healthy Taco Turkey Burrito Bowls
Sweet Potato Chickpea Buddah Bowl
Asparagus And Walnut Basil Pesto Penne
If you make this Summer Power Bowl, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Summer Power Bowl With Roasted Jalapeño Vinaigrette
Ingredients
Quinoa
- 1 cup dry quinoa (I used Ancient Harvest organic quinoa)
- 1 tbsp olive oil
- 1 3/4 cup water or vegetable broth
- 1/2 tsp salt
Power Bowl
- 4 ears of corn, husked and cleaned
- 4 small zucchinis, cut in half, lengthwise
- 2 tbsp olive oil
- 1 tsp chili pepper
- 1 tsp salt
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup micro greens
Roasted Jalapenõ Vinaigrette
- 1 jalapeño
- 4 tbsp red wine vinegar
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1 lime, juiced and zested
- 1 tbsp parsley, finely chopped
- 1 tbsp oregano, finely chopped
- 1/2 cup olive oil
Instructions
Cook The Quinoa
- Rinse quinoa in a fine-mesh strainer under cool water. Heat olive oil in a small saucepan over medium-high heat. Add the drained quinoa and cook for 2 minutes until it smells nutty and toasted, stirring constantly. Stir in water and salt and bring to a boil.
- Once water is boiling, reduce heat to low and cover with lid. Let cook for 20 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Fluff with fork. Prep the corn and zucchini while quinoa is cooking.
Prep And Grill The Corn, Zucchini, And Jalapenõ
- On a large sheet pan or 2 large plates, place corn and zucchini and brush with olive oil. Season with chili pepper and salt.
- Preheat grill to medium/high heat. Grill corn, turning every 3-5 minutes, until slightly charred on all sides. Grill zucchini and jalapeño, turning over once after 3 minutes. Set aside the jalapeño to add to the vinaigrette.
- Slice off the kernels from the corn. Slice the zucchini into 1/2 inch slices.
Make The Roasted Jalapeño Vinaigrette
- Cut the grilled jalapeño in half, remove and discard the seeds. Mince the jalapeño and add to a mason jar or air tight container. Add red wine vinegar, brown sugar, garlic, lime juice and zest, parsley, oregano, olive oil, and a pinch of salt and pepper. Close the mason jar and shake until all the ingredients are well combined.
Assemble The Power Bowls
- To assemble the buddha bowls, divide all of the ingredients (quinoa, zucchini, corn, and chickpeas) in four separate bowls. Drizzle with roasted jalapeño vinaigrette. Garnish with micro greens.
