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
This summer power bowl is topped with grilled zucchini, sweet corn, chickpeas, quinoa, and micro greens. Drizzled with a spicy 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
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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.
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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
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On a large sheet pan or 2 large plates, place corn and zucchini and brush with olive oil. Season with chili pepper and salt.
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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.
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Slice off the kernels from the corn. Slice the zucchini into 1/2 inch slices.
Make The Roasted Jalapeño Vinaigrette
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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
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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.
Recipe Notes
If power bowls will be stored for the next day, hold the vinaigrette and only use when ready to eat.
Store vinaigrette in mason jar or a container with a tight lid in the refrigerator for up to 5 days. Separation is normal. Shake and then use right away.
