Description
A colorful and nourishing roasted vegetable quinoa bowl, perfect for weeknight dinners and packed with flavor.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss together the diced sweet potato, red bell pepper, zucchini, and red onion in a large bowl. Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and pepper over the vegetables. Mix well to coat.
- Spread the seasoned vegetables out on a baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized.
- Rinse the quinoa under cold water to remove bitterness. In a pot, bring the vegetable broth to a boil, then add the rinsed quinoa. Lower the heat to a simmer, cover, and let cook for about 15 minutes until fluffy.
- Combine the roasted vegetables and cooked quinoa in a serving bowl. Gently toss together.
- Garnish with fresh herbs, serve warm, and enjoy!
Notes
This bowl is versatile and can be served on its own or with added protein like chicken, shrimp, or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowl, roasted vegetables, healthy dinner, vegan recipe