Name: Roasted Vegetable Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups vegetable broth; 1 medium sweet potato, diced into 1/2-inch cubes; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, seeded and diced; 1 small red onion, cut into wedges; 2 tablespoons olive oil, divided; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 can (15 oz) chickpeas, drained and rinsed; 1 avocado, sliced; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper to taste; 1/4 cup fresh cilantro or parsley, chopped

Instructions

Prepare the quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Preheat and prepare vegetables

Preheat oven to 425°F (220°C). On a large baking sheet, toss the sweet potato, zucchini, bell pepper, and red onion with 1 tablespoon olive oil, cumin, smoked paprika, cayenne (if using), salt, and pepper. Spread in a single layer.
Roast the vegetables

Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and starting to caramelize at the edges.
Prepare the chickpeas

While vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until slightly crispy. Season with a pinch of salt and pepper.
Assemble the bowls

Divide the cooked quinoa among four bowls. Top with the roasted vegetables and crispy chickpeas. Add sliced avocado to each bowl.
Add finishing touches

Drizzle each bowl with fresh lemon juice and sprinkle with chopped cilantro or parsley. Add additional salt and pepper to taste if needed.

Roasted Vegetable Quinoa Bowl

Ingredients

Instructions

Nutritional Information