Quinoa Roasted Vegetable Bowl
Warm quinoa topped with roasted sweet potato, zucchini, and broccoli, finished with a simple lemon-tahini style olive oil dressing. A fiber-rich plant-powered lunch.
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Ingredients
For 2 servings
- 140 gQuinoa(more recipes)rinsed
- cubed
- sliced
- florets
- juice only
- minced
Instructions
- 1
Preheat oven to 400°F (200°C). Toss sweet potato, zucchini, and broccoli with half the olive oil, salt, and pepper.
- 2
Spread vegetables on a baking sheet. Roast 22-25 minutes, stirring once, until tender and lightly browned.
- 3
Cook rinsed quinoa according to package directions (about 15 minutes). Fluff with a fork.
- 4
Whisk remaining olive oil with lemon juice, minced garlic, and a pinch of salt.
- 5
Divide quinoa into bowls, top with roasted vegetables, and drizzle with the dressing. Serve warm.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
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8 items for 2 servings
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Quinoa Roasted Vegetable Bowl
Warm quinoa topped with roasted sweet potato, zucchini, and broccoli, finished with a simple lemon-tahini style olive oil dressing. A fiber-rich plant-powered lunch.
Ingredients
- •140 g Quinoa (rinsed)
- •240 g Sweet Potato (cubed)
- •160 g Zucchini (sliced)
- •200 g Broccoli (florets)
- •22 g Extra Virgin Olive Oil
- •25 g Lemon (juice only)
- •4 g Garlic (minced)
- •1 g Black Pepper (Ground)
Instructions
- 1Preheat oven to 400°F (200°C). Toss sweet potato, zucchini, and broccoli with half the olive oil, salt, and pepper.
- 2Spread vegetables on a baking sheet. Roast 22-25 minutes, stirring once, until tender and lightly browned.
- 3Cook rinsed quinoa according to package directions (about 15 minutes). Fluff with a fork.
- 4Whisk remaining olive oil with lemon juice, minced garlic, and a pinch of salt.
- 5Divide quinoa into bowls, top with roasted vegetables, and drizzle with the dressing. Serve warm.
Nutrition per Serving
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