Quinoa Roasted Vegetable Bowl

Name: Quinoa Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 140 g Quinoa; 240 g Sweet Potato; 160 g Zucchini; 200 g Broccoli; 22 g Extra Virgin Olive Oil; 25 g Lemon; 4 g Garlic; 1 g Black Pepper (Ground)

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.

Prep: 10 min

Cook: 25 min

440 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

140 gQuinoa (more recipes)
rinsed
240 gSweet Potato (more recipes)
cubed
160 gZucchini (more recipes)
sliced
200 gBroccoli (more recipes)
florets
22 gExtra Virgin Olive Oil (more recipes)
25 gLemon (more recipes)
juice only
4 gGarlic (more recipes)
minced
1 gBlack Pepper (Ground)(more recipes)

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.