Rainbow Roasted Veggie Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa Base
01 -
1 1/2 cups uncooked quinoa
02 -
1/2 teaspoon salt
03 -
2 1/2 cups water
→ Vegetables
04 -
1 red onion, chopped
05 -
1 red pepper, chopped
06 -
1 green pepper, chopped
07 -
1 large sweet potato, chopped into cubes
08 -
1 large yellow squash, cut into 1/2-inch pieces
→ Seasonings & Garnish
09 -
3 tablespoons olive oil
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon oregano
14 -
Chopped parsley for serving
15 -
Tahini sauce for serving
# Instructions:
01 -
Combine quinoa, salt and water in a small saucepan. Bring to boil, reduce heat and simmer covered for 15 minutes. Let rest covered for 5 minutes off heat, then fluff with fork.
02 -
Preheat oven to 425°F. Place vegetables on baking sheet, drizzle with olive oil and season with salt, pepper, garlic powder and oregano. Toss to coat evenly.
03 -
Roast vegetables for 30 minutes until tender. Flip and broil on high for additional 5 minutes.
04 -
Divide quinoa among four bowls, top with roasted vegetables, fresh parsley, and drizzle with tahini sauce.
# Notes:
01 -
A nutrient-rich bowl combining fluffy quinoa with colorful roasted vegetables, perfect for a healthy vegan meal.
02 -
Can be stored in an airtight container in the refrigerator for up to 5 days.