Ingredients
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 cup fresh parsley, chopped
- 1 avocado, sliced
- 1 lemon, cut into wedges
Directions
- Cook Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
- Prepare Vegetables: Preheat the oven to 400°F (200°C). Place the sweet potato, bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, smoked paprika, garlic powder, and cumin. Toss to coat evenly.
- Roast Vegetables: Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Assemble the Bowl: Divide the cooked quinoa into bowls. Top each with a generous portion of roasted vegetables. Add sliced avocado on top.
- Garnish and Serve: Sprinkle with fresh parsley and serve with a lemon wedge on the side for squeezing over the top. Enjoy your nutritious and delicious meal!
This colourful, hearty dish is perfect for a healthy lunch or dinner and is full of flavour and nutrients. Enjoy!
