Description
This nutritious Quinoa Bowl with Roasted Vegetables is a plant-forward, protein-packed meal that is perfect for busy weeknights. It combines fluffy, nutty quinoa with caramelized, tender sweet potatoes, squash, and colorful peppers. Roasted to perfection and finished with a creamy tahini drizzle, this dish is a hearty and wholesome choice for anyone seeking a healthy, fiber-rich, and gluten-free meal that is naturally satisfying from the inside out.
Ingredients
1.5 cups uncooked quinoa
2.5 cups water
1 red onion, chopped
1 red pepper, chopped
1 large sweet potato, peeled and cubed
1 large yellow squash, chopped
1 green pepper, chopped
3 tablespoons olive oil
1.5 teaspoons salt (divided)
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Place chopped sweet potato, squash, red onion, and peppers on a large baking sheet.
Drizzle vegetables with olive oil and sprinkle with 1 teaspoon salt, black pepper, and garlic powder; toss to coat evenly.
Roast vegetables for 25-30 minutes until tender and slightly caramelized.
While vegetables roast, rinse quinoa thoroughly and place in a medium pot with water and 0.5 teaspoon salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Fluff quinoa with a fork.
Divide quinoa into bowls and top with the roasted vegetable mixture.
Notes
Store leftover quinoa and vegetables in airtight containers in the refrigerator for up to 4 days. Serve with a drizzle of tahini or a squeeze of lemon juice for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Healthy Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg