Roasted Vegetable Quinoa Bowl
A nutritious bowl filled with roasted sweet potato, red bell pepper, zucchini, red onion, and broccoli tossed with quinoa and a tangy lemon parsley dressing.
This bowl perfectly combines hearty roasted vegetables with fluffy quinoa, dressed in a zesty lemon and parsley vinaigrette. Ideal for a healthy lunch or dinner.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Quinoa - 200 g
- Sweet Potatoes - 1 pc
- Lemon Juice - 15 ml
- Red Bell Pepper - 1 pc
- Zucchini - 1 pc
- Parsley - 10 g
- Broccoli - 150 g
- Onion - 1 pc
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Olive Oil - 30 ml
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Rinse 200g of quinoa and cook it according to package instructions.
Step 3
Peel and dice 1 medium sweet potato; chop 1 red bell pepper, 1 zucchini, and 1 red onion; and cut 150g of broccoli into florets.
Step 4
Toss the vegetables with 30 ml olive oil, salt, and black pepper.
Step 5
Spread the vegetables on a baking sheet and roast for 25 minutes until tender.
Step 6
In a large bowl, combine the cooked quinoa with the roasted vegetables.
Step 7
Drizzle with 15 ml lemon juice and sprinkle 10g chopped fresh parsley.
Step 8
Toss gently and serve warm.
Cook's Notes
For extra crunch, sprinkle toasted seeds on top.