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Magnificent Roasted Veggie Grain Bowl: 5 Healthy Secrets

Roasted Veggie Grain Bowl
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A wholesome and flavorful Roasted Veggie Grain Bowl, perfect for a healthy and satisfying lunch.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 sweet potato, cubed
  • 1 red onion, cut into wedges
  • 1 bell pepper (any color), chopped
  • 1 zucchini, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional toppings: chickpeas, avocado, lemon tahini dressing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the sweet potato, red onion, bell pepper, and zucchini with olive oil, rosemary, thyme, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  5. While the vegetables are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
  6. Assemble your bowls by layering the cooked quinoa, roasted vegetables, and any desired toppings.
  7. Drizzle with your favorite dressing, like a lemon tahini dressing, for extra flavor.

Notes

  • Feel free to customize the vegetables based on what you have on hand. Broccoli, cauliflower, or Brussels sprouts also work well.
  • For a quicker meal, you can use pre-cooked quinoa.
  • The lemon tahini dressing can be made by whisking together 1/4 cup tahini, 2 tablespoons lemon juice, 1-2 tablespoons water (to reach desired consistency), and a pinch of salt.

Nutrition

Find it online: https://eatableempress.com/roasted-veggie-grain-bowl/