Description
Indulge in the vibrant flavors of this Roasted Veggie Grain Bowl, a stunning dish that combines roasted sweet potatoes, bell peppers, and broccoli over a fluffy bed of quinoa. Perfect for busy weeknights or special occasions, this bowl is not only visually appealing but also customizable to suit various dietary needs. Bring restaurant-quality flavors into your kitchen with this easy-to-follow recipe that guarantees delicious results every time.
Ingredients
Scale
- 1 cup quinoa
- 1 medium sweet potato, peeled and diced (approx. 200g)
- 1 cup bell peppers, chopped (any color)
- 1 medium red onion, sliced
- 1 cup broccoli florets
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse quinoa under cold water, then combine with 2 cups of water in a pot over high heat. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop sweet potatoes, bell peppers, red onion, and broccoli into uniform bite-sized pieces.
- In a large bowl, toss chopped vegetables with olive oil, salt, pepper, garlic powder, and smoked paprika until well-coated.
- Spread the seasoned veggies on the prepared baking sheet in a single layer and roast for about 25-30 minutes or until golden brown and tender.
- Assemble bowls by placing quinoa at the base and topping it generously with roasted vegetables. Optionally add avocado or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg