Roasted Vegetable Quinoa Bowl Recipe

What Goes In

• 1 1/2 cups uncooked quinoa
• 1/2 teaspoon salt
• 2 1/2 cups water
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 large sweet potato, chopped into cubes
• 1 large summer squash, ends trimmed, cut into 1/2-inch pieces
• 1 yellow bell pepper, chopped
• 3 tablespoons avocado oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Chopped cilantro for serving
• Tzatziki sauce for serving

Cook the Quinoa

Put quinoa, salt, and water in a small saucepan. Bring to a boil over medium-high.

Reduce to simmer, cover, and cook 15 minutes.

Remove from heat. Let sit 5 minutes with lid on – the steam finishes cooking it.

Fluff with a fork.

Roast the Vegetables

Heat oven to 425F.

Spread vegetables on an 18 x 13-inch rimmed baking sheet. Drizzle with avocado oil. Season with salt, pepper, garlic powder, and thyme.

Use your hands to toss and spread into one layer.

Roast ~30 minutes until fork-tender. Flip vegetables and broil on high 5 minutes – this is where the magic happens.

Build the Bowls

Divide quinoa between four bowls. Top with roasted vegetables.

Sprinkle cilantro. Drizzle tzatziki over everything.

Serve immediately or pack for later.

Cut vegetables the same size so they cook evenly. Sweet potato takes longest so cut it smaller than the rest. These bowls keep 4 days in the fridge – just add tzatziki when you eat them.

Roasted Vegetable Quinoa Bowl

Meal prep that doesn't taste like punishment. The broiler at the end caramelizes the edges – that's what makes roasted vegetables actually taste good.

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Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Rest Time: 5 minutes mins

Total Time: 55 minutes mins

Ingredients

• ▢ 1 1/2 cups uncooked quinoa
• ▢ 1/2 teaspoon salt
• ▢ 2 1/2 cups water
• ▢ 1 red onion chopped
• ▢ 1 red bell pepper chopped
• ▢ 1 large sweet potato chopped into cubes
• ▢ 1 large summer squash ends trimmed, cut into 1/2-inch pieces
• ▢ 1 yellow bell pepper chopped
• ▢ 3 tablespoons avocado oil
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon dried thyme
• ▢ Chopped cilantro for serving
• ▢ Tzatziki sauce for serving

Instructions

• inse quinoa and combine with salt and water in saucepan. Bring to boil, reduce to simmer, cover and cook 15 min.
• Remove from heat, let stand covered 5 min, then fluff with fork.
• Heat oven to 425F.
• Toss chopped vegetables with oil, salt, pepper, garlic powder and thyme on large baking sheet. Spread in single layer.
• Roast 30 min until tender, flip vegetables, then broil 5 min.
• Divide quinoa between bowls, top with roasted vegetables.
• Garnish with cilantro and tzatziki sauce.