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.
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.