Veggie Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa Base
01 -
2 1/2 cups water
02 -
1/2 teaspoon salt
03 -
1 1/2 cups quinoa, uncooked
→ Vegetables
04 -
1 yellow squash, chopped into thick slices
05 -
1 sweet potato, diced into chunks
06 -
1 red bell pepper, diced
07 -
1 green bell pepper, diced
08 -
1 red onion, diced
→ Seasonings & Garnish
09 -
1/2 teaspoon black pepper
10 -
3 tablespoons olive oil
11 -
1/2 teaspoon garlic powder
12 -
1 teaspoon salt
13 -
1/2 teaspoon oregano
14 -
Fresh parsley, chopped to sprinkle
15 -
Tahini sauce drizzled for serving
# Instructions:
01 -
Throw the quinoa, salt, and water into a small pot. Get it bubbling, lower heat, cover, and simmer for about 15 minutes. Take it off heat and rest for 5 minutes still covered. Give it a good fluff with a fork.
02 -
Get your oven heated to 425°F. Spread all the veggies on a sheet pan, coat them with olive oil, and sprinkle on salt, pepper, garlic powder, and oregano. Toss until everything's nicely covered.
03 -
Bake the veggies for half an hour until tender. Flip them over and broil on high for about 5 minutes for a bit of char.
04 -
Scoop quinoa evenly into four bowls, pile on the roasted veggies, garnish with parsley, and finish with tahini drizzle.
# Notes:
01 -
Packed with nutrients, this combo of fluffy quinoa and roasted veggies makes a tasty and healthy plant-based meal.
02 -
Can keep fresh in the fridge inside an airtight container for up to 5 days.