Roasted Vegetable Quinoa Bowl
A hearty pareve bowl with roasted root vegetables and fluffy quinoa. Works as a main or side dish.
Ingredients
- — 1 cup quinoa, rinsed
- — 2 cups water or vegetable broth
- — 1 large sweet potato, peeled and cubed
- — 2 medium beets, peeled and cubed
- — 1 large zucchini, cubed
- — 1 red onion, cut into wedges
- — 3 tbsp olive oil, divided
- — 1 tsp cumin
- — 1/2 tsp garlic powder
- — Salt and pepper to taste
- — Juice of 1 lemon
- — Fresh parsley or mint for serving
Notes
Roast the vegetables on a single layer — don't crowd the pan. Crowding causes steaming instead of roasting and you lose the caramelization.
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the sweet potato and beets with 1.5 tbsp olive oil, salt, pepper, and cumin. Spread on the baking sheet.
- Roast for 20 minutes. Add the zucchini and red onion, toss everything gently, and roast another 15–20 minutes until vegetables are tender and caramelized at the edges.
- While the vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.
- Toss the cooked quinoa with the remaining olive oil, lemon juice, garlic powder, and salt to taste.
- Divide quinoa into bowls and top with the roasted vegetables.
- Finish with fresh herbs and an extra squeeze of lemon.
Variations
- → Add chickpeas tossed in olive oil and cumin to the roasting pan.
- → Top with tahini drizzle: mix 2 tbsp tahini with lemon juice and water to thin.
- → Substitute farro or brown rice for the quinoa.