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In the ever-evolving world of culinary trends, plant-based meals have surged in popularity, captivating the palates of health enthusiasts and food lovers alike. One dish that perfectly embodies this trend is the Vibrant Roasted Veggie Quinoa Bowl. This bowl is not just a feast for the eyes with its colorful array of vegetables, but it is also a powerhouse of nutrition, thanks to its main components: quinoa and roasted vegetables. Quinoa, often hailed as a superfood, offers an impressive nutritional profile that makes it a staple for those seeking a balanced diet. When combined with seasonal roasted veggies, it creates a delightful meal that is as satisfying as it is nourishing.

Roasted Veggie Quinoa Bowl

Discover the Vibrant Roasted Veggie Quinoa Bowl, a colorful and nutritious plant-based dish that's perfect for meal prep or a satisfying dinner. Combining fluffy quinoa with a medley of seasonal roasted vegetables, each bite is a delightful explosion of flavor and health benefits. From the protein-packed quinoa to the array of vitamins in the veggies, this bowl is not just beautiful, but also a celebration of wholesome eating. Get inspired to customize and enjoy this nourishing meal!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 medium zucchini, diced into bite-sized pieces

1 bell pepper (any color), diced

1 medium carrot, sliced into thin rounds

1 red onion, diced

1 cup cherry tomatoes, halved

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup baby spinach or arugula

1 ripe avocado, sliced

1/4 cup feta cheese or nutritional yeast (for a vegan option)

Fresh herbs (such as parsley or basil) for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting the veggies.

    Prepare the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitter coating. In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the liquid has been absorbed. After that, remove the pot from heat and keep it covered for an additional 5 minutes to allow the quinoa to steam. Finally, fluff the quinoa with a fork to separate the grains.

      Roast the Vegetables: On a large baking sheet, toss together the diced zucchini, bell pepper, carrot slices, red onion, and halved cherry tomatoes. Drizzle the vegetables with extra virgin olive oil and sprinkle them with garlic powder, smoked paprika, salt, and pepper. Use your hands or a spatula to toss everything until the veggies are evenly coated in the seasonings. Make sure to spread them out into a single layer for even roasting.

        Bake: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Stir the veggies halfway through the cooking time to ensure they roast evenly. They are done when they are tender and have developed a lovely caramelized color.

          Assemble the Bowl: In a large serving dish or individual bowls, create a base layer with the fluffy quinoa. Top it generously with the roasted vegetables. Next, add a handful of fresh baby spinach or arugula for added greens and color. Decorate the bowl with sliced avocado and don’t forget to sprinkle feta cheese or nutritional yeast over the top for a savory finish.

            Garnish and Serve: To elevate the dish, add a sprinkle of fresh herbs such as parsley or basil for a burst of flavor and freshness. Serve your Roasted Veggie Quinoa Bowl warm and enjoy this wholesome and hearty meal!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings