Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, diced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh parsley for garnish
- Optional: feta cheese, sunflower seeds, balsamic glaze
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the diced sweet potato, sliced zucchini, bell peppers, and red onion with olive oil, paprika, garlic powder, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly charred.
4. While the vegetables are roasting, rinse the quinoa under cold water and cook according to package instructions, using vegetable broth instead of water for added flavor.
5. To assemble the bowls, divide the cooked quinoa among serving bowls and top with the roasted vegetables, sliced avocado, and any optional toppings desired.
6. Garnish with fresh parsley and drizzle with balsamic glaze before serving. Enjoy your nutritious and delicious vegetarian meal!
