Vegetarian > Roasted Vegetables

Roasted Vegetable Quinoa Bowls Recipe

Ingredients with Measurements:
- 2 cups cooked quinoa
- 1 large sweet potato, diced into 1-inch cubes
- 1 large red bell pepper, diced
- 1 large red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley

Special Equipment Needed:
- Baking sheet
- Large bowl

Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine sweet potato, bell pepper, red onion, garlic, olive oil, cumin, smoked paprika, sea salt, and black pepper. Mix until all vegetables are evenly coated.
3. Spread the vegetables onto a baking sheet and roast in preheated oven for 25 minutes, stirring halfway through.
4. Once vegetables are done roasting, combine them with cooked quinoa in a large bowl.
5. Garnish with fresh parsley and serve.

Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4

Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 28g
Protein: 5g

Substitutions for Ingredients
- Sweet potato: butternut squash, carrots, or parsnips
- Red bell pepper: green bell pepper, yellow bell pepper, or orange bell pepper
- Red onion: yellow onion, white onion, or shallot
- Olive oil: avocado oil, coconut oil, or vegetable oil

Variations:
- Add cooked chickpeas for added protein
- Add diced jalapeno for a spicy kick
- Add diced avocado for a creamy texture
- Add diced tomatoes for a burst of flavor

Tips and Tricks:
- Roast the vegetables until they are slightly charred for added flavor
- Add a squeeze of fresh lemon juice before serving for a bright, citrusy flavor

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until warmed through.

Presentation Ideas:
Serve in individual bowls and garnish with fresh parsley, diced avocado, and a squeeze of fresh lemon juice.

Garnishes:
Fresh parsley, diced avocado, and a squeeze of fresh lemon juice.

Pairings:
This dish pairs well with grilled chicken, roasted salmon, or a simple green salad.

Suggested Side Dishes:
Roasted Brussels sprouts, roasted cauliflower, or steamed broccoli.

Troubleshooting Advice:
If the vegetables are not cooked through after 25 minutes, continue to roast for an additional 5-10 minutes.

Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.

Food History:
Quinoa is an ancient grain that has been cultivated in the Andes Mountains for thousands of years.

Flavor Profiles:
This dish has a savory, smoky flavor with a hint of sweetness from the roasted vegetables.

Serving Suggestions:
Serve with a dollop of plain Greek yogurt or a drizzle of tahini for added creaminess.

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Taste: Savory, Tangy, Earthy, Nutty, Herbal, Spicy