Ingredients

1 cup quinoa
2 cups vegetable broth
1 sweet potato, peeled and diced
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 small red onion, diced
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
If you're looking for an easy and healthy vegan meal, look no further than this recipe for roasted vegetables and quinoa. With a colorful mix of veggies and a hearty quinoa base, this dish is sure to satisfy your taste buds and keep you feeling full and energized.

Instructions

1.Preheat the oven to 425°F
2.In a large bowl, combine the sweet potato, red bell pepper, zucchini, yellow squash, red onion, garlic, olive oil, salt, and pepper. Toss until the vegetables are well coated.
3.Spread the vegetables out in an even layer on a large baking sheet.
4.Roast the vegetables in the preheated oven, stirring occasionally, for 20-25 minutes or until tender and lightly browned.
5.While the vegetables are roasting, rinse the quinoa and place it in a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the quinoa is fully cooked and the broth is absorbed.
6.Serve the roasted vegetables over a bed of quinoa. Enjoy!
7.

PROS

This recipe is vegan, gluten-free, and full of healthy vegetables.
It’s also easy to customize by using your favorite veggies!

CONS

Roasting the vegetables takes some time, so this recipe isn’t the quickest option for busy weeknights.

HEALTH & BENEFITS

This recipe is packed with vitamins, minerals, and fiber thanks to the variety of colorful veggies and quinoa used. It’s also low in fat and high in protein, making it a great option for those looking to maintain a healthy and balanced diet.

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