Vegan Roasted Vegetable Quinoa Bowl

This delicious and nutritious bowl is packed with roasted vegetables and protein-rich quinoa, making it the perfect meal for vegans and non-vegans alike. The roasted vegetables include sweet potatoes, bell peppers, and zucchini, all seasoned with a blend of herbs and spices for a burst of flavor. The quinoa is cooked to perfection and mixed with a tangy vinaigrette dressing, adding a satisfying crunch to every bite.

Features:

• Vegan and gluten-free
• High in protein and fiber
• Packed with vitamins and minerals
• Easy to prepare and customize

Benefits:

• Provides a balanced and nutritious meal
• Helps to maintain a healthy weight and reduce the risk of chronic diseases
• Suitable for those with dietary restrictions or preferences
• Can be customized with additional toppings or sauces for added flavor and variety.

Time to Prepare 15 minutes Cook Time 25 minutes

Serving 4 Prepared by

Ingredients:

• 1 cup quinoa, rinsed and drained
• 500 ml water (19oz)
• 1 cup red bell pepper chopped
• 1 cup sweet potato, cut into wedges
• 1cup zucchini, sliced into thin rounds
• 1 cup yellow squash, cut into small pieces
• ½ cup red onion chopped
• 30 ml olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika

For the Tahini Sauce:

• 1/2 cup tahini paste
• 1/4 cup water
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• Salt to taste

Instruction:

1. Set the oven to 200 degree Celsius.
2. In a medium saucepan, add water and quinoa. Bring to a boil, lower the heat and cook for 15-20 minutes or until tender and the water absorbed.
3. Prepare the vegetables while the quinoa cooks. On a baking sheet, spread the onion, bell peppers, zucchini, squash, and other vegetables out in a single layer. Sprinkle with smoked paprika and garlic powder, then drizzle with olive oil. Evenly coat by tossing.
4. Roast the vegetables in a preheated oven for 20-25 minutes, stirring periodically, until soft and gently browned.
5. Whisk together the tahini paste, water, and lemon juice in a small bowl until smooth.
6. Stir in the minced garlic and salt.
7. Taste and adjust seasoning as needed. If you need a thinner consistency, add more water.
8. Divide the cooked quinoa among the four bowls to assemble the bowls. Serve with roasted vegetables and a dollop of the sauce on top of each bowl. Serve immediately.

Nutritional information:

Per Serving: