LunchDinnerMain Course

Roasted Veggie Quinoa Bowl

Name: Roasted Veggie Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: american
Ingredients: 1 tassa quinoa rinsed; 2 tassa water; 3 tassa broccoli florets; 1 u bell pepper diced; 1 u sweet potato peeled and cubed; 0,5 u red onion sliced; 3 cs olive oil; 1 ct garlic powder; 0,5 ct paprika; 0,75 ct salt; 0,25 ct black pepper freshly ground; 0,5 u lemon for juice; 2 cs tahini; 2 cs water; 2 cs fresh parsley chopped (opcional)

This vibrant and nutritious bowl features a colorful assortment of roasted vegetables served over fluffy quinoa. It's a satisfying and wholesome meal, perfect for a healthy lunch or light dinner.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Fàcil
Per ració: 376 kcal

VeganaVegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 tassaquinoa, rinsed
2 tassawater
3 tassabroccoli florets
1 ubell pepper, diced
1 usweet potato, peeled and cubed
0,5 ured onion, sliced
3 csolive oil
1 ctgarlic powder
0,5 ctpaprika
0,75 ctsalt
0,25 ctblack pepper, freshly ground

dressing

0,5 ulemon, for juice
2 cstahini
2 cswater

garnish

2 csfresh parsley, chopped(opcional)

Estris

saucepan with lid · large bowl · baking sheet · parchment paper · cutting board · knife · whisk · small bowl

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Uns 5 min
2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
Uns 20 min
Nota de cuina: Rinsing quinoa before cooking helps remove saponin, which can cause a bitter taste.
3
While the quinoa cooks, prepare the vegetables. In a large bowl, combine the broccoli florets, bell pepper, sweet potato, and red onion.
Uns 5 min
4
Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
Uns 2 min
5
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Uns 1 min
Nota de cuina: Avoid overcrowding the baking sheet to ensure the vegetables roast instead of steam.
6
Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Uns 25 min
7
Fluff the cooked quinoa with a fork.
8
In a small bowl, whisk together the lemon juice, tahini, and water for the dressing until smooth.
Uns 2 min
Nota de cuina: Add more water if needed to reach your desired dressing consistency.
9
Divide the quinoa among serving bowls. Top with the roasted vegetables.
Uns 2 min
10
Drizzle with the tahini lemon dressing and garnish with fresh parsley, if using.

Per ració

Nutrició

71%Puntuació

Calories: 375,7kcal
Proteïnes: 10,7g
Hidrats de carboni: 48,3g
Greixos: 17,2g
Fibra: 8,3g
Sucre: 5,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover roasted veggie quinoa bowls in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in the microwave or a pan until warmed through. Add a splash of water if needed to prevent drying out.