Roasted Veggie Quinoa Bowl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Ca. 5 min.

2. 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.

   Ca. 20 min.

   Kokkens note: Rinsing quinoa before cooking helps remove saponin, which can cause a bitter taste.

3. 3

   While the quinoa cooks, prepare the vegetables. In a large bowl, combine the broccoli florets, bell pepper, sweet potato, and red onion.

   Ca. 5 min.

4. 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.

   Ca. 2 min.

5. 5

   Spread the seasoned vegetables in a single layer on the prepared baking sheet.

   Ca. 1 min.

   Kokkens note: Avoid overcrowding the baking sheet to ensure the vegetables roast instead of steam.

6. 6

   Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

   Ca. 25 min.

7. 7

   Fluff the cooked quinoa with a fork.

8. 8

   In a small bowl, whisk together the lemon juice, tahini, and water for the dressing until smooth.

   Ca. 2 min.

   Kokkens note: Add more water if needed to reach your desired dressing consistency.

9. 9

   Divide the quinoa among serving bowls. Top with the roasted vegetables.

   Ca. 2 min.

10. 10

    Drizzle with the tahini lemon dressing and garnish with fresh parsley, if using.