Ingredients
- 1 1/2 cups uncooked quinoa
- 1/2 teaspoon salt
- 2 1/2 cups water
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, chopped into cubes
- 1 large summer squash, ends trimmed, cut into 1/2-inch pieces
- 1 yellow bell pepper, chopped
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Chopped cilantro, for serving
- Tzatziki sauce, for serving
Cook the Quinoa
Place quinoa in a small saucepan along with the salt and water.
Bring the mixture to a boil over medium-high heat.
Lower the heat to a simmer and cover the pan, cooking for 15 minutes.
Remove the pot from the heat. Let the quinoa sit for about 5 minutes,
without opening the lid, to absorb all the liquid and steam.
Uncover the quinoa and fluff with a fork to separate.
Roast the Vegetables
Preheat the oven to 425°F.
Arrange the vegetables on an 18 x 13-inch rimmed baking sheet.
Drizzle with avocado oil and season with salt, pepper, garlic powder, and thyme.
Use your hands to toss the vegetables, spreading them into an even layer.
Roast until the vegetables are fork-tender, about 30 minutes.
Flip the vegetables and broil on high for an additional 5 minutes.
Assemble and Serve
Divide the cooked quinoa among four bowls.
Top with the roasted vegetables and sprinkle with chopped cilantro.
Drizzle tzatziki sauce over the top and serve immediately.
Roasted Vegetable Quinoa Bowl
Ingredients
- 1 1/2 cups uncooked quinoa
- 1/2 teaspoon salt
- 2 1/2 cups water
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, chopped into cubes
- 1 large summer squash, ends trimmed, cut into 1/2-inch pieces
- 1 yellow bell pepper, chopped
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Chopped cilantro, for serving
- Tzatziki sauce, for serving
Instructions
- Place quinoa, salt, and water in a small saucepan.
- Bring to a boil over medium-high heat.
- Lower heat to a simmer, cover, and cook for 15 minutes.
- Remove from heat and let sit for 5 minutes.
- Uncover and fluff with a fork.
- Preheat oven to 425°F.
- Arrange chopped vegetables on a baking sheet.
- Drizzle with avocado oil, salt, pepper, garlic powder, and thyme.
- Toss the vegetables and spread into an even layer.
- Roast until fork-tender, about 30 minutes.
- Flip vegetables and broil on high for 5 minutes.
- Divide quinoa among four bowls.
- Top with roasted vegetables and chopped cilantro.
- Drizzle with tzatziki sauce and serve immediately.