Roasted Vegetable Quinoa Bowl
Roasted Vegetable Quinoa Bowl with vibrant roasted red onion, bell peppers, sweet potatoes, and zucchini, enhanced by a drizzle of creamy tzatziki sauce and fresh cilantro.
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.