Roasted Vegetable Quinoa Bowls

Don’t let vegetables get you down, they can be just as good as cookies, well, almost:) Vegetables and healthy eating can be VERY delicious and I am going to show you how to make my all time favorite veggie bowls. You are going to want to make them every single week because they are SO good!

I really don’t think of these bowls as a “recipe” because they are so easy  to make and very customizable.  They are my meal prep go to! I make them every Sunday and eat them every day for lunch. Roasted veggies are my lunch staple, I never get tired of them.

These easy roasted vegetable quinoa bowls are great for lunch or dinner! They are gluten-free, vegan, and great for meal planning. Make on Sunday and eat all week!

Yield : Serves : 4

Prep time : 20 mins  

Cook time : 40 mins 

Total time : 1 hour

INGREDIENTS:

FOR THE VEGETABLES:

1. 1 large sweet potato, chopped into 1/2-inch pieces
2. 2 cups broccoli florets
3. 2 cups cauliflower florets
4. 2 cups Brussels sprouts, cut in half
5. 1/2 red onion, sliced
6. 1-2 tablespoons olive oil
7. Salt and black pepper, to taste
8. 3 cups chopped kale

FOR THE QUINOA:

1. 1 cup quinoa, rinsed
2. 2 cups water
3. Pinch of salt

FOR THE LEMON TAHINI DRESSING:

1. 1/3 cup tahini
2. 1 clove garlic
3. 4 tablespoons lemon juice
4. 1/3 cup warm water
5. Salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes.

Full Read Recipes >> twopeasandtheirpod

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