Ingredients:

  • 2 large sweet potatoes, peeled and cubed into 1.25 cm (1/2 inch) pieces
  • 1 head of broccoli, cut into small florets
  • 2 bell peppers (red and yellow), sliced into thick strips
  • 1 large red onion, cut into wedges
  • 1 zucchini, sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 cup uncooked tri color quinoa, rinsed thoroughly
  • 2 cups water or unsalted vegetable stock
  • 1/4 cup fresh parsley, chopped fine
  • 1 lemon, cut into wedges for a final acid hit

Instructions:

  1. Preheat the oven. Set your oven to 200°C (400°F). Note: A fully preheated oven is crucial for that initial sear.
  2. Prep the vegetables. Cube the sweet potatoes, chop the broccoli, slice the peppers, onion, and zucchini.
  3. Season the medley. In a large bowl, toss all vegetables with olive oil, sea salt, pepper, smoked paprika, and garlic powder until every piece is glistening and coated.
  4. Spread on the pan. Place the vegetables on a baking sheet in a single layer. Ensure there is space between pieces to prevent steaming.
  5. Start the roast. Slide the pan into the oven and bake for 30 minutes. Halfway through, toss them with a spatula until the bottoms are browned.
  6. Simmer the quinoa. While the veg roasts, combine rinsed quinoa and 2 cups of stock in a pot. Bring to a boil, then reduce to a low simmer.
  7. Cook the grains. Cover and cook for 15 minutes until the water is absorbed and the quinoa spirals are visible.
  8. The rest phase. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork until light and airy.
  9. Check the roast. Pull the vegetables out when the sweet potatoes are tender and the broccoli tips are charred and crispy.
  10. Assemble and garnish. Scoop the quinoa into bowls, top with the roasted bounty, and sprinkle with fresh parsley and a heavy squeeze of lemon.