Ingredients:

  • 2 large sweet potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium red onion
  • 1 head of broccoli
  • 3 tablespoons extra virgin olive oil
  • 1 cup white or tri color quinoa
  • 2 cups water
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro
  • 1 large lemon

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 400°F.
  2. Prep the vegetables. Peel and cube the sweet potatoes into 1/2 inch pieces.
  3. Season the medley. Toss the sweet potatoes, peppers, onion, and broccoli with 2 tablespoons of olive oil, cumin, paprika, garlic powder, and salt.
  4. Arrange the pan. Spread everything onto a large baking sheet.
  5. Start the roast. Bake for 25 to 30 minutes until the sweet potatoes are tender and the broccoli edges are charred.
  6. Rinse the grains. While the veggies roast, place quinoa in a fine mesh strainer and rinse under cold water for 60 seconds.
  7. Simmer the base. Combine quinoa and water in a pot; bring to a boil, then cover and simmer for 15 minutes.
  8. Steam and fluff. Remove the pot from heat and let it sit, covered, for 5 minutes until the water is fully absorbed.
  9. Finish with zest. Toss the fluffy quinoa with the remaining tablespoon of olive oil, lemon juice, and chopped cilantro.
  10. Assemble the bowls. Divide the quinoa into four bowls and top with the hot, roasted vegetables.