Ingredients:
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (optional)
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup crumbled feta or vegan cheese (optional)
- Fresh parsley or basil, for garnish
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Directions:
- Cook the Quinoa:
In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy. Fluff with a fork and set aside. - Roast the Veggies:
Preheat oven to 425°F (220°C). Toss sweet potato, zucchini, bell pepper, onion, and chickpeas with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway. - Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper. - Assemble the Bowl:
Divide quinoa into bowls, top with roasted veggies and chickpeas, drizzle with dressing, and sprinkle with feta and fresh herbs.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: ~400 kcal per serving
Servings: 4