:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qbFd9JBuT_KITU18fTxi/d89f32c1df88f4270d9c3c153bab5d.jpeg "Summer Roasted Rainbow Vegetable Quinoa Bowl")
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Summer Roasted Rainbow Vegetable Quinoa Bowl
As an experienced home cook with a passion for fresh and vibrant dishes, I often turn to this Vegetable Bowl recipe when I need a hearty, healthy dinner. Packed with nutrient-rich vegetables and a delightful dressing, it has become a regular on our family table. The beauty of this recipe lies in its flexibility. Based on what's in season or what's in the fridge, different vegetables can be used each time - ensuring that no two bowls are ever exactly the same.
Ingredients
- 2 cups of chopped broccoli
- 2 cups of chopped cauliflower
- 2 cups of sliced carrots
- 1 diced red onion
- 1 sliced red pepper
- 1 chopped yellow bell pepper
- 2 cups of sliced zucchini
- 2 tbls of olive oil
- Salt and pepper (to taste)
- 2 cups of cooked quinoa
- 1⁄4 Cup of sesame seeds
- 4 tbls of your favorite dressing (I recommend a tangy lemon and apple cider vinaigrette)
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Directions
Start by preheating your oven to 450°F (232°C). While waiting, chop all of your vegetables as this prepare-ahead step allows for a smoother process down the line in this recipe.
Toss all the vegetables (broccoli, cauliflower, carrots, onion, bell peppers, and zucchini) with the olive oil, salt, and pepper on a baking sheet. Ensure they're nicely coated and spread in an even layer - this step ensures they roast evenly.
Roast the vegetables for about 20 minutes, or until they're tender and slightly browned. It might be helpful to toss the vegetables halfway through for even roasting.
While the vegetables are roasting, ensure your quinoa has been cooked according to the package instructions.
Once the vegetables are done, divide the cooked quinoa equally into four bowls. Top with the roasted vegetables.
Finally, sprinkle sesame seeds for a nice crunch and drizzle your favorite dressing over each bowl.
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