Flavorful Roasted Veggie Quinoa Bowl

Today’s Delicious Creation: Roasted Veggie and Quinoa Buddha Bowl

Being in the mood for a nourishing and flavorful dish today, I decided to whip up a Roasted Veggie and Quinoa Buddha Bowl. This dish is not only delicious but also packed with wholesome ingredients that will leave you feeling satisfied and energized.

Ingredients:

• quinoa (200g)
• sweet potato (1 large, diced)
• bell pepper (1, sliced)
• zucchini (1, sliced)
• red onion (1, sliced)
• cherry tomatoes (1 cup)
• olive oil (2 tbsp)
• salt (to taste)
• pepper (to taste)
• garlic powder (1 tsp)
• cumin (1 tsp)
• avocado (1, sliced)
• fresh cilantro (for garnish)

Kitchen Tools:

• baking sheet
• mixing bowl
• saucepan
• chef’s knife
• cutting board
• spatula

To start, preheat your oven to 400°F (200°C). In a mixing bowl, toss the sweet potato, bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and cumin. Spread the veggies out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

While the veggies are roasting, cook the quinoa according to package instructions in a saucepan. Once cooked, fluff the quinoa with a fork and set aside.

To assemble your Buddha Bowl, divide the cooked quinoa among serving bowls. Top with the roasted veggies, sliced avocado, and garnish with fresh cilantro. Feel free to drizzle with your favorite dressing or sauce for extra flavor.

This Roasted Veggie and Quinoa Buddha Bowl serves 4 and each serving is approximately 400g. One serving is around 350 calories.

**Tip:** For an extra burst of flavor, try drizzling the bowl with a tahini dressing or a squeeze of fresh lemon juice before serving.

I hope you enjoy making and customizing this Roasted Veggie and Quinoa Buddha Bowl to your taste preferences. Feel free to get creative with the ingredients and make it your own!