BiteSaavy
BiteSaavy recipe

Spiced Quinoa and Roasted Veggie Bowl

A vibrant dairy-free bowl with spiced quinoa and roasted seasonal vegetables, perfect for a healthy lunch or dinner.

Dairy Free 15 min prep 30 min cook Serves 4 Dairy Free Vegan Gluten Free
Spiced Quinoa and Roasted Veggie Bowl

Ingredients

  • quinoa
    200 g 7 oz rinsed
  • carrots
    300 g 10.5 oz peeled and chopped
  • red bell pepper
    1 medium 1 medium
  • zucchini
    150 g 5 oz sliced
  • olive oil
    3 tbsp 3 tbsp
  • ground cumin
    1 tsp 1 tsp
  • smoked paprika
    1 tsp 1 tsp
  • salt
    to taste to taste
  • black pepper
    to taste to taste
  • fresh parsley
    20 g 0.7 oz chopped
  • lemon juice
    2 tbsp 2 tbsp

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots, bell pepper, and zucchini with 2 tbsp olive oil, cumin, paprika, salt, and pepper.
  • 3
    Spread veggies on baking tray and roast for 25-30 minutes until tender.
  • 4
    Cook quinoa in 400ml (1 2/3 cups) boiling water until water is absorbed, about 15 minutes.
  • 5
    Mix cooked quinoa with roasted veggies, drizzle with remaining olive oil and lemon juice.
  • 6
    Garnish with chopped parsley and serve warm.

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