Description
A nutritious and delicious quinoa bowl topped with roasted vegetables and a creamy dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup sweet potato, diced
- 1 cup broccoli florets
- ½ cup chickpeas, drained and rinsed
- ½ avocado, sliced
- ¼ cup shredded carrots
- 2 tablespoons olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon ground turmeric (for dressing)
- 1 tablespoon olive oil (for dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potato, broccoli, and chickpeas with olive oil, turmeric, ginger, salt, and black pepper.
- Spread the mixture on a baking sheet and roast for 20–25 minutes until tender and golden.
- Meanwhile, cook the quinoa if not already prepared.
- Whisk together yogurt, lemon juice, honey or maple syrup, turmeric, and olive oil to make the dressing.
- Assemble the bowl by adding quinoa as the base.
- Top with roasted vegetables, avocado slices, and shredded carrots.
- Drizzle the dressing over the bowl and serve.
Notes
- This bowl is very versatile; feel free to swap out vegetables based on what you have on hand.
- Adding protein like grilled chicken or tofu can enhance the meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Oven-roasted
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg