Ingredients
- Broccoli florets: 1 large head
- Sweet potato: 1 large, peeled and cubed
- Red onion: 1 medium, quartered
- Bell pepper (any color): 1 large, chopped
- Olive oil: 3 tablespoons
- Garlic powder: 1 teaspoon
- Paprika: 1/2 teaspoon
- Cooked quinoa: 1 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the broccoli, sweet potato, red onion, and bell pepper with olive oil, garlic powder, and paprika. Ensure vegetables are evenly coated.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4: Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
- Step 5: Divide the cooked quinoa into bowls. Top with the roasted vegetables. Serve immediately.
Notes
- Store leftover roasted vegetables and quinoa separately in airtight containers in the refrigerator for up to 3 days.
- For best flavor, reheat the roasted vegetables in a skillet over medium heat until warmed through, rather than microwaving.
- Top your bliss bowl with a dollop of hummus or a drizzle of tahini for added creaminess and healthy fats.
- To prevent soggy vegetables, ensure they are spread in a single layer on the baking sheet and flipped halfway through roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American