Roasted Vegetable Quinoa Bowl


Roasted Vegetable Quinoa Bowl

Servings 4
Cook Time 35 minutes


For the Quinoa

  • cup Uncooked Quinoa
  • ½ tsp Pink Salt
  • cup Water

For the Vegetables

  • 1 Red Onion (chopped)
  • 1 Red Pepper (chopped)
  • 1 Large Sweet Potato (chopped into cubes)
  • 1 Large Yellow Squash (end trimmed, cut into ½ inch pieces)
  • 1 Green Pepper (chopped)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Pink Salt
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Oregano
  • Chopped Fresh Parsley (for serving)
  • Tahini Sauce (for serving)


  • Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
  • Roast the Vegetables. Preheat oven to 220°C. Place the vegetables on a rimmed baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
  • Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.


Fat   14g
Saturated   1g
Trans   0g
Polyunsaturated   1g
Monounsaturated   7g
Carbs   48g
Fiber   6g
Sugar   2g
Protein   10g
Cholesterol   0mg
Sodium   467mg
Potassium   514mg
Vitamin A   4IU
Vitamin C   10mg
Calcium   62mg
Iron   4mg
Vitamin D   0IU
Vitamin E   2mg
Vitamin K   10μg
Thiamine   0mg
Riboflavin   0mg
Niacin   0mg
Vitamin B6   0.1mg
Folate   12μg
Vitamin B12   0μg
Phosphorous   21mg
Magnesium   13mg
Zinc   0mg
Selenium   0μg
Calories: 367kcal
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