Roasted Rainbow Vegetable Grain Bowl 🌈🥗
The Roasted Rainbow Vegetable Grain Bowl is a vibrant and nutritious dish featuring an array of colorful roasted vegetables served over a base of hearty grains. This bowl is not only visually appealing but also packed with flavor and texture, making it a perfect choice for a healthy meal.
Ingredients
- 1 cup quinoa rinsed
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper diced
- 1 medium yellow zucchini sliced
- 1 medium carrot julienned
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 3 cloves garlic minced
- 2 tablespoons olive oil for roasting
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
- In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and water is absorbed.
- While the quinoa cooks, place the cherry tomatoes, red bell pepper, yellow zucchini, and carrot on the prepared baking sheet. Drizzle with olive oil, balsamic vinegar, maple syrup, garlic, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.
- Once the quinoa and vegetables are cooked, fluff the quinoa with a fork and divide it among four bowls. Top with the roasted vegetables.
- Drizzle with additional olive oil or a sprinkle of fresh herbs if desired, and serve warm.
Notes
Tip 1: For added protein, consider adding chickpeas or grilled chicken to the bowl.
Tip 2: This bowl can be made ahead and stored in the fridge for up to 3 days.
Variation: Swap out the vegetables for seasonal produce or add a dollop of hummus for creaminess.
Tip 2: This bowl can be made ahead and stored in the fridge for up to 3 days.
Variation: Swap out the vegetables for seasonal produce or add a dollop of hummus for creaminess.