Quinoa Power Bowl With Lemon Roasted Vegetables
Searching for a flavorful plant-based meal? We’ve got you covered! These Lemon Roasted Vegetable Quinoa Bowls use refreshing flavors like lemon and olive oil to create perfectly roasted vegetables, topped over a bed of fluffy quinoa cooked in Kettle & Fire’s Veggie Broth.
Easy to whip up for a work from home lunch or prep in advance and heat up for a gourmet meal throughout the week.
Lemon Roasted Vegetable Quinoa Bowls
- 1 cup quinoa uncooked
- 1 cup Kettle & Fire Vegetable Cooking Broth
- 1 cup water
- 1 zucchini
- 1 red bell pepper
- 1 cauliflower cut to bite sized florets
- 1 tbsp olive oil
- Salt and pepper to taste
- lemon zest
- Your favorite hummus
Boil the quinoa in the Kettle & Fire Veggie Broth and water then cover and simmer until tender (approximately 15 minutes).
Brush the cauliflower florets with olive oil, salt and pepper, cook in the oven at 425F for 15 minutes.
Chop zucchini and bell pepper into bite sized pieces, brush with olive oil, salt and pepper and bake at 425F for 10 minutes.
Grate lemon zest and a bit of lemon juice on roasted vegetables.
Serve with your favorite hummus, and garnish with lemon and parsley for a flavorful bowl!