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
Ingredients
Quinoa:
- 1 cup quinoa uncooked
- 1 cup Kettle & Fire Vegetable Cooking Broth
- 1 cup water
Roasted vegetables:
- 1 zucchini
- 1 red bell pepper
- 1 cauliflower cut to bite sized florets
- 1 tbsp olive oil
- Salt and pepper to taste
- lemon zest
Garnish:
- Your favorite hummus
- lemon
- parsley
Instructions
-
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!
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