Ingredients:

  • 2 medium sweet potatoes (approx. 450g), cubed into 1/2-inch pieces
  • 3 cups broccoli florets (approx. 250g)
  • 1 large red bell pepper (approx. 150g), sliced into thick strips
  • 1 medium red onion (approx. 110g), wedged
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 cup tri-color quinoa (185g), thoroughly rinsed
  • 1.75 cups sugar-free vegetable broth (415ml)
  • 1 pinch sea salt
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp raw pumpkin seeds (pepitas)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss 2 medium sweet potatoes (cubed), 3 cups broccoli florets, 1 large sliced red bell pepper, and 1 medium red onion (wedged) with 2 tbsp extra virgin olive oil.
  3. Sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, and 0.5 tsp sea salt, ensuring every piece is coated.
  4. Spread the vegetables on a large sheet pan. Roast for 25 minutes until the edges are charred and the potatoes are tender.
  5. While roasting, rinse 1 cup tri color quinoa in a fine strainer for at least 30 seconds.
  6. Combine quinoa, 1.75 cups sugar-free vegetable broth, and a pinch of sea salt in a small pot.
  7. Bring to a boil, then reduce to a low simmer. Cook for 15 minutes until the liquid is fully absorbed.
  8. Remove the pot from heat and let it sit covered for 5 minutes. Note: This carryover steam finishes the grain perfectly.
  9. Fluff the quinoa with a fork and stir in 1 tbsp fresh lemon juice and 0.25 cup chopped fresh parsley.
  10. Divide the quinoa into bowls, top with the roasted vegetables, and sprinkle with 2 tbsp raw pepitas for a final crunch.