Wholesome Quinoa Bowls: Your Go-To for Easy, Healthy Meals

👩‍🍳 Instructions

1. 1

   Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa, vegetable broth, bay leaf (if using), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Turn off heat, let stand covered for 5 minutes, then fluff with a fork. Remove bay leaf.
2. 2

   Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato, bell pepper, broccoli, and red onion with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer. On a separate section of the sheet (or second sheet), toss tempeh (or chicken) with remaining 1 tbsp olive oil, salt, and pepper.
3. 3

   Roast vegetables and protein for 20-25 minutes, flipping halfway, until vegetables are tender-crisp and lightly caramelized, and tempeh/chicken is cooked through and lightly browned.
4. 4

   While roasting, prepare the dressing: whisk tahini, lemon juice, maple syrup, and minced garlic in a small bowl. Slowly add warm water, 1 tbsp at a time, whisking until desired pourable consistency is reached. Season with salt to taste.
5. 5

   Assemble bowls: Divide quinoa among 4 bowls. Top with roasted vegetables and tempeh/chicken. Drizzle generously with tahini-lemon dressing. Garnish with fresh parsley/cilantro, toasted seeds, or avocado if desired. Serve immediately.