Roasted Vegetable and Quinoa Bowl

Protein-packed quinoa is topped with an assortment of colorful roasted vegetables that are tossed in my own Roasting Spice Blend. Pumpkin seeds are sprinkled over the bowl for a bit of crunch and balsamic glaze adds just a bit of acid and sweetness. Feel free to add your favorite vegetables to satisfy your own creativity!

---

ROASTED VEGETABLE AND QUINOA BOWL

Prep Time
20 mins

Cook Time
14 mins

Serves
2

INGREDIENTS

2 carrots, chopped large

1 1/2 cups broccoli florets

1 1/2 cups cauliflower florets

1 cup baby bella mushrooms, halved

1 medium red bell pepper, seeded and chopped large

1 tablespoon olive oil

1 tablespoon Mona’s Roasting Spice Blend

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups cooked quinoa

2 tablespoons shelled roasted pumpkin seeds (pepitas)

2 tablespoons balsamic glaze

DIRECTIONS

Preheat oven to 425°F. Line a sheet pan with aluminum foil.

In a large mixing bowl, toss carrots, broccoli, cauliflower, mushrooms, and bell pepper in olive oil, Roasting Spice Blend, salt, and pepper.

Spread the vegetables out on the sheet pan in a single layer.

Bake for 12–14 minutes, flipping vegetables halfway through.

Place 3/4 cup of cooked quinoa into each of 2 serving bowls. Arrange an equal amount of the roasted vegetables over top each.

Sprinkle with pumpkin seeds and drizzle with balsamic glaze before serving.

Mona’s Tips

While baby bellas are easiest to find in all grocery stores, any type of mushroom can be used to make these bowls. I love to buy shiitake mushrooms at the local farmer’s market!

Ingredient Insider

Shelled pumpkin seeds (often labeled “pepitas”) can usually be found in the produce section near other seeds and nuts. They are high in omega-3s, zinc, and magnesium.

Calories per serving: 430 ∙ Fat: 14.5g ∙ Carbs: 63g ∙ Fiber: 12.5g ∙ Sugars: 15.5g ∙ Protein: 16g