Simple Quinoa Bowl

Whoever said eating healthy can’t be delicious hasn’t tried this easy quinoa bowl recipe. You can add as many vegetables as you like and adapt it to your taste.

Directions

Ingredients

2 medium sweet potatoes, cut into 1-inch cubes
half a large head cauliflower
3-4 Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup quinoa, rinsed
1¾ cups water
2 avocados, sliced
1 cup hummus
1 Lime
Pickled red onions, to taste
Optional protein: roasted salmon, shredded chicken, or cooked ground beef

1. Preheat the oven to 450°F. Line a large baking sheet.

2. Cut the sweet potato into 1-inch cubes. You can keep the skin for crispier edges (peel if you prefer them softer).Cut the cauliflower into small, even sizes—similar to the sweet potato pieces.

3. Place the sweet potatoes on one half of the sheet and the cauliflower on the other. Drizzle with 1–2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.

4. Roast for 20–30 minutes, until the edges are browned and the centers are tender.
Tip: For extra tender sweet potatoes, loosely cover the tray with foil for the first 10-15 minutes, then uncover and continue roasting.

5. While the vegetables are in the oven prepare the quinoa. In a medium pot, combine the quinoa and water. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.

6. Assemble. Add the quinoa into a large bowl, top with the roasted sweet potatoes and cauliflower, add hummus, avocado, and pickled onions. Squeeze some lime. Add optional protein if you like.