Roasted Vegetable Grain Bowls
Ingredients
Moroccan Roasted Vegetables
-
3
cups
cauliflower florets
-
1
unit
red pepper, cut into 1” cubes
-
1
unit
yellow pepper, cut into 1” cubes
-
1
unit
red onion, cut into 1” cubes
-
1
unit
zucchini, cut into ½” slices
-
2
units
carrots, cut into 1” slices
-
14
oz
can of chickpeas (garbanzo beans), drained and rinsed
-
1½
teaspoons
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
salt
-
½
teaspoon
ground coriander
-
½
teaspoon
ground cinnamon
-
2
tablespoons
olive oil
Tzatziki Sauce
-
¾
cup
plain greek yogurt
-
½
cup
grated cucumber
-
2
tablespoons
lemon juice
-
1½
teaspoons
dry dill
-
1
clove
garlic, grated
-
to taste
unit
salt
Quinoa
-
1
cup
dry quinoa
-
2
cups
water
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
- In a small bowl, mix the ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
- Add the spice blend and olive oil to the vegetables and toss to coat.
- Spread the vegetables on a baking sheet and bake for 20 minutes.
- Remove from the oven, toss the vegetables, and bake for another 10 minutes.
- In the meantime, combine quinoa and water in a medium saucepan, bring to a boil, cover, and reduce to simmer for 15 minutes.
- Let the quinoa rest for 5 minutes, then fluff with a fork.
- In a small bowl, mix the greek yogurt, grated cucumber, lemon juice, dry dill, grated garlic, and salt to taste.
- Serve the quinoa topped with roasted vegetables and tzatziki sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
399
Total fat
10g
Total carbohydrates
60g
Total protein
17g
Sodium
781mg
Cholesterol
2mg
You might also like