Quinoa & Roasted Veggie Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 sweet potato, cubed
• 1 tbsp olive oil
• ½ cup chickpeas (cooked)
• Handful of fresh spinach
• Salt & pepper to taste

Method

1. Preheat oven to 200°C (400°F). Toss zucchini, bell pepper, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes.
2. Cook quinoa in vegetable broth until fluffy.
3. Assemble bowl: quinoa base, top with roasted veggies, chickpeas, and fresh spinach.

Optional: drizzle with tahini or lemon dressing.