Description
A vibrant, nourishing bowl of roasted vegetables and quinoa, drizzled with a sweet and spicy maple chipotle sauce.
Ingredients
Scale
- 1 cup quinoa
- 2 cups seasonal vegetables (bell peppers, zucchini, carrots, mushrooms)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 minced chipotle pepper
- 1 tablespoon lime juice
- 1 pinch smoked paprika
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse one cup of quinoa under cold water, then cook according to package instructions, typically in two cups of water for about 15 minutes.
- Chop your vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the veggies for 20-25 minutes, stirring halfway through.
- For the maple chipotle sauce, whisk together maple syrup, minced chipotle pepper, lime juice, and smoked paprika.
- Once the quinoa is cooked and the vegetables are golden, combine them in a bowl and drizzle the sauce over the top.
- Serve warm, garnished with fresh herbs.
Notes
Feel free to mix and match vegetables and grains based on availability. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa, roasted vegetables, vegan, healthy bowl, maple chipotle sauce
