Ingredients:

  • 1 large Sweet Potato (300g), peeled and cut into 1/2-inch cubes
  • 2 medium Bell Peppers (300g), seeded and chopped into 1-inch pieces
  • 1 large Red Onion (200g), cut into 1-inch wedges
  • 1 medium Zucchini (200g), sliced into half-moons
  • 4 tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1 tsp Sea Salt, divided
  • 1/4 tsp Black Pepper
  • 1 cup Uncooked Tri-color Quinoa (170g)
  • 1.5 cups Water
  • 1.5 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1 clove Garlic, minced
  • 1/4 cup Fresh Parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper to ensure vegetables have enough space for caramelization.
  2. In a large mixing bowl, toss the sweet potato cubes, bell peppers, red onion, and zucchini with 2 tablespoons of olive oil, cumin, smoked paprika, 1/2 teaspoon of sea salt, and black pepper.
  3. Spread the vegetables across the two baking sheets, ensuring they are spaced at least half an inch apart. Roast for 25-30 minutes, rotating the pans halfway through, until edges are mahogany-colored and tender.
  4. While vegetables roast, rinse the quinoa in a fine-mesh strainer. Place a medium saucepan over medium heat and toast the dry quinoa for 2 minutes until fragrant.
  5. Add 1.5 cups of boiling water and 1/2 teaspoon of sea salt to the quinoa. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes to steam.
  6. In a small bowl, whisk the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley to create the dressing.
  7. Fluff the quinoa with a fork and combine with the roasted vegetables in a large bowl. Drizzle the dressing over the mixture and toss gently before serving.