Roasted Spring Vegetable Grain Bowl
Celebrate the vibrant flavors of spring with this nutritious and colorful grain bowl that’s bursting with roasted vegetables and wholesome grains.
Ingredients:
– 1 cup quinoa, uncooked
– 1 small bunch asparagus, trimmed
– 1 cup cherry tomatoes
– 1 yellow bell pepper, sliced
– 1 zucchini, diced
– 1 red onion, sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp balsamic glaze
– Fresh basil for garnish
Directions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the asparagus, cherry tomatoes, bell pepper, zucchini, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly charred.
4. While the vegetables roast, cook the quinoa according to package instructions.
5. To assemble the bowl, divide the cooked quinoa among serving bowls. Top with the roasted vegetables.
6. Drizzle each bowl with balsamic glaze and garnish with fresh basil leaves.
7. Serve warm and enjoy the flavors of spring!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.