Roasted Veggie Bliss Bowls Recipe

Description:

This Roasted Veggie Bliss Bowls Recipe is a vibrant and nutritious meal, packed with a variety of colorful vegetables and healthy ingredients. It features a base of protein-rich quinoa, topped with a mix of perfectly roasted and seasoned sweet potatoes, broccoli, and red peppers. Added tofu cubes provide extra plant-based protein, while creamy avocado slices and a rich tahini drizzle complete the dish. Garnished with fresh parsley, lemon zest, and a sprinkle of paprika, this bowl is a feast for the eyes and the palate. It's a satisfying and easy-to-make dish that's perfect for a healthy lunch or dinner.

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Full Recipe:

Yields: 2 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients:

• For the Base:

  • 1 cup quinoa, uncooked

  • 2 cups water or vegetable broth

• For the Roasted Veggies:

  • 1 large sweet potato, cubed

  • 1 head broccoli, cut into small florets

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 small red onion, sliced into wedges

  • 2 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

• For the Tofu:

  • 1 block (14 oz) firm or extra-firm tofu, pressed and cubed

  • 1 tbsp olive oil

  • 1 tbsp soy sauce

  • 1/2 tsp garlic powder

• For the Dressing:

  • 2 tbsp tahini

  • 2 tbsp lemon juice

  • 1 tbsp water

  • 1/2 tsp maple syrup

  • Pinch of salt and black pepper

• For Garnish:

  • 1 ripe avocado, halved and sliced

  • Fresh parsley, chopped

  • Lemon zest

  • Sprinkle of paprika

Instructions:

1. Cook the Quinoa:

   • Rinse the quinoa thoroughly under cold water.

   • In a medium saucepan, combine the quinoa and water (or vegetable broth).

   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.

   • Fluff with a fork and set aside.

2. Roast the Veggies:

   • Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

   • On one baking sheet, toss the sweet potato cubes with 1 tbsp of olive oil and half of the salt, pepper, garlic powder, and paprika. Spread them in a single layer.

   • On the second baking sheet, toss the broccoli florets, bell peppers, and red onion with the remaining 1 tbsp of olive oil and the other half of the seasonings. Spread them out.

   • Place both sheets in the oven and roast for 20-25 minutes, or until the veggies are tender and slightly charred.

3. Prepare the Tofu:

   • While the veggies are roasting, toss the tofu cubes with olive oil, soy sauce, and garlic powder in a small bowl.

   • Place the tofu on one side of the second baking sheet (with the broccoli/peppers) for the last 15-20 minutes of roasting, turning once, until the edges are golden.

4. Make the Dressing:

   • In a small bowl, whisk together all the dressing ingredients until smooth. If it's too thick, add more water, 1 teaspoon at a time, until you reach your desired consistency.

5. Assemble the Bowls:

   • Divide the cooked quinoa into two large bowls.

   • Top with the roasted sweet potatoes, broccoli, peppers, onion, and tofu cubes.

   • Place the sliced avocado on top.

   • Drizzle with the tahini dressing and garnish with fresh parsley, lemon zest, and a sprinkle of paprika.

   • Serve and enjoy!