Ingredients:

  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into rounds
  • 1 red onion, cut into 1-inch wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 large zucchini, quartered and sliced
  • 1 red bell pepper, deseeded and chopped into 1-inch squares
  • 1 cup broccoli florets, cut small
  • 1 cup uncooked white or tri-color quinoa, rinsed thoroughly
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon
  • 2 tablespoons toasted pumpkin seeds (pepitas)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the sweet potatoes, carrots, and red onion with the extra virgin olive oil and dried thyme until evenly coated.
  3. Spread the hearty root vegetables in a single layer on the baking sheet. Roast for 15-20 minutes.
  4. While roots roast, prepare the quinoa: Add rinsed quinoa to a medium saucepan. Toast over medium heat for 2 minutes until fragrant. Add vegetable broth, garlic powder, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove the baking sheet from the oven. Add the zucchini, bell pepper, and broccoli florets to the pan, tossing gently with the partially roasted roots. Return to the oven for an additional 15 minutes.
  6. Fluff the quinoa with a fork. In a large bowl, combine the roasted vegetables and cooked quinoa. Fold in fresh parsley and lemon juice.
  7. Divide into 4 bowls and garnish with toasted pumpkin seeds before serving.