ROASTED VEGETABLE & QUINOA BOWL

Colourful, Nutritious
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This vibrant bowl brings together the best of seasonal vegetables in one satisfying meal that’s as nourishing as it is delicious. The combination of roasted aubergine, courgette, and bell peppers creates a medley of textures and flavours, whilst protein-rich quinoa makes it a complete meal. With smoky paprika and warming cumin adding depth to every bite, this recipe proves that healthy eating can be both simple and delicious. Perfect for those days when you want maximum nutrition with minimal effort.

Serves: 4  |
   Cook Time: 45 minutes
Ingredients
  • 150g quinoa
  • 1 aubergine, cubed
  • 2 courgettes, sliced
  • 1 red bell pepper, strips
  • 200g broccoli florets
  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 100g baby spinach
  • 2 tbsp pumpkin seeds
  • Juice of 1 lemon
  • 2 tbsp balsamic vinegar

Directions

  1. Preheat oven to 190°C
  2. Cook quinoa according to package instructions
  3. Toss vegetables with olive oil and spices
  4. Roast for 25-30 minutes until tender
  5. Serve quinoa with roasted vegetables over spinach
  6. Drizzle with lemon juice and balsamic vinegar
  7. Top with pumpkin seeds

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