Anti-Inflammatory Quinoa Bowl with Roasted Veggies

Ingredients

• Quinoa1 cup
• Broccoli florets1 cup
• Bell pepper1, diced
• Zucchini1, sliced
• Sweet potato1, cubed
• Olive oil2 tbsp
• Turmeric1 tsp
• Garlic powder1 tsp
• Saltto taste
• Black pepperto taste
• Lemon juice2 tbsp
• Fresh parsleyfor garnish

Directions

1. 1

   Preheat your oven to 425°F (220°C). In a large bowl, toss the broccoli, bell pepper, zucchini, and sweet potato with olive oil, turmeric, garlic powder, salt, and black pepper until well coated.

2. 2

   Spread the vegetables evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

3. 3

   While the veggies are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and add lemon juice.

4. 4

   To serve, divide the quinoa among bowls, top with roasted vegetables, and garnish with fresh parsley.