By Caitlin Howard
Preheat oven to 400°F (200°C).
In a large bowl, toss the mixed vegetables (sweet potatoes, bell peppers, carrots) with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time.
While the vegetables are roasting, warm the cooked quinoa if it's cold.
Once the vegetables are done, remove them from the oven.
To serve, place 1/2 cup of warm quinoa in each bowl and top with the roasted vegetables.
Season with additional salt and pepper to taste, if needed, before serving.
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This Vegetarian Gluten-Free Healthy Main Course recipe is ready in 35 minutes and features mixed vegetables (sweet potatoes, bell peppers, carrots), olive oil, salt and other delicious ingredients. Contains 320 calories total.
Preheat oven to 400°F (200°C).
In a large bowl, toss the mixed vegetables (sweet potatoes, bell peppers, carrots) with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time.
While the vegetables are roasting, warm the cooked quinoa if it's cold.
Once the vegetables are done, remove them from the oven.
To serve, place 1/2 cup of warm quinoa in each bowl and top with the roasted vegetables.
Season with additional salt and pepper to taste, if needed, before serving.
Calories per Serving: 320
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