Roasted Vegetable & Quinoa Bowl
A wholesome, plant-based celebration of renewal.
This vibrant vegetarian dish is packed with nutrients, flavor, and color. Just as removing tobacco and triggers clears space for renewal, a plate of fresh vegetables, hearty grains, and warming spices nourishes the body and mind, creating room for energy, focus, and a fresh start.
INGREDIENTS:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 small butternut squash, peeled and cubed
1 red bell pepper, diced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
¼ cup pumpkin seeds or sunflower seeds, toasted
¼ cup crumbled feta or goat cheese (optional)
2 tablespoons fresh parsley, chopped
Dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon maple syrup, salt & pepper
DIRECTIONS:
Cook quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes until fluffy. Fluff with a fork and set aside.
Roast vegetables: Preheat oven to 400°F (200°C). Toss squash, bell pepper, zucchini, and onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized.
Assemble bowls: Divide quinoa into bowls, top with roasted vegetables, seeds, and optional cheese. Drizzle with lemon-maple dressing.
Garnish: Sprinkle with fresh parsley before serving.
Mindful Moment
Take a moment to appreciate the colors, textures, and aromas on your plate. Every bite is a step toward renewal and mindful nourishment — a reminder that creating healthy habits can be just as satisfying as indulging in holiday traditions.
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