Ingredients:

  • 1.5 lbs Sweet Potatoes (680g), peeled and cubed into 1/2-inch pieces
  • 300g Red Bell Peppers, deseeded and chopped
  • 250g Zucchini, sliced
  • 150g Red Onion, chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1 cup Tri-color or White Quinoa (170g), thoroughly rinsed
  • 1 3/4 cups Low-Sodium Vegetable Broth (415ml)
  • 1/2 tsp Dried Oregano
  • 1/4 cup Fresh Flat-leaf Parsley, chopped
  • Juice of 1/2 Lemon
  • 1/4 cup Toasted Pumpkin Seeds (Pepitas)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Place the cubed sweet potatoes, peppers, zucchini, and onion on a large baking sheet.
  3. Drizzle with 1 tbsp olive oil and sprinkle with the paprika, cumin, garlic powder, and a pinch of salt.
  4. Roast the vegetables for 30 minutes. Cook until the sweet potatoes are tender and the pepper edges are charred.
  5. Place 1 cup of quinoa in a fine mesh sieve and run cold water over it for at least 60 seconds.
  6. Combine the quinoa, 1 3/4 cups broth, and oregano in a pot; bring to a boil, then cover and reduce to low.
  7. Cook for 15 minutes until the liquid is absorbed and the quinoa looks translucent.
  8. Keep the lid on for 5 minutes after turning off the heat.
  9. Fluff the quinoa with a fork, then gently fold in the roasted vegetables and lemon juice.
  10. Sprinkle with 1/4 cup fresh parsley and the toasted pepitas.