Harvest Vegetable Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 sweet potato, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato, zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes or until tender and slightly caramelized.
4. In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
5. Fluff the quinoa with a fork and season with salt and pepper.
6. To assemble the bowls, divide the quinoa among serving bowls and top with the roasted vegetables.
7. Sprinkle with fresh parsley and drizzle with additional olive oil if desired.
8. Serve hot and enjoy!