Ingredients:

  • 2 cups Sweet potatoes, diced into 1/2-inch cubes
  • 1 large Red bell pepper, chopped into 1-inch squares
  • 1 medium Zucchini, sliced into thick half-moons
  • 1 small Red onion, cut into wedges
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1 cup White or Tri-color quinoa, thoroughly rinsed
  • 2 cups Filtered water or low-sodium vegetable broth
  • 1 clove Garlic, smashed
  • 1/4 cup Fresh flat-leaf parsley, chopped
  • 1/2 Fresh lemon, juiced
  • 1/4 cup Raw pumpkin seeds (pepitas)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper to ensure even heating and prevent sticking.
  2. In a large mixing bowl, toss the cubed sweet potatoes, red bell pepper, zucchini, and red onion with extra virgin olive oil, smoked paprika, cumin, oregano, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared sheet pan, ensuring they are not crowded to allow for proper caramelization and prevent steaming.
  4. Roast in the oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and exhibit charred, mahogany-colored edges.
  5. While vegetables roast, combine rinsed quinoa, water (or broth), and the smashed garlic clove in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove quinoa from heat and let it sit, covered, for 5 minutes. Remove the garlic clove and fluff with a fork to allow residual steam to escape.
  7. Assemble the bowls by layering the fluffy quinoa with the roasted Mediterranean vegetables. Garnish with fresh parsley, a squeeze of lemon juice, and raw pumpkin seeds.