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The Colorful Harvest Bowl is a nutritious and vibrant meal option that celebrates the best of seasonal ingredients. Packed with a variety of fresh vegetables, this dish not only pleases the eyes but also nourishes the body with essential vitamins and minerals. Whether you're looking for a quick lunch or a hearty dinner, this bowl offers a delicious and balanced meal that everyone will love.

Warm Roasted Vegetable and Quinoa Bowl

Experience the vibrant flavors of fall with our Colorful Harvest Bowl—a delightful blend of seasonal vegetables and quinoa that's perfect for cozy weeknight dinners. This easy recipe is packed with nutrients and colorful produce, making it not just visually stunning but nourishing too. Whether you're meal prepping or hosting a gathering, this bowl is sure to impress. Try it tonight and enjoy a comforting, healthy meal that everyone will love!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 medium zucchini (diced)

1 bell pepper (diced, any color)

1 cup cherry tomatoes (halved)

1 medium red onion (sliced into wedges)

2 cups seasonal vegetables (such as Brussels sprouts, asparagus, or carrots - chopped)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado (sliced)

1/4 cup feta cheese (crumbled - optional)

Fresh herbs (like parsley or basil, for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set aside.

      Roast the Vegetables: On a large baking sheet, arrange the diced zucchini, bell pepper, cherry tomatoes, red onion, and seasonal vegetables. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat the vegetables evenly.

        Bake: Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

          Assemble the Bowl: In serving bowls, layer the fluffy quinoa as a base. Top with the roasted vegetables, sliced avocado, and crumbled feta cheese if using.

            Garnish and Serve: Finish with a sprinkle of fresh herbs and a squeeze of lemon juice for brightness. Serve warm with lemon wedges on the side.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings