Ingredients:

  • 1 lb Yukon Gold potatoes, cubed
  • 3 large carrots, sliced into rounds
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, chopped into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed potatoes, sliced carrots, halved Brussels sprouts, and chopped red bell pepper with 2 tbsp olive oil, rosemary, garlic powder, salt, and black pepper until lightly coated.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 30–35 minutes, tossing halfway through, until the potatoes are golden-brown and the Brussels sprouts have charred edges.
  4. While the vegetables roast, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and reduce heat to low.
  5. Simmer the quinoa for 15 minutes until the liquid is absorbed and the grains are fluffy. Remove from heat and stir in the lemon juice and chopped parsley.
  6. Divide the herbed quinoa among four bowls and top each with a portion of the roasted vegetables.
  7. Whisk together the remaining 2 tbsp olive oil, apple cider vinegar, minced garlic, and smoked paprika, then drizzle evenly over each bowl.