Roasted Vegetable Quinoa Power Bowl with Harissa Tzatziki Sauce
Ready In:
30 min
Servings
4
Good For:
Lunch, Dinner
Ingredients
– 1 cup quinoa
– 2 cups stock or water
– 2 cups broccoli florets
– 1 cup brussels sprout halves
– 1 cup mushrooms, halved
– 2 bell peppers, diced
– 2-3 tbs olive oil
– Salt & pepper to taste
– 1 tsp paprika
– 2 tsp garlic powder
– 3/4 cup plain Greek yogurt
– 1 tsp harissa paste
– 1/4 cup onion, finely diced
– 1 lemon, zested and juiced
– 3+ tbs freshly chopped herbs (dill, parsley, chives)
– 2 cups stock or water
– 2 cups broccoli florets
– 1 cup brussels sprout halves
– 1 cup mushrooms, halved
– 2 bell peppers, diced
– 2-3 tbs olive oil
– Salt & pepper to taste
– 1 tsp paprika
– 2 tsp garlic powder
– 3/4 cup plain Greek yogurt
– 1 tsp harissa paste
– 1/4 cup onion, finely diced
– 1 lemon, zested and juiced
– 3+ tbs freshly chopped herbs (dill, parsley, chives)
Step by Step Instructions
Step 1
Cook quinoa in stock or water at a 2:1 liquid to grain ratio. Mix quinoa with liquid, bring to a boil, and then simmer until liquid has been absorbed, approximately 10-12 minutes.
Step 2
Preheat oven to 425°F. Toss chopped veggies in olive oil, salt, pepper, paprika and garlic powder. Coat evenly. Spread vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, until crispy and slightly charred.
Step 3
Mix Greek yogurt, harissa paste, raw onion, lemon zest, lemon juice, fresh herbs, salt and pepper in a small bowl and stir. Season to taste.
Step 4
Assemble bowls with quinoa at the base, vegetables atop, and a healthy serving of tzatziki sauce. Garnish with more fresh herbs.
