Roasted Vegetable Quinoa Bowl

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium zucchini
• 1 red bell pepper
• 1 medium sweet potato
• 3 tablespoons extra virgin olive oil
• An optional small handful of cherry tomatoes
• Salt and pepper to taste
• 1 avocado
• Juice of 1 lemon
• Handful of cooked chickpeas

Recommended Tools

• Non-stick baking sheet
• Food processor
• Slow cooker

Instructions

1. Preheat the oven to 200°C. Dice the sweet potato, zucchini, and bell pepper.
2. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes.
3. Meanwhile, rinse the quinoa and cook it in the vegetable broth according to the package instructions.
4. Rinse the chickpeas, pat them dry, and sauté them in a pan with a splash of oil until crispy.
5. Serve the quinoa as a base, then top with the roasted vegetables, crispy chickpeas, and sliced avocado.
6. Squeeze the lemon juice over the top and enjoy hot or cold.