Here’s a simple and delicious vegan recipe for you.


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 avocado, sliced
  • Fresh parsley, chopped
  • Lemon wedges, for serving


  1. Preheat the oven to 400°F (200°C).
  2. Rinse quinoa in a fine-mesh strainer and add it to a medium saucepan along with the vegetable broth. Bring to a boil over high heat, then reduce the heat to low and cover. Cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  3. While the quinoa is cooking, toss the sweet potato, red bell pepper, and yellow onion with olive oil, smoked paprika, salt, and black pepper in a large bowl until coated.
  4. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
  5. To assemble the bowls, divide the cooked quinoa among four bowls. Top each with the roasted vegetables, sliced avocado, and chopped parsley.
  6. Serve with lemon wedges on the side for squeezing over the top.
This vegan roasted vegetable quinoa bowl is easy to make, packed with nutrients, and full of flavor. It’s perfect for a quick and healthy weeknight dinner or a satisfying lunch. Enjoy!

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