Vegan Roasted Vegetable Quinoa Bowl
Here’s a simple and delicious vegan recipe for you. 
Ingredients:
- 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
Instructions:
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each with the roasted vegetables, sliced avocado, and chopped parsley.
- Serve with lemon wedges on the side for squeezing over the top.
