Gluten-Free Mexican Quinoa Bowl with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 each Sweet Potato
• 2 each Bell Peppers
• 0.5 each Red Onion
• 1 15 oz can Black Beans
• 1 cup Corn
• 2 tbsp Olive Oil
• 3 tbsp Lime Juice
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 0.25 cup Cilantro
• 1 each Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cook quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
3. 3Roast vegetables: Toss diced sweet potato, bell peppers, and red onion with olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. 4In a bowl, combine cooked quinoa, roasted vegetables, black beans, and corn.
5. 5In a small bowl, whisk together lime juice and remaining olive oil. Pour over the quinoa mixture and toss to combine.
6. 6Garnish with chopped cilantro and diced avocado before serving.

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