Ingredients:

  • 2 large sweet potatoes (approx. 500g), cubed into 1/2-inch pieces
  • 3 large carrots (approx. 200g), sliced into rounds
  • 2 red bell peppers (approx. 300g), de-seeded and chopped
  • 1 large red onion, wedged
  • 2 tablespoons balsamic vinegar (no added sugar)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1.5 cups (275g) uncooked white or tri-color quinoa
  • 3 cups (710ml) low-sodium vegetable broth
  • 1/2 teaspoon sea salt
  • 1/2 cup (15g) fresh flat-leaf parsley, minced
  • Juice and zest of 1 large lemon
  • 1/4 cup (35g) raw sunflower seeds

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking without using oil.
  2. In a large bowl, toss the cubed sweet potatoes, carrots, bell peppers, and red onion with balsamic vinegar, garlic powder, and smoked paprika until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until edges are charred and vegetables are tender.
  4. While vegetables roast, place dry quinoa in a medium saucepan over medium heat. Toast for 2 minutes, stirring frequently, until it smells nutty and begins to pop.
  5. Carefully pour the vegetable broth and sea salt into the saucepan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  6. Remove quinoa from heat and let stand covered for 5 minutes. Fluff with a fork.
  7. In a large serving bowl, combine the fluffy quinoa and roasted vegetables. Fold in the minced parsley, lemon juice, lemon zest, and raw sunflower seeds before serving.