Ingredients:

  • 1 cup quinoa (185 g), rinsed
  • 2 cups water (473 ml)
  • Salt, to taste
  • 1 medium sweet potato (about 220 g), cubed
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 cups baby spinach (60 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 clove garlic, minced
  • 1 avocado, sliced
  • ½ cup cherry tomatoes, halved (75 g)
  • ¼ cup hummus (60 g)
  • Fresh herbs (such as parsley or cilantro) for garnish

Instructions:

  1. In a medium pot, combine rinsed quinoa and water. Bring to a boil, then reduce to low heat and cover for 15 minutes or until water is absorbed. Fluff with a fork and season with salt.
  2. Preheat the oven to 425°F (220°C). Toss sweet potato, bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Roast for 25 minutes or until browned and tender, tossing halfway through.
  3. In a large frying pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add spinach and cook until wilted. Season with salt.
  4. In each bowl, layer quinoa as the base. Top with roasted vegetables, sautéed greens, avocado slices, cherry tomatoes, and a dollop of hummus. Garnish with fresh herbs.