Roasted Sweet Potato & Vegetable Quinoa

Roasted vegetables are a fan favorite in our house...there's something that the roasting does to any vegetable that brings out a rich and deep flavor that you can't get from other cooking methods! For this recipe, I decided to combine quinoa and some roasted vegetables into a casserole topped with some fresh feta cheese, and I'm happy to say it was delicious!

Heres what you'll need:

1 large sweet potato, cut into small cubes
1 bunch of asparagus, cut into small pieces
1/2 cup diced yellow pepper
1 red onion, roughly chopped
1 zucchini, cut into small chunks
1 TBSP olive oil
1 teaspoon of Bragg 24 Herb and Spice blend
1/2 teaspoon sea salt
1 cup of quinoa
1 cube vegetable bullion
1 teaspoon olive oil
1/2 cup crumbled feta cheese
Fresh ground black pepper

Putting it all together:

First, preheat your oven to 400F.

Next, combine all of the chopped vegetables and toss with the olive oil, herbs and sea salt until well coated. Place the vegetables on a foil lined baking sheet and place in the preheated oven, roasting for about 35 minutes. You'll need to flip the vegetables a couple of times to ensure they are roasted evenly.

While the veggies are roasting, it's time to prepare the quinoa! In a medium saucepan, combine the teaspoon of olive oil, vegetable bullion 1 cup of quinoa and 2 cups of water. Bring to a boil then reduce heat and allow to cook with the lid on for about 20 minutes, until tender and liquid is absorbed.

The veggies and quinoa should be done at about the same time, making the next step so easy! First, reduce the temperature of the oven to 350F. In a large baking dish sprayed with non-stick spray, combine the quinoa with the roasted veggies. Sprinkle the feta cheese on top followed by a little fresh ground black pepper and place in the oven for 10 minutes. The cheese should just begin to brown when done! Serve immediately and enjoy!

Makes 6 servings 🌟