SafePlates

Ingredients

• 1 cup (185g) quinoa
• 2 cups (480ml) water
• 1 medium sweet potato, peeled and diced (about 1 cup/150g)
• 1 cup (150g) broccoli florets
• 1 cup (150g) cauliflower florets
• 1 red bell pepper, diced (about 1 cup/150g)
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (2g) ground turmeric
• 1 teaspoon (2g) ground cumin
• 1/2 teaspoon (1g) smoked paprika
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) black pepper
• 1/4 cup (30g) pumpkin seeds
• 1/4 cup (4g) fresh parsley, chopped
• Juice of 1 lemon (about 2 tablespoons/30ml)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the quinoa cooks, place the sweet potato, broccoli, cauliflower, and red bell pepper on a large baking sheet.
4. Drizzle the vegetables with olive oil, then sprinkle with turmeric, cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
5. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly golden.
6. To assemble, divide the cooked quinoa between bowls. Top with the roasted vegetables.
7. Sprinkle with pumpkin seeds and chopped parsley.
8. Drizzle with fresh lemon juice just before serving.

Tip

For extra anti-inflammatory benefits, add a pinch of ground black pepper to enhance turmeric absorption. Serve with a side of avocado for healthy fats.