Ingredients:

  • 2 cups (250g) sweet potato, peeled and cubed
  • 2 cups (150g) broccoli florets
  • 1 medium (110g) red onion, wedged
  • 1 large (150g) red bell pepper, chopped
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • ¼ tsp (1g) salt
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potato, broccoli, onion, and bell pepper on a baking sheet with 2 tbsp olive oil, sea salt, and black pepper. Spread in a single layer and roast for 20–25 minutes until tender and edges are crisp.
  2. Combine rinsed quinoa, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. In a small jar or bowl, whisk together 1/4 cup olive oil, lemon juice, maple syrup, minced garlic, and Dijon mustard until emulsified.
  5. Divide the fluffed quinoa among four bowls, top with roasted vegetables, and drizzle with the lemon garlic dressing.