Ingredients:

  • 2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 head of cauliflower, cut into small florets
  • 1 red bell pepper, thickly sliced
  • 1 red onion, cut into wedges
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 cup tri-color quinoa, rinsed thoroughly
  • 2 cups filtered water
  • 1/2 tsp garlic powder
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 whole lemon, juiced
  • 2 tbsp toasted pumpkin seeds (pepitas)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes, cauliflower, peppers, and onions directly on the pan with the avocado oil, smoked paprika, cumin, and sea salt. Spread in a single layer.
  3. Roast for 22–25 minutes until the vegetables are tender and the cauliflower edges are crispy and charred.
  4. While vegetables roast, bring water to a boil in a medium saucepan. Add rinsed quinoa and garlic powder. Reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let it sit covered for 5 minutes to fluff. Once the vegetables are done, toss everything together in a large bowl or serve the vegetables over the quinoa.
  6. Drizzle with fresh lemon juice and garnish with chopped parsley and toasted pumpkin seeds before serving.