Kevin the KoalaIngredients:
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 zucchini, chopped
- 1 capsicum, chopped
- 1 sweet potato, peeled and cubed
- 1/2 cup chickpeas (cooked or canned)
- 1 avocado, sliced
- 2 tbsp tahini or dressing of choice
- Fresh lemon juice for drizzle
- Salt, pepper, and paprika for seasoning
Instructions:
- Preheat your oven to 220°C. Toss zucchini, capsicum, sweet potato, and chickpeas with olive oil, salt, pepper, and paprika. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender.
- While vegetables roast, cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water).
- Once quinoa and vegetables are ready, assemble the bowls by layering quinoa, roasted veggies, chickpeas, and avocado slices.
- Drizzle with tahini or your favorite dressing and fresh lemon juice. Serve warm or cold.
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