Quinoa and Roasted Vegetable Bowls

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups assorted vegetables (zucchini, bell peppers, carrots, sweet potatoes)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: avocado, hummus, or tahini sauce

Instructions:

1. Preheat your oven to 400°F (200°C). Chop vegetables and toss with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast vegetables for 20-25 minutes until tender.
3. While the vegetables are roasting, rinse quinoa and combine with water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. In meal prep containers, layer quinoa and roasted vegetables. Add optional toppings if desired.