Roasted vegetable quinoa bowls with edamame

Roasted sweet potato, broccoli and mushrooms over lemony quinoa, edamame and rocket.

2 serves · About 45 to 50 minutes with cooked quinoa and edamame

Ingredients

• 8 g nutritional yeast
• ½ tsp each garlic powder and smoked paprika
• 1 tsp onion powder
• Salt, to taste
• 150 g cherry tomatoes
• 115 g shiitake caps, halved
• 300 g sweet potato, thinly sliced
• 180 g broccoli florets
• 2 shallots, most sliced and a little finely diced
• 230 g cooked quinoa
• 2 lemons, both juiced and one zested
• 15 mL red wine vinegar
• 115 g shelled edamame, cooked
• 15 mL extra virgin olive oil
• 40 g baby rocket

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced. Toss the tomatoes, mushrooms, sweet potato, broccoli and sliced shallot with oil, nutritional yeast and spices. Spread in a single layer and roast for about 25 to 35 minutes, checking from 25 minutes. The sweet potato should be easily pierced with a fork. Lift out any vegetables that brown before the sweet potato is ready.
2. Toss quinoa and edamame with lemon zest and juice, vinegar and finely diced shallot. Season to taste.
3. Divide rocket and quinoa between two bowls and top with the roasted vegetables. Sliced avocado or shredded cabbage makes an optional topping.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.