Description
A nutritious and easy-to-make sheet pan dinner bowl packed with vegetables and protein.
Ingredients
- 2 cups diced sweet potatoes
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 avocado, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes, broccoli, bell peppers, and chickpeas with olive oil, garlic powder, paprika, salt, and pepper.
- Spread evenly on a sheet pan.
- Roast for 25 minutes, stirring halfway.
- Divide quinoa among bowls.
- Top with roasted vegetables and sliced avocado.
Notes
- Swap chickpeas for tofu or chicken if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Add a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American