This roasted vegetable and quinoa bowl is our Senior Program Officer, Andie’s, go-to lunch and a recipe she comes back to again and again. The beauty of this bowl is its flexibility. Rather than using every vegetable listed, choose 3–4 vegetables to roast and mix and match different combinations each time.
By changing up the vegetables, herbs or toppings, you can create a different bowl every week while still keeping the same simple formula. It’s a great way to use seasonal produce, reduce food waste and add variety to your meals.
Add protein of choice, either when preparing or each day depending on what you have on hand. My go to is usually:
Delicious, nutritious and convenient recipes for everyone.
