Are you looking for a healthy meal option that’s quick to make and packed with protein and fiber? Then this roasted veggie quinoa bowl is the ideal recipe for you. Enjoy while it’s still warm or refrigerate and eat cold as a salad the next day (perfect for meal prepping!).

Roasted Veggie Quinoa Bowl
Yield: 2 servings

1 small head of broccoli, cut into small florets (about 2 cups)
1 medium sweet onion, halved and cut into 1/2-inch thick wedges
8 ounces small purple potatoes, thinly sliced
1 cup chickpeas, from 1 can, drained and rinsed
3 tablespoons olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup quinoa
Juice of 1/2 a lemon
2 teaspoons red wine vinegar

1. Preheat an oven to 450 degrees F. Toss the broccoli, onion, potatoes and chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and few grinds of black pepper on a rimmed baking sheet. Roast until all of the veggies are tender and browned in spots, about 25 minutes.

2. While the veggies roast, bring 1 cup of water to a boil in a medium saucepan over high heat with a pinch of salt. Once boiling, stir in the quinoa, cover the pot and reduce the heat to low, and simmer until all the water is absorbed and the quinoa is tender, about 10 minutes. Fluff with a fork.

3. In a small bowl, whisk together the lemon juice, red wine vinegar, remaining 1 tablespoon of olive oil and 1/2 teaspoon dried oregano until combined. Season with a pinch of salt and pepper.

4. To serve, spoon the quinoa into two shallow bowls, then dived the roasted veggies evenly on top. Drizzle with the the vinaigrette and enjoy.