
A nutritious and flavorful bowl featuring fluffy quinoa, sweet roasted vegetables, hearty feijoada, and a zesty lime-cilantro finish.
Preheat oven to 400°F (200°C).
Cook quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
Prepare vegetables: In a large bowl, toss sweet potato and bell peppers with olive oil, salt, pepper, and garlic powder (if using).
Roast vegetables: Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
Assemble bowls: Divide quinoa among four bowls. Top with roasted vegetables and a scoop of feijoada.
Garnish: Drizzle with lime juice and sprinkle with fresh cilantro.
Nutrition per serving (450g)
Customize your bowl with other vegetables like zucchini, onions, or corn.
Add a dollop of plain Greek yogurt or sour cream for extra creaminess.
For a spicier kick, add a pinch of chili flakes to the roasted vegetables.
Make the quinoa and roasted vegetables ahead of time for a quick and easy meal.
Oven
Stove
Large Bowl
Baking Sheet
No wine pairing suggestions available for this recipe.