Roasted Vegetable Quinoa Bowls

Ingredients

• 1 tablespoon nutritional yeast
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 ½ teaspoons kosher salt (divided)
• 1 cup cherry tomatoes
• 1 cup shiitake mushroom caps (4 oz package, halved if large)
• 2 cups sweet potatoes (chopped ¼ inch thick)
• 2 cups broccoli florets (cut small)
• 2 small shallots (1 ½ sliced, ½ finely chopped)
• 1 ¼ cups cooked quinoa
• 2 lemons (1 zested and both juice, divided)
• 3 teaspoons red wine vinegar
• ¾ cup shelled edamame
• 1 tablespoon extra virgin olive oil
• 2 cups baby arugula

Steps

1. Heat the oven to 400°F. Mix the nutritional yeast, garlic powder, onion powder, paprika, and 1¼ teaspoons salt.
2. Spread the tomatoes, mushrooms, sweet potato, broccoli, and sliced shallots on a sheet pan. Spray with oil, add the spice mix, and toss. Roast until tender.
3. Meanwhile, toss the quinoa with the chopped shallot, lemon juice and zest, vinegar, edamame, olive oil, and the last ¼ teaspoon salt.
4. Put arugula in each container, add the quinoa, then the roasted veggies.

Good to know

The original makes 2 big bowls. Double it for 4 lunches.