Name: Roasted Vegetable and Quinoa Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 2 medium sweet potatoes, peeled and cubed (about 2 cups); 3 medium carrots, peeled and cut into sticks (about 1.5 cups); 1 large aubergine (eggplant), cut into 1-inch cubes (about 2 cups); 3 tablespoons olive oil, divided; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon balsamic vinegar; ¼ cup fresh parsley, chopped (for garnish); Optional: 1/4 cup toasted pumpkin seeds or chopped walnuts (for crunch)

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Generated by the Mr. Cook AI.

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