Peruvian Quinoa and Roasted Vegetable Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 medium bell peppers, mixed colors, sliced
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed sweet potatoes, bell pepper slices, and red onion with 2 tablespoons of olive oil. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.