Roasted Vegetable and Quinoa Breakfast Bowl

Ingredients

• 2 medium bell peppers, diced
• 1 medium zucchini, diced
• 1 small red onion, diced
• 2 tablespoons olive oil
• 1 cup quinoa, cooked
• 2 cups spinach, fresh
• 1 can chickpeas, drained and rinsed
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking sheet, toss the diced bell peppers, zucchini, and red onion with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until the vegetables are tender and lightly caramelized.