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Roasted Vegetable Grain Bowl Packed with Flavor

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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 red bell pepper, chopped into bite-sized pieces - 1 yellow bell pepper, chopped into bite-sized pieces - 1 medium zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 red onion, diced thoughtfully - 3 tablespoons extra-virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste The base of this roasted vegetable grain bowl is quinoa. Quinoa is a great grain. It cooks quickly and is full of protein. I love using vegetable broth for cooking it. The broth adds a nice depth of flavor. Next, I use assorted vegetables. I like bell peppers, zucchini, cherry tomatoes, and red onion. These veggies roast well. They become sweet and tender. The colors make the bowl attractive too! Seasonings are key to packing flavor. I use garlic powder and smoked paprika. These spices bring warmth and earthiness. Sea salt and black pepper help balance everything. - 1 ripe avocado, sliced delicately - ½ cup creamy hummus (store-bought or homemade) - Fresh parsley or cilantro, chopped, for garnish Garnishes take this bowl to the next level. Avocado adds creaminess and healthy fats. Hummus gives a smooth texture and flavor boost. Fresh herbs like parsley or cilantro bring freshness. These add color and taste, making the dish pop! For the full recipe, check out the detailed instructions to assemble your delicious meal. - Preheat the oven to 400°F (200°C). - In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes, until fluffy. After cooking, let it sit covered for 5 more minutes before fluffing with a fork. - Grab a large baking sheet. Chop 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 cup of cherry tomatoes, and 1 red onion. Spread these veggies evenly on the baking sheet. - Drizzle 3 tablespoons of extra-virgin olive oil over the veggies. Then, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly ground black pepper. Use your hands to toss the veggies until they are well-coated. - Place the baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes. Stir them halfway through for even cooking. The veggies should become tender and caramelized. - To assemble the bowls, start with a scoop of quinoa in each bowl. Top it with the roasted vegetables. Then, add slices of avocado and a dollop of creamy hummus. - Finish with a sprinkle of chopped fresh parsley or cilantro to add a pop of color. Enjoy this vibrant and tasty dish! For the full recipe, check out the details above. To make perfect quinoa, avoid common mistakes. One mistake is not rinsing it. Rinsing removes a bitter coating called saponin. Always rinse it under cool water for a minute before cooking. Another mistake is using too much water. The ratio is always one part quinoa to two parts liquid. If you add too much, it can turn mushy. To tell when quinoa is done, look for tiny white spirals. These are the germ of the grain. When all the water is absorbed, it's time to remove it from heat. Let it rest for five minutes, then fluff it with a fork. When roasting vegetables, caramelization brings out their natural sweetness. To achieve this, keep the pieces uniform in size. This helps them cook evenly. Spread them out on the baking sheet. If they are too crowded, they will steam instead of roast. Timing is key for different vegetables. For example, bell peppers and zucchini take about 20-25 minutes. Cherry tomatoes may need just 15 minutes. Always check for tenderness halfway through cooking. Stir the vegetables to ensure even browning. For ideal pairings, top your grain bowl with creamy avocado and hummus. These add rich flavors and smooth textures. You can also sprinkle some fresh herbs like cilantro or parsley for brightness. When plating, focus on color and height. Start with a base of quinoa. Then, layer the roasted vegetables on top. Place avocado slices and a dollop of hummus artfully on the bowl. Serve with a lemon or lime wedge. This adds a fresh zing that enhances the flavors. For the complete recipe, check the Full Recipe section. {{image_4}} You can switch quinoa for brown rice or farro. Both options add unique textures. Brown rice gives a chewy bite. Farro offers a nutty flavor that enhances the bowl. For gluten-free choices, try using millet or buckwheat. Both grains are rich and filling. They keep your dish hearty and satisfying. Using seasonal produce boosts freshness and taste. For spring, add asparagus or peas. In summer, consider zucchini and corn. Autumn calls for sweet potatoes or Brussels sprouts. Winter veggies like kale or root veggies work well too. You can mix colors and textures for a fun look. Try tossing in roasted beets for a sweet twist. You can elevate your grain bowl with sauces or dressings. A simple lemon-tahini dressing adds brightness. For a spicy kick, try sriracha or harissa. Incorporating proteins like tofu or grilled chicken makes it more filling. Tofu can be marinated and roasted for added flavor. Chicken pairs well with roasted garlic and herbs, adding depth. For the complete recipe, refer to the Full Recipe section above. To keep your roasted vegetable grain bowl fresh, store leftovers in the fridge. Place the grain bowl in an airtight container. This helps to lock in moisture and flavor. You can safely keep it in the fridge for up to three days. When ready to eat, the best way to reheat your grain bowl is in the microwave. Place it in a microwave-safe dish and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway through. This method helps to keep the grains fluffy and the veggies tender. If you prefer, you can also reheat it on the stove. Use a non-stick pan over low heat. Add a splash of water to keep it moist while warming. Yes, you can freeze the grain bowl! To do this, separate the quinoa and vegetables. Use airtight containers or freezer bags for storage. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This method keeps the flavors intact and the texture pleasant. If you want to swap quinoa, try brown rice or farro. Both provide a hearty base. You can also use millet or couscous. These grains add great texture and taste. Just remember to adjust cooking times. For brown rice, it usually takes about 45 minutes to cook. Farro cooks in about 30 minutes. To make this dish vegan, ensure all ingredients are plant-based. Use vegetable broth instead of chicken broth. Make sure your hummus is dairy-free. Check the label before buying. Avoid any toppings that contain animal products. This way, you keep the meal fresh and tasty without animal ingredients. Yes, this dish can be gluten-free. Quinoa is naturally gluten-free. If you choose other grains, ensure they are certified gluten-free. Some brands may process grains in facilities with gluten. Always read the labels carefully. The seasonings used in this recipe are also gluten-free. This makes the grain bowl safe for those with gluten sensitivities. You learned how to make a tasty grain bowl with quinoa and veggies. We covered key ingredients, step-by-step instructions, and helpful tips. You can even change it up with different grains and seasonal veggies. Don't forget to store leftovers properly and try new garnishes like avocado and hummus. Making this dish is fun and offers many options. Enjoy experimenting with flavors and sharing your tasty creations!
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Are you looking for a bright, tasty meal that’s easy to make? A Roasted Vegetable Grain Bowl offers fresh flavors, filling grains, and endless options. With simple ingredients like quinoa, seasonal veggies, and tasty seasonings, you can whip it up in no time. Whether you want to enjoy it with avocado, hummus, or your favorite herbs, this bowl is sure to please. Let’s get cooking with a recipe you’ll love!

Ingredients

Main Ingredients List

– 1 cup quinoa

– 2 cups vegetable broth (or water)

– 1 red bell pepper, chopped into bite-sized pieces

– 1 yellow bell pepper, chopped into bite-sized pieces

– 1 medium zucchini, sliced into half-moons

– 1 cup cherry tomatoes, halved

– 1 red onion, diced thoughtfully

– 3 tablespoons extra-virgin olive oil

– 1 teaspoon garlic powder

– 1 teaspoon smoked paprika

– Sea salt and freshly ground black pepper, to taste

The base of this roasted vegetable grain bowl is quinoa. Quinoa is a great grain. It cooks quickly and is full of protein. I love using vegetable broth for cooking it. The broth adds a nice depth of flavor.

Next, I use assorted vegetables. I like bell peppers, zucchini, cherry tomatoes, and red onion. These veggies roast well. They become sweet and tender. The colors make the bowl attractive too!

Seasonings are key to packing flavor. I use garlic powder and smoked paprika. These spices bring warmth and earthiness. Sea salt and black pepper help balance everything.

Optional Garnishes

– 1 ripe avocado, sliced delicately

– ½ cup creamy hummus (store-bought or homemade)

– Fresh parsley or cilantro, chopped, for garnish

Garnishes take this bowl to the next level. Avocado adds creaminess and healthy fats. Hummus gives a smooth texture and flavor boost. Fresh herbs like parsley or cilantro bring freshness. These add color and taste, making the dish pop!

For the full recipe, check out the detailed instructions to assemble your delicious meal.

Step-by-Step Instructions

Prepping the Oven and Quinoa

– Preheat the oven to 400°F (200°C).

– In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes, until fluffy. After cooking, let it sit covered for 5 more minutes before fluffing with a fork.

Preparing the Vegetables

– Grab a large baking sheet. Chop 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 cup of cherry tomatoes, and 1 red onion. Spread these veggies evenly on the baking sheet.

– Drizzle 3 tablespoons of extra-virgin olive oil over the veggies. Then, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly ground black pepper. Use your hands to toss the veggies until they are well-coated.

Roasting and Assembling

– Place the baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes. Stir them halfway through for even cooking. The veggies should become tender and caramelized.

– To assemble the bowls, start with a scoop of quinoa in each bowl. Top it with the roasted vegetables. Then, add slices of avocado and a dollop of creamy hummus.

– Finish with a sprinkle of chopped fresh parsley or cilantro to add a pop of color. Enjoy this vibrant and tasty dish!

For the full recipe, check out the details above.

Tips & Tricks

Perfecting the Quinoa

To make perfect quinoa, avoid common mistakes. One mistake is not rinsing it. Rinsing removes a bitter coating called saponin. Always rinse it under cool water for a minute before cooking.

Another mistake is using too much water. The ratio is always one part quinoa to two parts liquid. If you add too much, it can turn mushy.

To tell when quinoa is done, look for tiny white spirals. These are the germ of the grain. When all the water is absorbed, it’s time to remove it from heat. Let it rest for five minutes, then fluff it with a fork.

Vegetable Roasting Techniques

When roasting vegetables, caramelization brings out their natural sweetness. To achieve this, keep the pieces uniform in size. This helps them cook evenly. Spread them out on the baking sheet. If they are too crowded, they will steam instead of roast.

Timing is key for different vegetables. For example, bell peppers and zucchini take about 20-25 minutes. Cherry tomatoes may need just 15 minutes. Always check for tenderness halfway through cooking. Stir the vegetables to ensure even browning.

Serving Suggestions

For ideal pairings, top your grain bowl with creamy avocado and hummus. These add rich flavors and smooth textures. You can also sprinkle some fresh herbs like cilantro or parsley for brightness.

When plating, focus on color and height. Start with a base of quinoa. Then, layer the roasted vegetables on top. Place avocado slices and a dollop of hummus artfully on the bowl. Serve with a lemon or lime wedge. This adds a fresh zing that enhances the flavors.

For the complete recipe, check the Full Recipe section.

Variations

Grain Alternatives

You can switch quinoa for brown rice or farro. Both options add unique textures. Brown rice gives a chewy bite. Farro offers a nutty flavor that enhances the bowl. For gluten-free choices, try using millet or buckwheat. Both grains are rich and filling. They keep your dish hearty and satisfying.

Seasonal Vegetable Ideas

Using seasonal produce boosts freshness and taste. For spring, add asparagus or peas. In summer, consider zucchini and corn. Autumn calls for sweet potatoes or Brussels sprouts. Winter veggies like kale or root veggies work well too. You can mix colors and textures for a fun look. Try tossing in roasted beets for a sweet twist.

Flavor Enhancements

You can elevate your grain bowl with sauces or dressings. A simple lemon-tahini dressing adds brightness. For a spicy kick, try sriracha or harissa. Incorporating proteins like tofu or grilled chicken makes it more filling. Tofu can be marinated and roasted for added flavor. Chicken pairs well with roasted garlic and herbs, adding depth.

For the complete recipe, refer to the Full Recipe section above.

Storage Info

How to Store

To keep your roasted vegetable grain bowl fresh, store leftovers in the fridge. Place the grain bowl in an airtight container. This helps to lock in moisture and flavor. You can safely keep it in the fridge for up to three days.

Reheating Guidelines

When ready to eat, the best way to reheat your grain bowl is in the microwave. Place it in a microwave-safe dish and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway through. This method helps to keep the grains fluffy and the veggies tender. If you prefer, you can also reheat it on the stove. Use a non-stick pan over low heat. Add a splash of water to keep it moist while warming.

Freezing Options

Yes, you can freeze the grain bowl! To do this, separate the quinoa and vegetables. Use airtight containers or freezer bags for storage. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This method keeps the flavors intact and the texture pleasant.

FAQs

What can I substitute for quinoa?

If you want to swap quinoa, try brown rice or farro. Both provide a hearty base. You can also use millet or couscous. These grains add great texture and taste. Just remember to adjust cooking times. For brown rice, it usually takes about 45 minutes to cook. Farro cooks in about 30 minutes.

How do I make this vegan-friendly?

To make this dish vegan, ensure all ingredients are plant-based. Use vegetable broth instead of chicken broth. Make sure your hummus is dairy-free. Check the label before buying. Avoid any toppings that contain animal products. This way, you keep the meal fresh and tasty without animal ingredients.

Is this dish gluten-free?

Yes, this dish can be gluten-free. Quinoa is naturally gluten-free. If you choose other grains, ensure they are certified gluten-free. Some brands may process grains in facilities with gluten. Always read the labels carefully. The seasonings used in this recipe are also gluten-free. This makes the grain bowl safe for those with gluten sensitivities.

You learned how to make a tasty grain bowl with quinoa and veggies. We covered key ingredients, step-by-step instructions, and helpful tips. You can even change it up with different grains and seasonal veggies. Don’t forget to store leftovers properly and try new garnishes like avocado and hummus. Making this dish is fun and offers many options. Enjoy experimenting with flavors and sharing your tasty creations!

- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 red bell pepper, chopped into bite-sized pieces - 1 yellow bell pepper, chopped into bite-sized pieces - 1 medium zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 red onion, diced thoughtfully - 3 tablespoons extra-virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste The base of this roasted vegetable grain bowl is quinoa. Quinoa is a great grain. It cooks quickly and is full of protein. I love using vegetable broth for cooking it. The broth adds a nice depth of flavor. Next, I use assorted vegetables. I like bell peppers, zucchini, cherry tomatoes, and red onion. These veggies roast well. They become sweet and tender. The colors make the bowl attractive too! Seasonings are key to packing flavor. I use garlic powder and smoked paprika. These spices bring warmth and earthiness. Sea salt and black pepper help balance everything. - 1 ripe avocado, sliced delicately - ½ cup creamy hummus (store-bought or homemade) - Fresh parsley or cilantro, chopped, for garnish Garnishes take this bowl to the next level. Avocado adds creaminess and healthy fats. Hummus gives a smooth texture and flavor boost. Fresh herbs like parsley or cilantro bring freshness. These add color and taste, making the dish pop! For the full recipe, check out the detailed instructions to assemble your delicious meal. - Preheat the oven to 400°F (200°C). - In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes, until fluffy. After cooking, let it sit covered for 5 more minutes before fluffing with a fork. - Grab a large baking sheet. Chop 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 cup of cherry tomatoes, and 1 red onion. Spread these veggies evenly on the baking sheet. - Drizzle 3 tablespoons of extra-virgin olive oil over the veggies. Then, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly ground black pepper. Use your hands to toss the veggies until they are well-coated. - Place the baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes. Stir them halfway through for even cooking. The veggies should become tender and caramelized. - To assemble the bowls, start with a scoop of quinoa in each bowl. Top it with the roasted vegetables. Then, add slices of avocado and a dollop of creamy hummus. - Finish with a sprinkle of chopped fresh parsley or cilantro to add a pop of color. Enjoy this vibrant and tasty dish! For the full recipe, check out the details above. To make perfect quinoa, avoid common mistakes. One mistake is not rinsing it. Rinsing removes a bitter coating called saponin. Always rinse it under cool water for a minute before cooking. Another mistake is using too much water. The ratio is always one part quinoa to two parts liquid. If you add too much, it can turn mushy. To tell when quinoa is done, look for tiny white spirals. These are the germ of the grain. When all the water is absorbed, it's time to remove it from heat. Let it rest for five minutes, then fluff it with a fork. When roasting vegetables, caramelization brings out their natural sweetness. To achieve this, keep the pieces uniform in size. This helps them cook evenly. Spread them out on the baking sheet. If they are too crowded, they will steam instead of roast. Timing is key for different vegetables. For example, bell peppers and zucchini take about 20-25 minutes. Cherry tomatoes may need just 15 minutes. Always check for tenderness halfway through cooking. Stir the vegetables to ensure even browning. For ideal pairings, top your grain bowl with creamy avocado and hummus. These add rich flavors and smooth textures. You can also sprinkle some fresh herbs like cilantro or parsley for brightness. When plating, focus on color and height. Start with a base of quinoa. Then, layer the roasted vegetables on top. Place avocado slices and a dollop of hummus artfully on the bowl. Serve with a lemon or lime wedge. This adds a fresh zing that enhances the flavors. For the complete recipe, check the Full Recipe section. {{image_4}} You can switch quinoa for brown rice or farro. Both options add unique textures. Brown rice gives a chewy bite. Farro offers a nutty flavor that enhances the bowl. For gluten-free choices, try using millet or buckwheat. Both grains are rich and filling. They keep your dish hearty and satisfying. Using seasonal produce boosts freshness and taste. For spring, add asparagus or peas. In summer, consider zucchini and corn. Autumn calls for sweet potatoes or Brussels sprouts. Winter veggies like kale or root veggies work well too. You can mix colors and textures for a fun look. Try tossing in roasted beets for a sweet twist. You can elevate your grain bowl with sauces or dressings. A simple lemon-tahini dressing adds brightness. For a spicy kick, try sriracha or harissa. Incorporating proteins like tofu or grilled chicken makes it more filling. Tofu can be marinated and roasted for added flavor. Chicken pairs well with roasted garlic and herbs, adding depth. For the complete recipe, refer to the Full Recipe section above. To keep your roasted vegetable grain bowl fresh, store leftovers in the fridge. Place the grain bowl in an airtight container. This helps to lock in moisture and flavor. You can safely keep it in the fridge for up to three days. When ready to eat, the best way to reheat your grain bowl is in the microwave. Place it in a microwave-safe dish and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway through. This method helps to keep the grains fluffy and the veggies tender. If you prefer, you can also reheat it on the stove. Use a non-stick pan over low heat. Add a splash of water to keep it moist while warming. Yes, you can freeze the grain bowl! To do this, separate the quinoa and vegetables. Use airtight containers or freezer bags for storage. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. This method keeps the flavors intact and the texture pleasant. If you want to swap quinoa, try brown rice or farro. Both provide a hearty base. You can also use millet or couscous. These grains add great texture and taste. Just remember to adjust cooking times. For brown rice, it usually takes about 45 minutes to cook. Farro cooks in about 30 minutes. To make this dish vegan, ensure all ingredients are plant-based. Use vegetable broth instead of chicken broth. Make sure your hummus is dairy-free. Check the label before buying. Avoid any toppings that contain animal products. This way, you keep the meal fresh and tasty without animal ingredients. Yes, this dish can be gluten-free. Quinoa is naturally gluten-free. If you choose other grains, ensure they are certified gluten-free. Some brands may process grains in facilities with gluten. Always read the labels carefully. The seasonings used in this recipe are also gluten-free. This makes the grain bowl safe for those with gluten sensitivities. You learned how to make a tasty grain bowl with quinoa and veggies. We covered key ingredients, step-by-step instructions, and helpful tips. You can even change it up with different grains and seasonal veggies. Don't forget to store leftovers properly and try new garnishes like avocado and hummus. Making this dish is fun and offers many options. Enjoy experimenting with flavors and sharing your tasty creations!

Roasted Vegetable Grain Bowl

Create a colorful and nutritious Roasted Rainbow Vegetable Grain Bowl that will brighten up any meal! Packed with quinoa, vibrant veggies, creamy hummus, and avocado, this recipe is as delicious as it is beautiful. Perfect for meal prep or a quick weeknight dinner, it’s a healthy choice you’ll love. Click to explore this easy recipe and elevate your dinner game with fresh, wholesome flavors!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 red onion, diced thoughtfully

3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1 ripe avocado, sliced delicately

½ cup creamy hummus (store-bought or homemade)

Fresh parsley or cilantro, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to get it nice and hot for roasting the vegetables.

    Cook the Quinoa: In a medium-sized saucepan, add the rinsed quinoa and pour in the vegetable broth (or water). Bring this to a rolling boil over medium-high heat. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing it with a fork. Set aside.

      Prepare the Vegetables: While your quinoa is cooking, take a large baking sheet and spread the chopped red and yellow bell peppers, sliced zucchini, halved cherry tomatoes, and diced red onion evenly across the sheet.

        Season and Toss: Drizzle the vegetables with the extra-virgin olive oil, and evenly sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Use your hands or a spatula to toss all the vegetables until they are well-coated with the oil and spices.

          Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. They should become tender and develop a lovely caramelization; remember to stir them halfway through for even cooking.

            Assemble the Grain Bowl: In each serving bowl, start by adding a generous scoop of the fluffy quinoa as the base. Top it with an array of the beautifully roasted vegetables.

              Add Avocado and Hummus: Artfully place slices of avocado on each bowl, and add a nice dollop of creamy hummus on top for extra flavor and creaminess.

                Garnish: Finish with a sprinkle of freshly chopped parsley or cilantro to brighten up the dish and add a touch of freshness.

                  - Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                    Presentation Tips: Serve the grain bowls with a wedge of lemon or lime on the side to squeeze over just before eating. This adds an extra zing that pairs beautifully with the roasted vegetables!

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