Roasted Part 4: Sweet Potatoes, Broccoli, Cauliflower, & Zucchini + Seasoned Quinoa

It has been awhile since I have shared a “roasted” recipe with you, but I had a MAJOR craving for roasted vegetables last night and was eager to try out roasting some new veggies!  On the menu for this meal: roasted sweet potatoes, broccoli, cauliflower, and zucchini.  Plus, as a side I cooked up some deliciously seasoned quinoa.





Servings: 2


1 large sweet potato, chopped into cubes
1 small head of broccoli, chopped
1/3 of a head of cauliflower, chopped
1 medium zucchini, chopped
1 tsp + 1 1/2 tsp extra virgin olive oil
EVOO cooking spray
black pepper
garlic powder
onion powder
fine sea salt
Trader Joe’s 21 Seasoning Salute (or other seasoning of your choice)
1/2 cup uncooked quinoa
1 cup water
1/2 tsp of Better than Bouillon Vegetable Base
1 tsp light soy sauce

1. Preheat oven to 400 degrees F.  Spray baking sheets/dishes with EVOO cooking spray.

2. Toss sweet potatoes, 1 tsp extra virgin olive oil, and seasonings.  I add a few sprinkles of each seasoning, toss, and then add a bit more of each seasoning.  Spread out into baking dish and roast for 20 minutes.  Remove the potatoes from the oven and toss to ensure that they are not sticking.  Return to the oven and roast an additional 15-20 minutes, or until golden brown.

3. Toss broccoli, cauliflower, zucchini, 1 1/2 tsp extra virgin olive oil, and seasonings using the same method as above.  Spread the vegetables onto a baking sheet and put into the oven at the same time that you put the sweet potatoes back into the oven for the second time.  Roast the veggies for 15-20 minutes, or until golden brown.

4. While the vegetables are roasting, boil 1 cup of water.  Add quinoa, Better than Bouillon Vegetable Base (OR, instead of water use 1 cup of vegetable broth), and soy sauce.  Return to boil, cover, and simmer approximately 15 minutes, or until quinoa is fully cooked.

After about 45 minutes, you will end up with…






roasted sweet potatoes….





….and roasted broccoli, cauliflower, and zucchini.

Serve the veggies alongside the cooked seasoned quinoa.






This makes a healthy, nutrient-rich, and protein-packed meal.  I was loving the seasoned quinoa and the vegetables were delicious.  My favorite part was definitely the sweet potatoes (which I dipped in a bit of ketcup…think sweet potato fries!), which is no surprise considering my love for this vegetable!

This is certainly a meal that you can have ZERO guilt about eating!

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7 responses

  1. Pingback: Roasted Part 7: Potato Wedges | Clean Eating Veggie Girl

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