AuthorJeanne PetrucciCategory, DifficultyBeginner

Yields1 Serving
Prep Time30 mins

 2 Sweet Potatoes, medium, peeled and chopped
 1 Pepper, red bell, Chopped
 2 Zucchini, medium, Chopped
 1 Onion, small, Chopped
 1 Tbs Olive Oil
 1 tsp Salt
 2 tsp Garam Masala
 2 cup Coconut Milk (Or 1 Can)
 3 cup Vegetable Broth, low sodium
 2 cup Quinoa

Prep
1

Wash and chop produce.

2

Preheat oven to 400ºF.

Make
3

Toss the chopped sweet potatoes, red bell pepper, zucchini, and onion in a large bowl with the olive oil, salt, and half of the garam masala.

4

Whisk together the coconut milk, vegetable broth, and remaining garam masala.

5

Add the quinoa into a large, deep baking dish. Spread the vegetables over the quinoa. Pour the coconut milk mixture over the vegetables and quinoa. Push vegetables around to make sure all liquid gets to bottom of the pan around the quinoa.

6

Roast in the oven for 50 to 60 minutes, or until all of the liquid has cooked off and the vegetables are tender.

Ingredients

 2 Sweet Potatoes, medium, peeled and chopped
 1 Pepper, red bell, Chopped
 2 Zucchini, medium, Chopped
 1 Onion, small, Chopped
 1 Tbs Olive Oil
 1 tsp Salt
 2 tsp Garam Masala
 2 cup Coconut Milk (Or 1 Can)
 3 cup Vegetable Broth, low sodium
 2 cup Quinoa

Directions

Prep
1

Wash and chop produce.

2

Preheat oven to 400ºF.

Make
3

Toss the chopped sweet potatoes, red bell pepper, zucchini, and onion in a large bowl with the olive oil, salt, and half of the garam masala.

4

Whisk together the coconut milk, vegetable broth, and remaining garam masala.

5

Add the quinoa into a large, deep baking dish. Spread the vegetables over the quinoa. Pour the coconut milk mixture over the vegetables and quinoa. Push vegetables around to make sure all liquid gets to bottom of the pan around the quinoa.

6

Roast in the oven for 50 to 60 minutes, or until all of the liquid has cooked off and the vegetables are tender.

Spiced Quinoa Vegetable Bake