Description
A hearty and colorful bowl packed with fluffy quinoa, smoky BBQ mushrooms, roasted sweet potatoes, and fresh toppings. This balanced plant based meal is perfect for lunch or dinner and great for meal prep.
Ingredients
Units
Scale
- 1 cup dry quinoa, rinsed
- 2 cups water
- 3 cups sliced mushrooms
- 1/2 cup BBQ sauce
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned and moisture has evaporated.
- Stir in BBQ sauce and cook for 3 to 4 minutes until mushrooms are well coated and slightly caramelized.
- Assemble bowls by layering quinoa, BBQ mushrooms, and roasted sweet potatoes.
- Top with sliced avocado, cherry tomatoes, red onion, and chopped parsley. Serve warm and enjoy.
Notes
- Cook mushrooms fully before adding BBQ sauce for deeper flavor.
- Store components separately for easy meal prep.
- Add a squeeze of lemon juice before serving for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg