Imagine a dish that transforms simple ingredients into a mouthwatering masterpiece that'll make your taste buds dance with joy! This Roasted Tomato Harvest Bowl isn't just a meal - it's a vibrant celebration of fresh produce, bursting with color, nutrition, and irresistible Mediterranean-inspired flavors. Whether you're a health-conscious foodie or just looking for a quick, delicious weeknight dinner, this recipe promises to elevate your cooking game and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 1 cup quinoa
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While the quinoa is cooking, prepare the vegetables. Wash the cherry tomatoes and bell pepper. Dice the bell pepper into uniform 1/2-inch pieces. Slice the zucchini into similar-sized cubes.
- Place the cherry tomatoes, diced bell pepper, and zucchini on the prepared baking sheet. Drizzle with olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through. The tomatoes should be slightly blistered and the other vegetables tender with golden edges.
- Once the quinoa is cooked, fluff it with a fork and let it rest for a few minutes to cool slightly.
- Assemble the harvest bowls by dividing the quinoa among four serving dishes. Top with the roasted vegetables, ensuring an even distribution.
- Garnish with fresh basil leaves, torn or chopped, to add a burst of fresh flavor and color.
- Serve immediately while the vegetables are warm and the quinoa is fluffy. Optional: drizzle with additional olive oil or a light vinaigrette if desired.
Tips
- Choose high-quality, ripe cherry tomatoes for the most intense flavor. Look for tomatoes that are bright, firm, and have a deep, rich color.
- Rinse quinoa thoroughly to remove its natural coating (saponin), which can make it taste bitter. Use a fine-mesh strainer for best results.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Don't overcrowd the baking sheet when roasting vegetables. Give them space to ensure they roast, not steam, which helps achieve those delicious caramelized edges.
- Experiment with additional herbs like oregano or thyme, or add a sprinkle of feta cheese for extra richness.
- For meal prep, this bowl keeps well in the refrigerator for 2-3 days. Store the quinoa and roasted vegetables separately to maintain their texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
