Welcome to The Nourished Kitchen

Discover the joy of wholesome cooking, where tradition meets modern kitchen wisdom. Explore nourishing recipes and sustainable practices that celebrate food as a source of wellness and connection.

Golden turmeric-spiced vegetable bowl with fresh herbs
Prep: 15 min Cook: 25 min Servings: 4

Ingredients

  • 2 cups mixed vegetables (carrots, bell peppers, broccoli)
  • 1 large sweet potato, cubed
  • 1 cup chickpeas, cooked
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup quinoa, cooked
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss sweet potato cubes and mixed vegetables with olive oil, turmeric, cumin, and paprika until evenly coated.
  3. Spread vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
  4. While vegetables roast, warm the cooked chickpeas in a small pan over medium heat.
  5. To serve, divide quinoa among four bowls. Top with roasted vegetables and chickpeas. Garnish with fresh cilantro and serve with lemon wedges.

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Engage fully in the act of preparation. Wash vegetables mindfully, chop with intention, and notice the colors and textures of your ingredients.

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