Roasted Veggie & Quinoa Bowl with Blue Cheese Dressing

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• ½ cup quinoa, uncooked
• 2 cups sweet potato, chopped
• 1 tbsp olive oil
• 1 cup Zucchini, sliced
• ½ tsp Dried thyme
• ½ tsp Dried oregano
• ¼ tsp Dried rosemary
• 1 tsp Garlic powder
• ½ tsp Salt & pepper, to taste
• 2 cups Baby arugula
• 2 tbsp Goat cheese crumble
• Toby’s Blue Cheese Dressing & Dip

Gather all ingredients. Head a large skillet over medium high heat. Add in a ¼ cup of water and sweet potato. Cover and let cook for 15 minutes or until water is evaporated. Add in zucchini and olive oil. Toss occasionally. Season with thyme, oregano, rosemary, garlic powder, and salt & pepper. Cook for another 15 minutes until browned and tender.

Meanwhile, rinse quinoa and add to a small pot with a cup of water. Bring to a boil, cover, and bring the heat down to low. Let simmer for 30 minutes until liquid is fully absorbed. 

Divide quinoa into 2-4 bowls. Top with baby arugula, sweet potato and zucchini, and drizzle with Toby’s Blue Cheese Dressing & Dip.

Sprinkle with goat cheese crumble. Serve and enjoy your Roasted Veggie & Quinoa Bowl!