Just like the start of spring, this dish is fun and colorful. Better yet, it’s super healthy, hearty, and fresh. Its southwestern flavors pair perfectly with a margarita or your favorite light cocktail. 

4 servings 

Grocery list:  

• 1 small sweet potato – cubed 

• 1 large zucchini – cubed 

• 1 small red onion – diced  

• 1 yellow bell pepper – seeded and chopped  

• 1 red bell pepper – seeded and chopped

• 2 Tbsp olive oil – divided 

• 2 tsp kosher salt, plus more to taste 

• 1 Tbsp chili powder 

• 2 tsp cumin powder  

• 2 Tbsp seeded, minced jalapeño

• 2 green onions – sliced  

• 1 handful cilantro – chopped  

• 2 avocados – cubed 

• 1 lemon – juiced  

• 1 cup cooked quinoa  


Heat oven to 425F. On a large sheet pan, toss together the onion, peppers, sweet potato, and zucchini with 1 Tbsp of olive oil, salt, chili powder, and cumin. Roast for 12-15 minutes until slightly soft and golden. 

In a large bowl, toss together the jalapeño, green onions, cilantro, avocado, lemon juice, and remaining Tbsp of olive oil with the cooked quinoa. Add the roasted veggies and toss together to combine or serve on top of the quinoa. 

By Andrea LeTard