Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tsp ground turmeric
• 1 sweet potato, cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup hummus
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
3. Rinse quinoa under cold water. In a medium pot, bring vegetable broth to a boil, add quinoa and turmeric, reduce heat, and simmer for 15 minutes until quinoa is tender.
4. Assemble bowls with quinoa, roasted vegetables, a dollop of hummus, and garnish with fresh parsley.