Roasted Vegetable Meal Prep for 4 Bowls

Instructions:

1. Preheat the oven to 425°F (220°C) and line two large rimmed sheet pans with parchment paper or silicone mats.
2. Cut the sweet potatoes into 1/2 inch cubes and ensure broccoli florets are small to ensure tips char before stems overcook.
3. Toss prepared sweet potatoes and broccoli in a large mixing bowl with olive oil and dried oregano until evenly coated.
4. Spread vegetables across the two pans in a single layer. Roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and broccoli tips are charred.
5. Rinse quinoa under cold water. Combine quinoa and water or broth in a pot, bring to a boil, then simmer covered for 15 minutes. Remove from heat and let steam for 5 minutes before fluffing with a fork.
6. Divide the fluffy quinoa equally among four airtight meal prep containers and top with the roasted vegetables.