Ingredients: 

• 1 cup quinoa, cooked
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 2 tbsp (OseOji Okpoo) spice blend
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• Optional: A dash of smoky mix
• Fresh arugula or spinach for serving

Instructions:

1. Roast Veggies: Preheat oven to 200°C (400°F). Toss bell pepper, zucchini, cherry tomatoes, and onion with olive oil, half the spice blend, and optional smoky mix. Roast on a baking sheet for 20 minutes.
2. Assemble Bowl: In a bowl, combine cooked quinoa, roasted vegetables, and fresh greens.
3. Drizzle: Pour in any remaining vegetable broth to moisten and toss lightly.
4. Serve: Garnish with extra fresh herbs and enjoy a vibrant, hearty vegan bowl.