Ashley Shawna 
Delicious, super easy power salad. This dish also works well if doubled for meal prep lunch or dinner.
Preheat oven to 400°F.
In a large bowl, combine the zucchini, yellow bell pepper, carrots, lemon juice, salt, minced garlic, and coconut oil until well-combined.
Take out a large baking sheet and top with parchment paper. Spread the veggie mixture evenly across the sheet. Bake for 45-50 minutes.
Remove vegetables from the oven.
In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls.
Ingredients
Directions
Preheat oven to 400°F.
In a large bowl, combine the zucchini, yellow bell pepper, carrots, lemon juice, salt, minced garlic, and coconut oil until well-combined.
Take out a large baking sheet and top with parchment paper. Spread the veggie mixture evenly across the sheet. Bake for 45-50 minutes.
Remove vegetables from the oven.
In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls.
