Roasted vegetable & quinoa harvest bowls
Enjoy roasted carrot, potato, and Brussels sprouts atop fluffy quinoa, all drizzled with a creamy sesame butter dressing. This dish combines sweet and savory flavors for a nourishing autumn meal.
Cook time 25 min
Prep time 5 min
Ingredients:
4 carrots1 potato
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp rosemary
1 dash salt
1 dash black pepper
2 cups brussels sprouts
1.75 cups water
1 cup quinoa
1/2 cup sesame butter
1 lemon
2 tbsp maple syrup
Experience the wholesome goodness of autumn in a bowl with our Roasted Vegetable & Quinoa Harvest Bowls. Packed with nutrient-rich ingredients like carrots, potatoes, brussels sprouts, and quinoa, this comforting recipe is sweetened with maple syrup and accented with aromatic rosemary. It's a perfect, hearty meal that's not only good for you but also easy to prepare.
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Wash and peel the carrots and potato.
- Cut the carrots and potato into bite-sized pieces.
- In a large bowl, toss the carrot and potato pieces with 2 tbsp of maple syrup, 2 tbsp of olive oil, 1 tbsp of rosemary, a dash of salt, and a dash of black pepper until evenly coated.
- Spread the seasoned carrot and potato pieces in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25 minutes.
- While the carrots and potatoes are roasting, wash the brussels sprouts and cut them in half.
- After 25 minutes, add the brussels sprouts to the baking sheet with the carrots and potatoes.
- Toss the vegetables to combine and roast for an additional 15-20 minutes, or until all the vegetables are tender and golden brown.
- While the vegetables are roasting, bring 1.75 cups of water to a boil in a medium saucepan.
- Add the 1 cup of quinoa, reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork once cooked.
- In a small bowl, combine 1/2 cup of sesame butter, the juice of 1 lemon, and 2 tbsp of maple syrup.
- Mix well until smooth and creamy. If the dressing is too thick, you can add a little water to reach your desired consistency.
- Divide the cooked quinoa evenly into serving bowls.
- Top each bowl with the roasted vegetables.
- Drizzle the sesame butter dressing generously over the top.
- Optionally, garnish with a sprinkle of chopped fresh herbs, seeds, or nuts for added texture and flavor.
- Serve immediately and enjoy your delicious roasted vegetable & quinoa harvest bowls!
Congratulations, you've just made a nutritious and delicious Roasted Vegetable & Quinoa Harvest Bowl! This dish is perfect for a cozy dinner and makes for great leftovers. It's not only full of vibrant flavors but also rich in essential nutrients. Enjoy your warm, hearty meal and the delightful mix of roasted vegetables and quinoa any time of the year.
Roasted vegetable & quinoa harvest bowls FAQ:
Roast the carrots and potatoes for 25 minutes initially, then add the Brussels sprouts and continue roasting for an additional 15-20 minutes, or until all vegetables are tender and golden brown.
Quinoa is cooked when the water is completely absorbed and the grains appear fluffy. This typically takes about 15-20 minutes on a simmer.
If you don't have sesame butter, you can substitute it with tahini or almond butter for a similar flavor profile.
Store leftover roasted vegetables and quinoa in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Yes, you can substitute or add other vegetables like sweet potatoes, zucchini, or bell peppers according to your preference and availability.
Cooking Tips:
- Preheat your oven to 400°F (200°C) to ensure even roasting of vegetables.
- Cut the carrots and potatoes into uniform pieces to ensure they cook evenly.
- Toss the vegetables thoroughly in olive oil, maple syrup, rosemary, salt, and pepper before roasting to enhance the flavor.
- Check the vegetables halfway through roasting and give them a stir for even cooking.
- Rinse the quinoa under cold water before cooking to remove its natural bitterness.
- For added flavor, consider cooking the quinoa in vegetable broth instead of water.
- While the vegetables are roasting, whisk together the sesame butter, lemon juice, and additional maple syrup to create a rich and tangy dressing.
- Assemble your bowls by layering the cooked quinoa, roasted vegetables, and drizzling with the sesame butter dressing.
- Garnish with fresh herbs like parsley or cilantro for an extra burst of freshness.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 10g
Carbohydrates 36g
Fiber 9g
Sugar 5g
Fat 24g
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