Description
This Roasted Winter Vegetable Nourish Bowl is a hearty and wholesome meal perfect for chilly days. Featuring a colorful mix of roasted Brussels sprouts, carrots, sweet potato, and red onion served over fluffy quinoa, this bowl is not only nutrient-dense but also easy to customize with your choice of protein. The simple roasting technique enhances the natural sweetness and earthiness of the vegetables, making it a satisfying vegan and vegetarian-friendly dish.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 red onion, sliced
Other Ingredients
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting your vegetables.
- Toss Vegetables: In a large bowl, combine the halved Brussels sprouts, sliced carrots, cubed sweet potato, and sliced red onion. Drizzle with olive oil and season generously with salt and pepper. Toss everything together until the vegetables are evenly coated.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Place in the preheated oven and roast for 25 to 30 minutes, turning once halfway through, until the vegetables are tender and golden brown.
- Prepare Quinoa: While vegetables roast, cook quinoa according to package instructions if not already prepared. Fluff cooked quinoa with a fork and keep warm.
- Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with the roasted vegetables and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve warm and enjoy your nourishing winter bowl.
Notes
- You can add extra protein such as shredded chicken, sliced steak, or pan-fried tofu for a more filling meal.
- Feel free to swap or add other root vegetables like parsnips or turnips based on availability.
- Adjust seasoning with your favorite herbs or spices to customize flavor.
- Quinoa can be prepared ahead and stored in the fridge to save time.
- Use parchment paper on the baking sheet for easier cleanup.
