Irresistible Roasted Vegetable Quinoa Bowl That's Super Easy
This Roasted Vegetable Quinoa Bowl is a vibrant and versatile meal packed with flavor and nutrition.
Equipment
- Oven
- Baking Sheets
- pot
- Bowls
Ingredients
For the Vegetables
- 1 pound Brussels Sprouts trimmed and halved
- 1 medium Butternut Squash cut into cubes
For the Grain
- 1 cup Quinoa rinsed
For the Greens
- 2 cups Kale chopped
For the Dressing
- 3 tablespoons Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey or maple syrup for vegan
- 1 tablespoon Dijon Mustard
Optional Toppings
- 1 medium Sliced Avocado
- 1/4 cup Toasted Nuts or Seeds pine nuts or pumpkin seeds
- 2 tablespoons Fresh Herbs parsley or cilantro
- 2 tablespoons Nutritional Yeast or Cheese for flavor
Instructions
Preparing the Dish
- Preheat your oven to 425°F.
- Prepare Brussels sprouts by trimming and halving them, then toss with olive oil, adobo sauce, maple syrup, and salt on a baking sheet.
- Cube butternut squash and toss with olive oil, smoked paprika, garlic powder, and salt on another baking sheet.
- Roast both vegetables in the oven for a total of 25 minutes, stirring halfway through.
- While veggies roast, rinse quinoa and boil broth, then add quinoa and simmer for 15 minutes.
- Stir in chopped kale to quinoa, letting the residual heat wilt it.
- Whisk together dressing ingredients in a bowl.
- Assemble bowls with quinoa mixture, topped with roasted vegetables and dressing.
- Add optional toppings as desired.
Notes
Enjoy fresh or store components separately for meal prep. Can freeze roasted vegetables and quinoa for later use.