Roasted Vegetable and Quinoa Harvest Bowl
A hearty and healthy bowl filled with roasted vegetables and quinoa. Perfect for a nutritious and satisfying meal.
Ingredients - Serves 4
- Balsamic glaze - For drizzling
- Pumpkin seeds - 1/4 cup
- Feta cheese - 1/2 cup, crumbled
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Red onion - 1, sliced
- Brussels sprouts - 2 cups, halved
- Sweet potato - 1 large, cubed
- Water - 2 cups
- Quinoa - 1 cup
Let's Get Started
- Preheat the oven to 400°F.
- In a saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Place the sweet potato, Brussels sprouts, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, or until tender and golden.
- Divide the cooked quinoa among four bowls. Top with the roasted vegetables, feta cheese, and pumpkin seeds.
- Drizzle with balsamic glaze before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 550
- Fat: 20g
- Carbs: 70g
- Protein: 20g
- Sodium: 500mg
- Sugar: 10g
