Description
Hearty and healthy roasted vegetable quinoa bowls are topped with a maple balsamic dressing for extra flavor. A perfect meat-free meal!
Ingredients
Units
Scale
- Olive oil
- 4 large carrots (91 g) large carrots
- 10 Brussels sprouts (10 Brussels sprouts)
- 1/2 of a red onion (1/2 of a red onion)
- 1 cup (237 ml) acorn squash
- 2-3 golden beets (2-3 golden beets)
- 1 cups (237 ml) uncooked quinoa
- 3 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp pure maple syrup
- 2 tsp dijon mustard
- Salt and pepper
Instructions
- Preheat oven to 425°F (204°C) and line two baking sheets with foil.
- Peel and cut all vegetables; place squash and beets on one pan, and carrots, Brussels sprouts, and red onion on another.
- Drizzle vegetables with olive oil and sprinkle with kosher salt and fresh ground black pepper.
- Toss vegetables with your hands until coated.
- Place vegetables in the oven and roast for 18–20 minutes, or until fork-tender, tossing halfway through.
- Bring 2 cups of water to a boil in a medium saucepan.
- Add salt and rinsed quinoa to boiling water.
- Cover, reduce heat to medium-low, and simmer for 15–18 minutes, or until water is absorbed.
- Whisk together maple balsamic dressing ingredients in a mason jar or glass measuring cup.
- Divide quinoa into 4 bowls and top with roasted vegetables; drizzle with maple balsamic dressing, if desired.
Notes
- For optimal roasting, ensure vegetables are cut into similar-sized pieces for even cooking.
- To make this recipe vegan, use agave nectar or another plant-based sweetener in place of honey.
- Leftover quinoa and roasted vegetables can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15