March 11, 2018
Roasted Vegetable Quinoa Bowl
I love making this bowl as it is relatively quick and easy to prepare and allows me to add some variety to my vegetable intake.
Ingredients And Directions
Preheat the oven to 350 degrees
- Peel (if needed) and cut into bite size pieces 4 cups of root vegetables – choose from potatoes, sweet potatoes, yams, parsnips, carrots and turnips – along with ½ a red onion and place in a large bowl.
- In a mixing cup add 2 tbsp balsamic vinegar, 2 tbsp olive oil and 1 tbsp honey. Blend well.
- Pour half the sauce mix over the vegetables. Add salt and pepper and mix so the sauce coats all the vegetables.
- Line a cookie sheet with foil and spread the vegetables onto the sheet. Roast in the oven for 30-40 min (until vegetable pieces are fork tender); check at 20 min and stir to mix the vegetables.
- Cook 1 cup of quinoa while the vegetables are roasting.
- Do a quick saute of 2 cups of spinach.
- When vegetables, quinoa and spinach are all cooked mix together with the remaining sauce in a large bowl.
- Spoon out into 2 bowls and Enjoy!
