ROASTED VEGETABLE & QUINOA HARVEST BOWLS
Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
- Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
- In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
- Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
- When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
- Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
- Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
- To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.
Nutrition Facts : ServingSize 1 side servings, Calories 530 kcal, Carbohydrate 65.4 g, Protein 14.2 g, Fat 26.3 g, SaturatedFat 3.7 g, Sodium 152 mg, Fiber 10.3 g, Sugar 14.2 g
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI
There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
- Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
- In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
- To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.
More about "sweet potato brussels sprouts quinoa bowl food"
SWEET POTATO BRUSSELS SPROUT BUDDHA BOWL - PANNING THE …
From panningtheglobe.com
5/5 (8)Total Time 1 hr 10 minsCategory Lunch or DinnerCalories 537 per serving
- Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer in a shallow roasting pan or rimmed baking sheet. Toss the Brussels sprouts with 2 tablespoons of olive oil and a sprinkle of salt and spread them out on a rimmed baking sheet, cut side down. Roast the vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the Brussels.
- While the veggies are roasting cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 12-14 minutes). While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa.
- Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, salt and 1 tablespoons of olive oil and pulse to combine.
- In a separate small bowl whisk the remaining 4 tablespoons of olive oil with the lemon juice, dijon, salt and pepper. Pour the mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.
SWEET POTATO BRUSSELS SPROUTS QUINOA BOWL {VEGAN, …
From laurenkellynutrition.com
5/5 (16)Total Time 30 minsCuisine AmericanCalories 244 per serving
EASY WARM QUINOA BOWL - THE HUNGRY WAITRESS
From thehungrywaitress.com
ROASTED SWEET POTATO AND CHICKPEA MEAL PREP BOWLS
From shelikesfood.com
ROASTED VEGGIE + QUINOA MEAL PREP BOWLS - CLEAN …
From cleanfoodcrush.com
HARVEST QUINOA BOWLS WITH CHICKEN AND SWEET POTATOES
From fedandfit.com
SWEET POTATO BOWL WITH BRUSSELS SPROUTS - LYDIA'S …
From lydiasflexitariankitchen.com
SWEET POTATO QUINOA BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BRUSSELS SPROUTS AND SWEET POTATOES WITH …
From foolproofliving.com
ROASTED BRUSSELS SPROUT QUINOA GRATIN - COOKIE AND KATE
From cookieandkate.com
AUTUMN NOURISH BOWLS - A VEGAN RECIPE FROM OHMYVEGGIES.COM
From ohmyveggies.com
20 HEALTHY FALL RECIPES - EASY HEALTHY FALL DINNERS - THE PIONEER …
From thepioneerwoman.com
ROASTED SWEET POTATO QUINOA BOWLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BRUSSELS SPROUTS, SWEET POTATO AND QUINOA BOWL - YOUTUBE
From youtube.com
SWEET POTATO QUINOA BOWL - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
SPICY QUINOA BOWL WITH BRUSSELS SPROUTS AND SWEET POTATOES
From foodnetwork.cel29.sni.foodnetwork.com
EASY ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE
From blog.myfitnesspal.com
BRUSSELS SPROUTS AND SWEET POTATO BOWL - CHEERFUL CHOICES
From cheerfulchoices.com
ROASTED QUINOA SALAD WITH SWEET POTATOES & BRUSSELS SPROUTS
From cookedandloved.com
DELICIOUS BRUSSEL SPROUT AND SWEET POTATO BOWL FOR A NUTRITIOUS …
From shuncy.com
SWEET POTATOES, BRUSSELS SPROUTS AND QUINOA - BITING INTO …
From bitingintolife.net
PLANT BASED RECIPES ON INSTAGRAM: "THIS IS SWEET CHIPOTLE AND …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love