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
VEGGIE-QUINOA MEGA BOWL
Steps:
- Preheat oven to 400 degrees. Spray 2 baking sheets with nonstick spray.
- Place halved Brussels sprouts and mushrooms in a large bowl. Drizzle with oil, and sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Toss to coat.
- Transfer Brussels sprouts and mushrooms to baking sheets. Add onion, and evenly space out all veggies. Bake until mushrooms and onion have softened and Brussels sprouts have slightly browned, 35 - 40 minutes.
- Meanwhile, in a medium pot, combine quinoa, garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has evaporated and quinoa is fully cooked.
- Transfer cooked veggies and quinoa back to the large bowl. Add remaining ingredients, including the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Mix to combine. Enjoy!
Nutrition Facts : Calories 368
HOW TO MAKE QUINOA BOWLS
How to make quinoa in two simple steps! Quinoa is great for making healthy quinoa bowls, breakfast recipes and more.
Provided by Alyssa
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
- Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
- To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 bowl
MEAL PREP FARRO AND QUINOA VEGGIE BOWLS
At the beginning of the week I like to cook off a big batch of grains, prep and chop my veggies and roast any veggies to use all week long in bowls and salads. It helps me eat healthier without having to think too hard about it. Prepping as much as you can will help this meal, and whatever version you want of it, come together in a breeze.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
- Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.
- While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed.
- To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups.
- After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.
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