Roasted Winter Vegetable Nourish Bowl Recipe
Introduction
This Roasted Winter Vegetable Nourish Bowl is a simple, hearty meal perfect for chilly days. Packed with seasonal veggies and quinoa, it’s nutritious and full of comforting flavors.
Ingredients
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- Chopped parsley for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Toss the Brussels sprouts, carrots, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
- Step 3: Spread the vegetables on a baking sheet in a single layer.
- Step 4: Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Step 5: Serve the roasted vegetables over cooked quinoa and garnish with chopped parsley.
Tips & Variations
- Use sweet potatoes or butternut squash interchangeably for a slightly different flavor and texture.
- Add a drizzle of tahini or a squeeze of lemon juice on top for extra brightness.
- To boost protein, toss in some toasted chickpeas or add a fried egg on top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The quinoa and roasted vegetables keep their texture best when reheated separately if possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Frozen vegetables can be used, but fresh produce will yield the best texture. If using frozen, thaw and drain excess water before roasting.
Is quinoa necessary for this recipe?
Quinoa adds protein and makes the bowl more filling, but you can substitute it with rice, couscous, or enjoy the roasted vegetables on their own.
PrintRoasted Winter Vegetable Nourish Bowl Recipe
A wholesome and hearty Roasted Winter Vegetable Nourish Bowl featuring caramelized Brussels sprouts, sweet potatoes, carrots, and red onions served over fluffy quinoa and garnished with fresh parsley. This nourishing bowl is perfect for a comforting, healthy meal during the colder months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 red onion, sliced
Other Ingredients
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- Chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the vegetables to a beautiful golden brown.
- Prepare Vegetables: In a large bowl, toss the halved Brussels sprouts, sliced carrots, cubed sweet potato, and sliced red onion with olive oil, salt, and pepper until all pieces are well coated.
- Roast the Vegetables: Spread the coated vegetables evenly on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Assemble the Bowl: Spoon the cooked quinoa into bowls, top with the warm roasted vegetables, and sprinkle with chopped parsley for a fresh, vibrant garnish.
Notes
- You can swap sweet potato with butternut squash or pumpkin for variety.
- Use any whole grain like farro or brown rice instead of quinoa if preferred.
- Adding a squeeze of lemon juice or a drizzle of tahini dressing elevates the flavors.
- Leftover roasted vegetables can be refrigerated for up to 3 days and reheated.
- Ensure vegetables are cut into similar sizes for even roasting.
Keywords: roasted vegetables, nourish bowl, quinoa bowl, winter vegetables, healthy bowl, vegetarian meal, roasted sweet potato, Brussels sprouts recipe
