Roasted Winter Vegetable Nourish Bowl Recipe

Introduction

This Roasted Winter Vegetable Nourish Bowl is a comforting and colorful dish that celebrates the flavors of the season. Packed with tender roasted vegetables and wholesome quinoa, it’s perfect for a warm, nutritious meal any day.

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

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large bowl, toss the Brussels sprouts, carrots, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
3. Step 3: Spread the vegetables in a single layer on a baking sheet.
4. Step 4: Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
5. Step 5: Serve the roasted vegetables over cooked quinoa and garnish with chopped parsley.

Tips & Variations

• Try adding a sprinkle of smoked paprika or cumin to the veggies before roasting for extra flavor.
• Swap quinoa with brown rice or farro for a different grain base.
• Add toasted nuts or seeds for a crunchy texture.
• Use fresh herbs like thyme or rosemary if parsley isn’t available.

Storage

Store any leftover roasted vegetables and quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. For best texture, reheat the veggies separately to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables roast best for texture and flavor, frozen can be used in a pinch. Thaw and drain them well before roasting, but the texture may be softer.

How do I cook quinoa perfectly for this dish?

Rinse quinoa under cold water before cooking. Use a 2:1 water to quinoa ratio, bring to a boil, then simmer covered for about 15 minutes until water is absorbed and quinoa is fluffy.

Roasted Winter Vegetable Nourish Bowl Recipe

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★★★★★

4.9 from 86 reviews

This Roasted Winter Vegetable Nourish Bowl is a wholesome and colorful dish, perfect for cozy meals. It features a medley of tender roasted Brussels sprouts, carrots, sweet potato, and red onion served over fluffy quinoa and garnished with fresh parsley, combining hearty textures and vibrant flavors for a nourishing and satisfying vegetarian meal.

• Author: Tara
• 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

Scale 1x2x3x

Vegetables

• 2 cups Brussels sprouts, halved
• 2 carrots, sliced
• 1 sweet potato, cubed
• 1 red onion, sliced

Others

• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• Chopped parsley for garnish

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare the 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 everything is evenly coated.
3. Roast the vegetables: Spread the coated vegetables out on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes, turning halfway through, until they are golden brown and tender.
4. Assemble the bowl: Serve the warm roasted vegetables over cooked quinoa. Garnish generously with chopped fresh parsley for a burst of freshness and color.

Notes

• You can substitute quinoa with brown rice or couscous based on your preference.
• For extra protein, consider adding chickpeas or grilled tofu.
• Feel free to add a drizzle of tahini or a squeeze of lemon juice for added flavor.
• This dish can be prepared ahead of time and refrigerated for up to 3 days.

Keywords: roasted vegetables, winter vegetables, nourish bowl, quinoa bowl, healthy vegetarian meal, roasted Brussels sprouts, sweet potato bowl