Roasted Winter Vegetable Nourish Bowl Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- 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.
- 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.
- 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
