Roasted Winter Vegetable Nourish Bowl Recipe

Introduction

This Roasted Winter Vegetable Nourish Bowl is a simple, wholesome meal packed with seasonal flavors. Roasting the veggies brings out their natural sweetness, making it a comforting and nutritious dish perfect for chilly days.

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: 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

• Use a mix of your favorite root vegetables like parsnips or butternut squash for added variety.
• Add a drizzle of tahini or a squeeze of lemon juice before serving for extra flavor.
• To make it vegan and gluten-free, ensure the quinoa is cooked without any non-compliant ingredients.

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. Quinoa can be stored separately to keep vegetables from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but roasting times may be slightly shorter. Ensure they are well thawed and patted dry to avoid excess moisture.

Can I prepare this dish in advance?

Absolutely. Roast the vegetables ahead of time and keep quinoa cooked separately. Assemble just before serving for the best texture.

Roasted Winter Vegetable Nourish Bowl Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

A wholesome and vibrant Roasted Winter Vegetable Nourish Bowl featuring caramelized Brussels sprouts, sweet potatoes, carrots, and red onions served over fluffy quinoa and garnished with fresh parsley. Perfect for a nutritious and comforting meal during the colder months.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• 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

Other Ingredients

• 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 ensure a hot environment for roasting the vegetables evenly.
2. Prepare and season 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.
3. Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet in a single layer. Place in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
4. Assemble the bowl: Spoon the cooked quinoa into serving bowls, top with the warm roasted vegetables, and garnish generously with chopped parsley for a fresh finish.

Notes

• You can substitute quinoa with brown rice or couscous as preferred.
• For extra flavor, add a drizzle of balsamic glaze or a squeeze of lemon juice before serving.
• Make sure vegetables are spread out on the baking sheet to roast evenly rather than steam.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: roasted vegetables, winter bowl, quinoa bowl, healthy vegetarian meal, roasted sweet potatoes, Brussels sprouts, nutritious bowl