Roasted Winter Vegetable Nourish Bowl Recipe

Introduction

This Roasted Winter Vegetable Nourish Bowl is a warm, comforting meal perfect for chilly days. Packed with seasonal veggies and wholesome quinoa, it’s both nutritious and satisfying.

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. Spread them out on a baking sheet in a single layer.
3. Step 3: Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
4. Step 4: Serve the roasted vegetables over the cooked quinoa and garnish with chopped parsley.

Tips & Variations

• For extra flavor, sprinkle the vegetables with smoked paprika or garlic powder before roasting.
• Try adding toasted nuts like walnuts or pecans for a crunchy texture.
• Swap quinoa for brown rice or couscous if preferred.

Storage

Store leftover roasted vegetables and quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables roast better for this dish, you can use frozen if necessary. Just thaw and pat them dry to avoid excess moisture, then roast as usual.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences and restrictions.

Roasted Winter Vegetable Nourish Bowl Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This Roasted Winter Vegetable Nourish Bowl is a hearty and wholesome dish featuring caramelized Brussels sprouts, sweet potatoes, carrots, and red onions roasted to perfection, served over a bed of fluffy quinoa and garnished with fresh parsley. It’s a nutrient-dense, colorful meal perfect for a healthy lunch or dinner during colder months.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 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 Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
2. 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 ensuring all pieces are coated well.
3. Roast Vegetables: Spread the coated vegetables out evenly on a baking sheet in a single layer, then roast them in the oven for 25-30 minutes until they are tender and golden brown, stirring halfway through for even cooking.
4. Assemble Bowl: Once roasted, serve the vegetables over a bed of cooked quinoa to create a nourishing bowl.
5. Garnish and Serve: Sprinkle chopped fresh parsley on top for a burst of color and fresh flavor before serving.

Notes

• You can substitute quinoa with brown rice or couscous if preferred.
• For added protein, consider topping the bowl with grilled chicken, tofu, or chickpeas.
• Adjust seasoning with your favorite herbs like thyme or rosemary for more flavor.
• Use a baking sheet lined with parchment paper for easier cleanup.
• Make sure to cut vegetables into uniform sizes to ensure even roasting.

Keywords: roasted vegetables, nourish bowl, winter vegetables, quinoa bowl, healthy dinner, vegetarian bowl