Roasted Winter Vegetable Nourish Bowl Recipe
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.
- 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
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 a hot environment for roasting the vegetables evenly.
- 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.
- 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.
- 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
