Description
This Roasted Winter Vegetable Nourish Bowl is a comforting and nutrient-packed meal perfect for chilly days. Featuring a vibrant mix of Brussels sprouts, carrots, sweet potato, and red onion roasted to golden perfection, served over fluffy cooked quinoa and garnished with fresh parsley. It’s simple, wholesome, and adaptable with optional protein additions like shredded chicken, steak, or tofu for extra heartiness.
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 it’s hot enough for roasting the vegetables to a delicious golden brown.
- Prepare and Season Vegetables: In a large bowl, toss the halved Brussels sprouts, sliced carrots, cubed sweet potato, and sliced red onion with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Assemble the Nourish Bowl: To serve, spoon the cooked quinoa into bowls, top with the hot roasted vegetables, and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can customize this bowl by adding protein such as shredded chicken, sliced steak, or pan-fried tofu for a more filling meal.
- Feel free to substitute or add other winter vegetables like parsnips, beets, or butternut squash depending on what’s available in your pantry.
- Make quinoa ahead of time to speed up meal prep and keep leftovers for an easy next-day lunch.
- Use fresh herbs like thyme or rosemary instead of parsley for a different herbal flavor profile.
- Ensure vegetables are spread out on the sheet without overcrowding for even roasting and caramelization.
