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Roasted Vegetable* & Quinoa Bowls

Active Time: 30 minutes / Cook Time: 35-45 minutes / Total Time: 65-75 minutes

Makes 2 servings

Nutrition Corner: Soaking
Soaking your grains helps to remove some of the natural phytic acids present. Phytic acids are used as part of a plant's defense mechanism, however, when we consume them, these antinutrients inhibit vitamin and mineral absorption in our digestive tract. Soaking also helps to break down proteins, making grains easier to digest, and can drastically reduce cooking time.

Roasted Veggie & Quinoa Bowl.JPG

Ingredients:

  • 1 medium beet, any color (about 4-6 oz.) chopped into 1” pieces
  • 2 medium carrots, halved lengthwise
  • 1 medium celeriac/celery root, peeled and cut into 1” pieces
  • 1 small Delicata squash,* halved, seeds removed, and cut into 1” pieces
  • 1 tablespoon coconut oil, melted, divided
  • 1 teaspoon dried thyme, divided
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon ground black pepper
  • ½ cup quinoa, soaked overnight**
  • 1 cup water
  • 2 cups baby arugula
  • ¼ cup toasted pecans ***
  • ¼ cup Maple Shallot Vinaigrette (if you didn’t make this on Prep Day, see the Other tab for the recipe)

Directions:

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the beets with 1 teaspoon coconut oil, and a small pinch each of thyme, salt, and pepper. Place on the baking sheet and roast 10 minutes.
  2. In the same bowl, toss the remaining vegetables with the remaining oil, thyme, and pepper and a scant ½ teaspoon salt. Add to the baking sheet and cook 20-25 minutes or until all vegetables are tender, stirring once halfway through the baking time.
  3. While the vegetables roast, make the quinoa: add the quinoa, water, and remaining ¼ teaspoon salt to a small saucepan on high heat. Bring to a boil, reduce heat to low, and simmer 15 minutes or until the water is absorbed. Turn off the heat, leave covered, and let steam 5 minutes.
  4. Place ½ of the quinoa and half of the vegetables in each of two bowls. Top each with 1 cup arugula, 2 tablespoons pecans, and 2 tablespoons vinaigrette. Serve.

*You can also use 2 cups of butternut squash here, from a small squash. You will probably have leftover squash. We never find this to be a bad thing…

** Soak quinoa in 1 cup warm water in a bowl overnight

***To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!