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Roasted Winter Vegetable Bowls*

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 4 servings

Roasted Winter Vegetable Bowl.JPG

Ingredients:

  • For the vegetables:
    • 1 small butternut squash, peeled (optional) and halved (reserve ½ for Day 6, or for another use)
    • 8 oz. parsnips, peeled, ends trimmed, and halved lengthwise (quartered, if large)
    • 4 oz. beets, any color, peeled (optional) and sliced into 1/8” thick rounds
    • 1 teaspoon dried thyme
    • 1 teaspoon sesame seeds
    • ¼ heaped teaspoon ground sumac (or add ½ teaspoon lemon zest immediately after roasting)
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon cayenne pepper (optional)
    • 1 tablespoon coconut oil, melted (virgin or refined are both fine here)
  • For the quinoa and assembly:
    • 1 cup quinoa, soaked overnight if possible, drained and rinsed
    • 2 cups water
    • ½ teaspoon fine sea salt
    • 4 cups baby arugula OR baby spinach OR baby kale
    • 1 avocado, halved, pitted, and sliced
    • juice of half a lemon, plus more for the avocado
    • ¼ cup crumbled feta cheese
    • 2 tablespoons extra virgin olive oil

Directions:

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Cut the butternut squash into about ½” thick pieces and add to a large bowl with the next seven ingredients (through cayenne pepper). Add coconut oil and toss to coat evenly.
  3. Transfer the vegetables in a single layer to the baking sheet and roast, stirring once, for 20-25 minutes, or until the squash and parsnips are tender. (The beets will still have some crunch to them.) If using lemon zest instead of sumac, sprinkle it over the vegetables when you remove them from the oven.
  4. While the vegetables roast, prep the quinoa and the rest of the ingredients: place quinoa, water, and ½ teaspoon salt in a medium saucepan, bring to a boil, lower the heat, cover and cook 15 minutes, or until the water is mostly absorbed. Turn off the heat and let steam for 10 minutes.
  5. Toss the avocado with lemon juice to prevent browning.
  6. Place ¾ cup quinoa in each of two bowls. Arrange 1 cup arugula, ¼ of the roasted vegetables, and ¼ of the sliced avocado on top of the quinoa. Add lemon juice and 1 tablespoon feta to each bowl, and drizzle each with ½ tablespoon olive oil. Serve.
  7. Package remaining quinoa bowls in two airtight containers with lids. Refrigerate until needed for lunches tomorrow.

*You may recognize the spice mix in this recipe as the ingredients in Za’atar, a Middle Eastern blend used to flavor meats and vegetables. Feel free to substitute 2 teaspoons of the blend if you have it in your pantry. (Though if you do, transfer it to the refrigerator, as the sesame seeds can go rancid!) It will take the place of the thyme, sesame, sumac, and salt in the vegetables.