Sweet Potato & Celeriac Quinoa Bowls*
Active Time: 30 minutes / Cook Time: 25 minutes / Total Time: 45 minutes
Makes 2 servings
Nutrition Corner: Olive Oil Uses
Because olive oil has a low smoke point, it easily oxidizes (goes bad) when exposed to heat. Consuming damaged oils has negative effects on our health. For this reason, olive oil is perfect in salad dressings and cold soups, but should not be heated.
- 1 medium sweet potato, (about 8-10 oz.) peeled and cut into ½” pieces
- 1 small or half a medium celeriac, (about 8 oz.) peeled and cut into ½” pieces
- 1 shallot, peeled quartered lengthwise
- 1 ½ tablespoons coconut oil, melted
- ¾ teaspoon fine sea salt, divided
- ½ cup quinoa, soaked overnight if possible, rinsed and drained
- 1 cup water
- 2 handfuls baby kale, roughly chopped
- For the dressing:
- 3 tablespoons ghee
- 1 garlic clove, minced
- 1 tablespoon lemon juice, plus more to taste
- ½ teaspoon lemon zest
- 1 tablespoon finely chopped fresh tarragon
- ¼ cup chopped hazelnuts, toasted**
- Extra Virgin olive oil, for serving (optional)
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Place sweet potatoes, celeriac, and shallot on the parchment and toss with oil and ¼ teaspoon salt. Roast 20- 25 minutes, or until vegetables are tender, stirring once.
- While the vegetables roast, bring water, quinoa, and ¼ teaspoon salt to a boil in a medium saucepan. Reduce heat to low, cover, and cook 15 minutes. Add the kale and 1/8 teaspoon salt, stir, cover, and remove from the heat to steam while the rest of the meal is completed.
- Melt the ghee in a small saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Remove from the heat and stir in the lemon zest, juice, tarragon, and 1/8 teaspoon salt.
- Divide the quinoa evenly between two bowls. Top evenly with the roasted vegetables. Immediately drizzle dressing evenly over the bowls. Sprinkle with hazelnuts, drizzle with olive oil, if using, and serve.
*If you have ever read the blog Naturally Ella, you know that she comes up with some interesting vegetarian combinations. We turn to her often for inspiration, and this recipe is a twist on a recent pasta dish she posted. Asking ourselves, “How can we make this gluten-free and 5 Seasons Diet-friendly?” led us in a quinoa bowl direction that we think you’ll love!
**Don’t love hazelnuts? Swap in almonds, pecans, pepitas, or sunflower seeds. 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!