Description
This Roasted Winter Vegetable Nourish Bowl is a comforting and wholesome dish perfect for cold weather. Packed with roasted Brussels sprouts, carrots, sweet potato, and red onion served over fluffy quinoa, it’s a hearty and nutritious meal that can be easily customized with your choice of protein. Simple, flavorful, and full of seasonal veggies, it makes an ideal lunch or dinner option.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 red onion, sliced
Other
- 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 to roast the vegetables to a tender, caramelized finish.
- Prepare the 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 evenly coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
- Assemble the bowl: Divide the cooked quinoa evenly among four bowls. Top with the roasted vegetables and garnish with chopped parsley for a fresh, vibrant finish.
- Optional additions: For added protein, consider topping your bowl with shredded chicken, sliced steak, or pan-fried tofu, or enjoy it as a satisfying vegetarian meal on its own.
Notes
- Feel free to swap in other winter vegetables like parsnips, beets, or butternut squash based on availability.
- To save time, you can roast extra vegetables and use leftovers for salads or wraps.
- Adjust seasoning after roasting with additional herbs or a squeeze of lemon juice for brightness.
- Quinoa can be substituted with brown rice, farro, or couscous if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups roasted vegetables and 1/4 cup quinoa)
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: winter vegetable bowl, roasted vegetables, quinoa bowl, vegetarian nourish bowl, healthy winter recipe
