Description
This Winter Nourish Bowl is simple, colorful, and full of nourishing flavor. With crispy roasted Brussels sprouts, carrots, sweet potatoes, and red onion over fluffy quinoa, it’s a perfect plant-based meal that’s wholesome, satisfying, and weeknight-friendly.
Ingredients
2 cups Brussels sprouts, halved
2 carrots, sliced
1 sweet potato, cubed
1 red onion, sliced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup cooked quinoa
Chopped parsley, for garnish
Instructions
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Preheat the Oven
Preheat oven to 400°F (200°C). -
Prepare the Vegetables
In a large bowl, toss the Brussels sprouts, carrots, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated. -
Roast the Veggies
Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, stirring once halfway through, until golden and tender. -
Assemble the Bowl
Divide cooked quinoa into bowls. Top with the roasted vegetables and sprinkle with chopped parsley. -
Serve and Enjoy
Serve warm as a main or hearty side dish. Add a squeeze of lemon or a drizzle of tahini if desired.
Notes
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Add Protein: Top with roasted chickpeas, grilled tofu, or a soft-boiled egg for extra protein.
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Make Ahead: Roast the veggies and cook the quinoa in advance for easy meal prep.
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Flavor Boost: Add garlic powder, smoked paprika, or a splash of balsamic vinegar before roasting for added depth.
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Serving Tip: Great warm or at room temperature—perfect for lunch boxes or picnics.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasted
- Cuisine: Plant-Based, Vegetarian, Gluten-Free