Roasted Veggie Power Bowl
Ingredients:
- Mixed root veggies (sweet potatoes, carrots, beets, onions, radishes)
- olive or avocado oil
- salt & pepper, or other seasonings of choice
- cooked quinoa or brown rice
- tahini dressing for drizzle
Instructions:
- Roast the Vegetables. Preheat oven to 425°F. Place chopped veggies on a rimmed 18 x 13-inch baking sheet. Drizzle with oil and season. Toss to coat the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
- Cook the Grains per package instructions.
- Or working with bulk quinoa? Here's a simple go at it: (4 servings = 1.5 cups quinoa to 2.5 cups water) Rinse the quinoa grains until water runs clear. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- Fuel Up! Load your bowl with your power ingredients, drizzle with tahini dressing or other dressing of choice, and enjoy!
- Mix it up!
- crumble feta or goat cheese on top
- chopped fresh parsley or other herbs
- sprinkle with sunflower or pumpkin seeds or toasted walnuts