Description
This Roasted Winter Vegetable Nourish Bowl is a hearty and nutritious meal packed with a variety of flavors and textures. Roasted butternut squash, Brussels sprouts, and sweet potatoes are paired with quinoa, kale, feta cheese, and a tangy dressing, making it a satisfying vegetarian dish perfect for a cozy evening.
Ingredients
Scale
Roasted Vegetables:
- 2 cups butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Additional Ingredients:
- 2 cups cooked quinoa
- 1 cup shredded kale or baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Toss butternut squash, Brussels sprouts, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Assemble the bowls: Divide quinoa among bowls, top with roasted vegetables, kale, feta, pumpkin seeds, and cranberries. Drizzle with dressing and serve.
Notes
- Swap quinoa for brown rice or farro if preferred.
- Add roasted chickpeas or grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
