Make Ahead Roasted Vegetable & Microgreens Quinoa Bowl
An easy, make-ahead meal, to keep you on track for your dietary and healthy living goals.
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Servings: 6 servings
Ingredients
- 2 lbs Sweet Potatoes cut into 1 inch chunks
- 2 lbs Brussles Sprouts trimmed and sliced in half
- 1 medium onion, sliced
- 3 Tablespoons EVOO divided
- Aged balsamic vinegar opt - syrupy type best
- Salt and Pepper to taste
- 2 cups Dry Quinoa
- 3 cups Water or Stock
- 4 oz Greensted Microgreens 2 oz Kale, 2 oz Red Radish
- 1 lb Baby Salad Greens
- 1 lb Assorted chopped veggies i.e. Bell Peppers, Tomatoes, Cucumbers
- 2 Tablespoons feta cheese
- 3 Tablespoons sunflower seeds, roasted and unsalted
- 1-2 Tablespoons Favorite Balsamic Dressing
Instructions
- Preheat oven to 425 F and place a rimmed baking sheet in oven as it heats. Toss sweet potatoes with 2 tablespoons oil and salt. Spread out on hot baking sheet and roast until tender when poked with fork, about 20 - 30 min.
- Toss brussels sprouts and onion in 1 tablespoon oil and balsamic vinegar if using. Arrange cut side down on pan, sprinkle with salt and place in oven with sweet potatoes. Roast about 20 min, til tender when poked with fork.
- While vegetables are roasting, cook quinoa with water/stock per package directions.
- To assemble bowl: Mix large handful of salad greens with ¾ cup quinoa as base. Layer roasted vegetables, raw chopped vegetables, Kale and Red Cabbage microgreens (and Sweet Peas chopped, if using), Sunflower seeds and feta cheese. Drizzle with balsamic dressing of choice
- To store: Once everything is cooked, store in refrigerator in separate containers ready to assemble. Keeps well for up to a week. To go: pack dressing, sunflower seeds and feta separately from bowl items to prevent greens getting soggy.
Notes
Recipe inspiration source: https://detoxinista.com/make-ahead-roasted-vegetable-quinoa-bowls/
