Roasted Spiralized Vegetable and Quinoa Bowl
Try this Roasted Spiralized Vegetable and Quinoa Bowl recipe, or contribute your own.
Try this Roasted Spiralized Vegetable and Quinoa Bowl recipe, or contribute your own.
- salt and pepper
- 1 teaspoon garlic powder
- 2 cups water
- 1/4 cup sliced almonds
- 1/2 teaspoon dried thyme
- 1 cup quinoa
- 1 large carrot peeled blade d, noodles trimmed
- 2 large parsnips peeled blade d, noodles trimmed
- 2 medium red onions peeled, blade a, noodles trimmed
- 1 yellow bell pepper blade a, noodles trimmed
- 1 medium sweet potato peeled, blade c, noodles trimmed
- 2.5 tablespoons extra virgin olive oil + more to drizzle
- Carbohydrate 64.8370515025252 g
- Cholesterol 0 mg
- Fat 6.80752722853534 g
- Fiber 8.98933340197018 g
- Protein 12.0733925820707 g
- Saturated Fat 0.664912910353534 g
- Serving Size 1 1 Serving (461g)
- Sodium 72.3763635614565 mg
- Sugar 55.847718100555 g
- Trans Fat 0.678657613636363 g
- Calories 359 calories
Step-by-step
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the quinoa and water in a medium pot and bring to a boil. Once boiling, cover, reduce heat to medium low and simmer until water absorbs, about 15 minutes. Add water if needed as the quinoa cooks. Fluff up with a fork when done.
- Meanwhile, place all of the spiralized veggies on the baking sheet and add the olive oil, salt, pepper, garlic powder, and thyme. Toss together to combine well. Spread the seasoned veggies out on the baking sheet and roast in the oven for 20-25 minutes or until softened. Halfway through, toss the vegetables.
- While veggies roast and quinoa cooks, place a small skillet over medium-high heat. Once pan is hot, add the sliced almonds and toast for 5 minutes or until fragrant and lightly browned. Set aside in a bowl or plate.
- Place the quinoa and roasted veggies in a large mixing bowl along with the almonds and toss well. Divide into bowls and serve, drizzle with extra olive oil (if desired.)
My Go-To Weeknight Dinner: Roasted Spiralized Vegetable and Quinoa Bowl
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the endless to-do list, whipping up something nutritious often takes a backseat. But I've discovered a recipe that's become my weeknight savior: a vibrant and flavorful Roasted Spiralized Vegetable and Quinoa Bowl. It's quick to prepare, packed with nutrients, and satisfying enough to keep my family happy (and me sane!).
The beauty of this recipe lies in its simplicity and flexibility. I often adapt it based on what’s in my fridge. Sometimes I swap out the sweet potato for butternut squash, or add in some broccoli florets. The spiralizer is a game-changer, turning vegetables into fun, noodle-like shapes that roast beautifully. The result is a hearty and colorful bowl that's far from boring. Forget those tedious, complicated recipes that drain your energy – this one is all about efficiency and deliciousness.
Why this recipe works for me:
- Speed: The entire process, from prep to table, takes under an hour. This is crucial on those hectic weeknights.
- Health: Quinoa is a fantastic source of protein and fiber, while the roasted vegetables provide a wealth of vitamins and antioxidants. It’s a balanced and nutritious meal that fuels my family and me.
- Flexibility: Feel free to experiment with different vegetables. Whatever's in season or on sale is fair game!
- Taste: The roasted vegetables have a wonderfully caramelized flavor, and the toasted almonds add a delightful crunch. The simple seasoning lets the natural sweetness of the vegetables shine.
- Make-ahead potential: You can roast the vegetables ahead of time and store them in the fridge for a quick assembly later in the week. The quinoa also keeps well, making this a great meal-prep option.
I usually start by prepping all the vegetables – peeling, washing, and spiralizing – while the quinoa simmers on the stove. This takes no more than 15-20 minutes, allowing me to multitask and get things done efficiently. Once everything’s prepped, it’s a simple matter of tossing the veggies with olive oil, herbs, and spices, then roasting until they are tender and slightly caramelized. The aroma filling my kitchen while they roast is a wonderful reward for the minimal effort involved. The final step is combining the cooked quinoa, roasted vegetables, and toasted almonds in a bowl – and voila! Dinner is served. A drizzle of extra virgin olive oil adds a touch of richness and elegance. My family loves it!
This Roasted Spiralized Vegetable and Quinoa Bowl has become more than just a meal; it’s a symbol of efficiency, healthy eating, and delicious family dinners amidst the chaos of everyday life. It’s a recipe that's both satisfying and practical, perfect for the modern woman juggling multiple roles. So, next time you're searching for a quick, healthy, and flavorful dinner, give this recipe a try. You won't be disappointed!
