Saturday, November 5, 2016

Autumn Roasted Vegetable Quinoa Bowl Recipe


Our family just spent a month in Texas (glory!) and by the third week I missed cooking SO BADLY. We ran up to Whole Foods for inspiration and ingredients to pull together this delicious meal. As soon as the weather cools off, I'm ready for HEARTY meals and roasted vegetable sides. This recipe is the best of both worlds. 

This recipe would be fine without the chicken, but we needed a little extra protein for the hungry husband. I ended up buying Annie's Roasted Garlic Dressing instead of making my own because we were pressed for time with the kiddos bath + bedtime. The linked recipe above has one if you prefer to make your own. 

All that to say, we'll definitely be making it again! The dressing is a nice touch and pop of flavor. Honestly, the colors alone make this dish inspiring and beautiful.  Feel free to sub out the veggies you have on hand or the you prefer. You really can't go wrong. Recipe below.

Feeds 4-6

Ingredients:
2 large red beets
1 bunch of rainbow carrots 
1 small sweet potato
1 head of broccoli
1/2 head of cauliflower
1 bunch of kale
1/4 cup roasted & salted pepitas (optional. they're the green pumpkin seeds you can find in the bulk bins at Whole Foods)
4 chicken breasts
1 cup quinoa
sea salt and pepper, olive oil

Directions:
1. Preheat oven to 425 degrees and boil water. Blanch washed and peeled beets, followed by washed & peeled carrots. You can use the same water. 
2. Rinse and cook 1 cup quinoa in 2 cups of water or chicken broth. 
3. Chop broccoli, cauliflower and sweet potatoes. Toss in olive oil, salt and roast for 10-15 minutes. 
4. Kale prep: de-stem, tear to desired piece size and massage in olive oil. Sprinkle with garlic salt. Roast until crispy (or slightly wilted if you don't like kale crunchy) 5-10 minutes. 
5. Once carrots and beets are blanched, slice and toss in a little olive oil + sea salt. Put carrots on baking sheet with broccoli and cauliflower and reuse the baking sheet used for chard for beets. Roast both pans for 15-20 minutes, tossing/flipping halfway though. 
6. While you're slaving over the hot stove and oven, have your sioux chef grill your chicken ;)
7. Arrange all ingredients in bowl or plate for a delicious and filling healthy meal. Optional: drizzle with roasted garlic dressing and sprinkle with pepitas. 



This dish is GREAT served with this go-to beer cocktail recipe. 


love.

4 comments:

  1. It's nice to see this healthy bowl of goodness. I want this now.

    Penelope
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