Roasted Winter Vegetable Quinoa Bowl

Roasted Winter Vegetable Quinoa Bowl
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4
  • 5 large carrots, sliced into 2" pieces
  • 1 large onion, sliced into ½" pieces
  • 7-10 medium golden beets, scrubbed clear and quartered
  • 1 lb brussels sprouts, halved
  • 1 fennel bulb, sliced into ½" pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt and freshly ground pepper
  • 2 cups cooked quinoa (follow package directions)
  • 1 15.5 oz can white beans, rinsed and drained
  1. Preheat oven to 425F.
  2. Place all the cut vegetables onto a large sheet tray. Toss with olive oil, salt and pepper until everything is evenly coated with the oil and seasoning.
  3. Roast in the oven for about 30 minutes or until vegetables are golden and tender.
  4. While vegetables roast, mix together the quinoa and white beans. Taste and season with salt and pepper if needed.
  5. Serve about ¾ cup of the quinoa mixture into a bowl and top with a generous 1 cup of the roasted vegetables. Serve immediately.