roasted vegetable quinoa bowl.

Food trends are always popping up, and one of the hottest ones seems to be the “bowl”. While I normally think of bowls as just another vessel, the internet is ablaze with all kinds of bowl recipes. The possibilities are endless, but the formula (can we call it a formula?) is incredibly simple. Start with a grain as your base, add in veggies, top with a dressing, and ta da! Easy peasy lemon squeezy. If you’re feeling really fancy, you can throw in some grilled or roasted meat or fish, tofu, and garnish with all kinds of toppings. The bowl I made was inspired by the roasted veggie quinoa bowl over at i love vegan. I kept it a little simpler than the original recipe, swapping ingredients for what I had on hand and my own personal taste preferences.

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This recipe will look long, but I promise that each component is very simple. And if you want to make this even easier on yourself, make a big batch of quinoa (or your grain of choice) early in the week, and you’ll already be one step ahead! This is clean, crazy filling and super healthy. What a mid week win!

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Look at those colors!

roasted vegetable and quinoa bowl.
adapted from i love vegan. 

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not pictured with the lime because I forgot.

ingredients
roasted broccoli:
2 cups broccoli
1/2 tbsp. grape seed or olive oil
3 cloves garlic (I used leftover roasted garlic cloves that I had on hand, but mincing up fresh ones would be great)
salt and pepper

roasted sweet potatoes:
1 sweet potato (small to medium is best)
1/2 tbsp. grape seed or olive oil
1/2 tsp. paprika
1/2 tsp. chili powder (I used ancho)
salt and pepper

chili lime kale:
2 cups packed kale, destemmed and chopped
1 tsp. grape seed or coconut oil
juice of a half of a lime
1/2 tsp. chili power
sprinkling of crushed red pepper flakes (one quick shake from container)
salt and pepper

quinoa:
3/4 cup rinsed quinoa
1 1/2 cups water or vegetable stock

topping/dressing:
juice and zest of one lime
handful of chopped cilantro

optional “toppers”:
sliced avocado (would be DELICIOUS)
hummus
roasted jungle peanuts

directions

roasting: Preheat oven to 400 degrees and line baking sheets with foil or parchment paper. While oven in preheating, peel and cut the sweet potato into 1/2 inch cubes and cut broccoli into florets. If needed, destem and chop kale at this step as well.

Toss together sweet potatoes, chili powder, paprika, salt, pepper and oil and mix to thoroughly coat. Spread out onto baking sheet, making sure they are not too close together as this will make them steam rather than roast. Mix together broccoli, garlic, salt, pepper and oil in another bowl and spread out on another baking sheet (may use the same one if large enough). Bake for 10-12 minutes and then check and flip the broccoli and sweet potatoes to ensure even roasting. Bake for another 8-10 minutes until cooked through.

quinoa: While vegetables are roasting, prepare quinoa. Rinse and drain quinoa. Add quinoa and vegetable stock or water to a small saucepan and bring to boil. Once boiling, reduce to simmer, cover and let cook for approximately 15-20 minutes, or until all liquid has been absorbed (or according to package directions). Once done, fluff with fork and set aside.

kale: After preparing the quinoa, heat a large skillet with oil to medium high heat. Once heated, add kale and cook for approximately 3-5 minutes or until kale just begins to become tender. Add chili powder, red pepper flakes and lime juice; stir to combine, making sure to stir frequently for another minute or so. Remove from heat and set aside.

assembly: To assemble, scoop 1/2-1 cup of quinoa into each bowl, top with 1/2 each of the broccoli, sweet potatoes and kale. Add in half of zest and juice of lime to each bowl, top with a small palmful of chopped cilantro. I kept everything separate in the bowls in the for the photo, but it’s even more delicious all mixed in. Serves 2.

 

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2 thoughts on “roasted vegetable quinoa bowl.

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