Roasted Vegetable & Quinoa Harvest Bowls
Recipe Type:
Vegan
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Butternut squash
8.83 oz
Brussels sprouts
5.30 oz
red onion
5.30 oz
bell pepper
7.06 oz
Quinoa
2 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
paprika
1 tsp
cumin
2 tbsp
lemon juice
0.71 oz
fresh parsley
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Peel and chop the butternut squash into small cubes.
Step 3
Trim the Brussels sprouts and cut them in half.
Step 4
Slice the red onion and bell pepper into thin strips.
Step 5
In a large mixing bowl, combine the butternut squash, Brussels sprouts, red onion, bell pepper, olive oil, salt, black pepper, garlic powder, paprika, and cumin. Toss well to coat the vegetables with the spices and oil.
Step 6
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
Step 7
While the vegetables are roasting, cook the quinoa according to the package instructions.
Step 8
Once the vegetables and quinoa are cooked, assemble the bowls by dividing the quinoa and roasted vegetables among four serving bowls. Drizzle with lemon juice and sprinkle with fresh parsley.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
35 g
(140
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 220.5 IU | 24.5% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.5435 g | 0.31% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 4.41 mg | 0.88% |
| Iron | 0.1764 mg | 0.04% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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