Roasted Winter Vegetable & Quinoa Bowls

A hearty bowlful of roasted veggies, quinoa, and avocado

It's hard to eat healthy this time of year. There's the biggest meal of the year right around the corner, upcoming holiday parties, and a general mentality to let loose and indulge. We've been digging into our fair share of cold-weather (i.e. rich and heavy) winter dishes as the temperatures cool down, but these quinoa and vegetable bowls have also been making it into the weekly dinner rotation. The basic components are quinoa and roasted winter vegetables, but we've been customizing them with different garnishes like creamy avocado, salty feta cheese crumbles, and fried eggs. The bowls are incredibly filling and comforting in the cold weather and are a great healthy meal to balance out all the decadence of the holidays. Come the New Year, this will be a perfect dish to add to our cleanse week.


Related Recipes:
- Grilled Vegetable Burrito Bowls
- Turkey & Quinoa Stuffed Peppers
- Ojai Raw Veggie Salad


Roasted Winter Vegetables & Quinoa Bowls:
Ingredients
- 1 small butternut squash, peeled, seeds removed, and diced
- 2 bunches carrots, peeled and chopped
- 1/2 lb. brussels sprouts, halved
- 1 red onion, peeled and cut into 1/2" thick rings
- 1 avocado, thinly sliced
- 1 c. quinoa
- 1 1/4 c. water
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
- salt
- pepper
- feta cheese, microgreens, fried eggs to garnish

Recipe

• Preheat the oven to 400F.
• Toss the vegetables with thyme, olive oil, salt, and pepper and arrange on two large baking sheets.
• Roast the vegetables, turning with a spatula once or twice, for 30-35 minutes, or until tender and caramelized.
• Meanwhile, combine the quinoa, water, and a pinch of salt in a small pot. Bring to a boil, lower to a simmer, and cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
• To serve, divide the quinoa into bowl, top with roasted vegetables, avocado slices, crumbled feta, microgreens, and fried eggs.

Serves four-five