Description
A cozy quinoa bowl featuring roasted sweet potatoes and Brussels sprouts, topped with creamy avocado and fresh parsley.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley
- 1 avocado, sliced (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced sweet potatoes and halved Brussels sprouts. Add olive oil, salt, pepper, garlic powder, and smoked paprika. Toss until coated.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, tossing halfway through for even browning.
- While the vegetables roast, rinse quinoa under cold water.
- In a saucepan, cook quinoa according to package instructions (about 2 cups of water or broth per cup of quinoa).
- Once cooked, fluff quinoa with a fork.
- In a serving bowl, combine fluffed quinoa with roasted veggies.
- Add chopped parsley and adjust seasonings to taste.
- Top with avocado slices, if desired. Serve warm.
Notes
Prep veggies ahead of time and make sure to rinse quinoa to enhance its flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato, Brussels sprouts, quinoa bowl, healthy meal, vegetarian recipe