Fall Roasted Veggie Bowls

Fall Roasted Veggie Bowls

-1 cup of quinoa, rinsed

-1 sweet potato, washed and diced

-4 carrots, peeled and diced or cut lengthwise

-1/2 a red onion, roughly chopped

-1 delicata squash, washed, sliced lengthwise, seeds removed, and diced

-2 beets, peeled and diced

-optional, 2 potatoes (russet/gold/yukon), diced

-2 tablespoons of olive oil

-1 teaspoon of sea salt

-3 cups of washed, massaged kale with a pinch of sea salt

-optional, 1 cup of fresh veggies, cucumbers/tomatoes etc. 

-1/2 cup hummus

 

Pre-heat oven to 425 degrees. Wash and chop all veggies. Prepare a baking sheet with parchment paper. Toss your diced veggies in olive oil & sea salt and arrange on pan. Bake for 30-35 minutes, turning part way. Rinse quinoa and cook per package directions. Wash, tear and massage kale, set aside. Assemble your roasted veggie bowls by starting with quinoa, add roast veggies, top with kale and any fresh veggies of choice (cucumber/tomato etc.) and a spoonful of hummus, enjoy!


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