A simple quinoa bowl full of fall vegetables and a thick and creamy dressing!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:serves 3-4 people
Category:Dinner
Diet:Vegan
Ingredients
BOWLS:
1 cup quinoa
1 delicata squash, sliced in half and then sliced into 1/2-inch chunks
1 lb. brussels sprouts, sliced in half
2 Tbsp. olive oil
salt + pepper
1 large cooked beet*, cut into chunks
sliced almonds, to top
SAUCE:
2 Tbsp. smooth almond butter
2 Tbsp. olive oil
1 Tbsp. maple syrup
1/2 – 1 tsp. minced rosemary
salt + pepper
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Cook quinoa according to package directions. Once cooked, season with salt and pepper, and set aside.
While the quinoa is cooking, place sliced delicata squash and brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized and tender. Set aside.
Make the sauce: Whisk almond butter, olive oil, maple syrup, rosemary, salt, and pepper together. It should be thick yet pourable. If it’s too thick, add additional olive oil or water to thin.
Make the bowls: Add quinoa and cooked veggies to a large bowl and season with salt and pepper. Toss with sauce. Top with sliced almonds.
Notes
*You can roast a raw beet if desired. Or use canned beets. Just make sure they’re flavorless.