Nutrient-Packed Winter Vegetable Quinoa Bowl
A warm, hearty, and healthy winter meal that combines quinoa, roasted seasonal vegetables, and a zesty tahini dressing.
Ingredients
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup butternut squash, peeled and cubed
- 1 cup brussels sprouts, halved
- 1 medium carrot, sliced into rounds
- 1 small red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to taste
- ¼ cup pomegranate seeds (optional, for garnish)
For the Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp warm water (adjust for desired consistency)
- ¼ tsp cumin
- pinch of salt
Instructions
- Prepare the Quinoa:
- In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Set aside.
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20–25 minutes, flipping halfway, until vegetables are tender and slightly caramelized.
- Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, cumin, and a pinch of salt until smooth.
- Assemble the Bowl:
- Divide quinoa into two bowls. Arrange roasted vegetables on top. Drizzle with tahini dressing.
- Garnish with pomegranate seeds for a pop of color and flavor (optional).
Notes
This bowl is perfect for meal prep or as a fresh, wholesome dinner. Customize with your favorite veggies!
Nutrition
Serving: 400gCalories: 360kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgPotassium: 750mgFiber: 8gSugar: 8gVitamin A: 8000IUVitamin C: 60mgCalcium: 80mgIron: 3mg
