Description
A vibrant and nourishing bowl featuring roasted seasonal vegetables, wholesome grains, and fragrant anti-inflammatory spices.
Ingredients
Scale
- 2 Sweet potatoes, chopped
- 2 Carrots, chopped
- 1 Bell pepper, chopped
- 1 lb Brussels sprouts, halved
- 1 cup Chickpeas, drained and rinsed
- 1 cup Quinoa (or brown rice/farro)
- 2 tbsp Olive oil
- Salt to taste
- Pepper to taste
- 1 tsp Turmeric
- 1 tsp Ginger, grated
- 1 tsp Cumin
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the seasonal vegetables into bite-sized pieces, placing them into a large mixing bowl.
- Drizzle olive oil over the vegetables, followed by salt, pepper, and anti-inflammatory spices. Toss well.
- Spread the seasoned vegetables on a baking sheet and roast for 25 to 30 minutes until tender and caramelized.
- Cook your quinoa or chosen grain according to package instructions.
- Assemble the bowl by starting with grains, adding roasted vegetables on top, followed by chickpeas.
- Garnish with fresh herbs and serve warm.
Notes
Make ahead by roasting your vegetables and cooking grains a day prior. Store separately in the fridge for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: harvest bowl, anti-inflammatory, vegan, roasted vegetables, quinoa, comfort food