fall veggie quinoa bowls (vegan + gluten free!!)

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How was your Thanksgiving?!



Our Thanksgiving was wonderful! Filled with great people and delicious food. T’was also nice to take a little time off from the internet. I was around on InstaStories but I took a little break from blogging (sorry!). We were at Tom’s parent’s house Wednesday through Saturday evening, then Sunday we were super productive and did all these things:

  1. Cleaned the house
  2. Did laundry
  3. Organized/cleaned out the fridge
  4. Organized/cleaned out the pantry
  5. Planned meals for the week
  6. Went grocery shopping
  7. Ran 3 miles then did some back and arm weight exercises
  8. Picked up garland and cinnamon pumpkin donuts
  9. Decorated our house for Christmas
  10. Made watercolor Christmas cookies
  11. Watched a bunch of professional football because we are in a fantasy football league with my family and are now super into it ha!

GREAT DAY Y’ALL. I also edited these photos on Sunday but then fell asleep and had to write this post on Monday. Hence why I’m posting this on Tuesday 🙂

Any who, are you sick of turkey?! In need of a big bowl full of deliciously roasted veggies?! WELL I’ve got you covered today with these super tasty and healthy roasted fall veggie quinoa bowls!



What’s in these delicious veggie quinoa bowls?! SO MANY GOOD THINGS. Like…

Tri-color quinoa

Roasted carrots and sweet potatoes

Crispy brussels sprouts

Cooked baby spinach

The most delicious maple dijon tahini sauce > BEST PART OF THESE VEGGIE QUINOA BOWLS

__________________________________

Sound good?! It’s also easy to make!! Basic instructions here:

  1. Coat the carrots and sweet potatoes in olive oil, maple syrup, plus s&p then ROAST.
  2. Cook the quinoa
  3. Coat the brussels sprouts in dijon mustard plus s&p then sauté in olive oil. Add baby spinach to the pan when the brussels sprouts are almost done then cook with the lid on until spinach is wilted.
  4. Whisk dressing ingredients together in a small bowl.
  5. Assemble bowls: quinoa + roasted carrots and sweet potatoes + sautéed brussels sprouts and spinach then drizzle dressing all over the place and EAT.

Think you can do it?! I know you can. Also, these veggie quinoa bowls are totally customizable! Don’t like carrots? or sweet potatoes? or brussels sprouts?! Add in veggies you DO LIKE. So fun. Recipe time 🙂



Print

fall veggie quinoa bowls

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

fall veggie quinoa bowls

  • 1 medium sweet potato, peeled and sliced into bite-sized chunks
  • 2 cups sliced carrots (about 6 large carrots)
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups dry quinoa, rinsed well and drained
  • healthy pinch sea salt and black pepper x 2
  • 16 oz brussels sprouts, trimmed and halved
  • 1 1/2 tablespoons dijon mustard
  • 4 oz baby spinach, roughly chopped
  • toppings: maple dijon tahini sauce (below) and chopped parsley

maple dijon tahini sauce

  • 1/2 cup tahini
  • 1 lemon, juiced
  • 2-3 tablespoons maple syrup
  • 2-3 tablespoons dijon mustard
  • optional: 1-3 tablespoons water, for thinning

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, combine sweet potato chunks, sliced carrots, maple syrup, 1 tablespoon olive oil, and a healthy pinch sea salt and black pepper. Toss to coat. Spread sweet potatoes and carrots out on a parchment paper lined baking sheet then roast for 30 minutes, tossing half way through.
  3. Prepare quinoa according to package instructions while veggies are roasting.
  4. In medium bowl, toss together trimmed and halved brussels sprouts with dijon mustard plus a healthy pinch sea salt and black pepper until well coated. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add coated brussels sprouts to the skillet then sauté about 10 minutes or until starting to char/crisp up. Add roughly chopped spinach on top of brussels sprouts, cover skillet with a lid, then cook the spinach about 5 minutes or until wilted. Remove lid, mix brussels sprouts with cooked spinach then remove skillet from heat.
  5. Make the maple dijon tahini sauce: In a measuring cup or small bowl, whisk together tahini, lemon juice, maple syrup, and dijon mustard until smooth. If sauce is too thick, whisk in water, 1 tablespoon at a time, until sauce reaches your desired consistency.

  6. Assemble bowls: Add base layer of cooked quinoa to a low bowl, top with roasted sweet potatoes and carrots plus sautéed brussels sprouts and spinach. Drizzle maple dijon tahini sauce over top then garnish with chopped parsley. ENJOY.

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your roasted fall veggie quinoa bowls in action. Peace, friends!

– a

p.s. more bowl recipes here!

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