I love making veggie bowls because they’re so simple, and you can really be creative. The grain I chose for this bowl is quinoa and I added in roasted potatoes, brussel sprouts, and cauliflower, which are all seasoned differently. I also put a scoop of hummus, which pairs nicely with roasted veggies. Enjoy!
Ingredients
1 small bag (1.5 pound) of mini yellow potatoes
Extra virgin olive oil to coat
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
1 medium head of cauliflower -cut into medium sized pieces
Extra virgin olive oil to coat
1 1/2 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Brussel sprouts -cleaned and cut in half
Extra virgin olive oil to taste
Juice from 1 medium ripe lime
Salt and black pepper
Uncooked quinoa
Hard boiled eggs -cut in half
Hummus -flavour of your choice
Mini naan bread
Sliced lime
Directions
- Boil the potatoes until they’re easy to pierce with a fork.
- Drain the water and cut the potatoes in half.
- Line two cookie sheets with parchment paper.
- Pre-heat the oven to 375 degrees F.
- Using a large bowl, mix together the potatoes, oil, garlic powder, onion powder, salt, and black pepper. Mix well.
- Put the potatoes on the cookie sheet in a single layer.
- Using the same bowl, mix together the cauliflower, oil, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix well.
- Put the cauliflower on the cookie sheet in a single layer.
- Clean the bowl with paper towels and mix together the brussel sprouts, oil, lime juice, salt, and black pepper. Mix well.
- Put brussel sprouts on the cookie sheet in a single layer.
- Bake for 30-35 minutes. Mix often.
- As the veggies roast, make the quinoa as per the directions on the box and the hard boiled eggs.
- When everything is cooked, build your bowl.
- Add in some hummus and serve with naan bread and lime slices.
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