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Nourishing Roasted Root Vegetable Grain Bowl Recipe

Roasted Root Vegetable Grain Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium carrots diced
  • 1 large parsnip diced
  • 1 medium red beet diced
  • 1 sweet potato diced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups cooked quinoa
  • 1 avocado sliced
  • 2 tablespoons tahini

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the root vegetables by peeling and dicing them into uniform chunks.
  3. In a spacious mixing bowl, toss the diced vegetables with olive oil, salt, and pepper.
  4. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
  5. Roast the vegetables for 25-30 minutes, flipping halfway through.
  6. While the vegetables roast, cook the quinoa according to package instructions if you haven't already.
  7. Once the vegetables are tender and caramelized, remove them from the oven and let them cool slightly.
  8. In serving bowls, layer cooked quinoa and top with roasted root vegetables.
  9. Add sliced avocado on top and drizzle with tahini.
  10. Serve immediately and enjoy your freshly made grain bowl!