Roasted Vegetable Grain Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 713 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 10 grams
- Sugar
- 8 grams
- Protein
- 18 grams
- Total: 40 min
- Active: 30 min
Ingredients
1/2 acorn squash, seeds scraped out, flesh cubed (unpeeled)
2 turnips, peeled and cubed (or halved baby turnips)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound Brussels sprouts
3/4 cup whole-milk Greek yogurt
Juice of 1 lime (about 2 tablespoons)
1 small jalapeno pepper, stemmed, seeded for less heat
1/2 cup packed fresh cilantro
1/4 cup packed fresh dill
1 12-ounce bag frozen quinoa (about 3 cups)
1/2 cup roasted salted pepitas
Directions
- Position racks in the middle and lower third of the oven and place a baking sheet on each rack; preheat to 450˚ F. Combine the squash, turnips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; spread in a single layer on the lower baking sheet in the oven. Reserve the bowl.
- Trim and halve the Brussels sprouts (or quarter if large). Add to the bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and a generous grinding of pepper. Spread in a single layer on the other hot baking sheet.
- Roast the vegetables until tender and browned, stirring once, 20 to 25 minutes for the Brussels sprouts and 25 to 30 minutes for the squash and turnips.
- Meanwhile, puree the yogurt, lime juice, jalapeno, cilantro, dill and a big pinch each of salt and pepper in a blender; season with more salt and pepper. Heat the frozen quinoa as the label directs.
- Divide the quinoa among bowls and top with the roasted vegetables and pepitas in separate sections. Drizzle with some of the dressing and serve the rest on the side.