Roasted Root Veggie & Quinoa Bowl |
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By Sarah's Village
Provides fiber, protein, and antioxidants to fuel energy, balance blood sugar, and nourish gut health
Ingredients:
2 cups cubed sweet potatoes
2 cups cubed beets or carrots
1 tbsp olive oil
1 tsp rosemary or thyme
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups kale or spinach
1 tbsp pumpkin seeds (pepitas)
Drizzle of tahini or lemon juice
Instructions:
Preheat oven to 400°F (200°C). Toss sweet potatoes and beets with olive oil and rosemary. Roast 25–30 minutes until tender.
Cook quinoa in broth according to package (about 15 minutes).
In bowls, layer quinoa, roasted veggies, and greens.
Top with pumpkin seeds and drizzle with tahini or lemon.
