Roasted Spiralized Vegetable and Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 tsp Garlic powder
  • 2 Parsnips, large
  • 2 Red onions, medium
  • 1 Sweet potato, medium
  • 1/2 tsp Thyme, dried
  • 1 Yellow bell pepper

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil + more to drizzle, extra virgin

• Nuts & Seeds

  • 1/4 cup Almonds

• Liquids

  • 2 cups Water

Found on inspiralized.com

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 large parsnips, peeled, Blade D, noodles trimmed
• 1 large carrot, peeled, Blade D, noodles trimmed
• 2 medium red onions, peeled, Blade A, noodles trimmed
• 1 yellow bell pepper, Blade A, noodles trimmed
• 1 medium sweet potato, peeled, Blade C, noodles trimmed
• 2.5 tablespoons extra virgin olive oil + more to drizzle
• salt and pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 cup sliced almonds

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the quinoa and water in a medium pot and bring to a boil. Once boiling, cover, reduce heat to medium low and simmer until water absorbs, about 15 minutes. Add water if needed as the quinoa cooks. Fluff up with a fork when done.
• Meanwhile, place all of the spiralized veggies on the baking sheet and add the olive oil, salt, pepper, garlic powder, and thyme. Toss together to combine well. Spread the seasoned veggies out on the baking sheet and roast in the oven for 20-25 minutes or until softened. Halfway through, toss the vegetables.
• While veggies roast and quinoa cooks, place a small skillet over medium-high heat. Once pan is hot, add the sliced almonds and toast for 5 minutes or until fragrant and lightly browned. Set aside in a bowl or plate.
• Place the quinoa and roasted veggies in a large mixing bowl along with the almonds and toss well. Divide into bowls and serve, drizzle with extra olive oil (if desired.)

Nutrition