Black Pepper Roasted Winter Vegetable Quinoa Bowls
This hearty quinoa bowl recipe is packed with roasted veggies and peppery Ranch flavor. It's our favorite veggie bowl recipe for filling bellies, warming hearts and taking the chill out of Fall and Winter nights.
Ingredients(9)
medium sweet potatoes or yams, peeled and diced
2
Brussels sprouts, trimmed and halved
1 lb
olive oil, divided
5 tbsp
2 tsp
kosher salt and ground black pepper, to taste
small head purple cabbage, cored and thinly sliced
¼–½
cooked quinoa
3 cups
apples, cored and cut into medium dice
2
½ cup
Steps(5)
- 1
Preheat the oven to 425°F. Toss sweet potato on a sheet pan with 2 tablespoons of the olive oil and season with 1 teaspoon ranch seasoning mix and a little bit of salt and black pepper, to taste.
- 2
On another sheet pan, toss the Brussels sprouts with 2 more tablespoons olive oil and remaining ranch seasoning mix and salt and black pepper, to taste. Spread out cut side down.
- 3
Roast the vegetables in the oven, one tray on each rack, for about 25 minutes, until lightly browned and cooked through. Shake once and switch trays halfway through cooking.
- 4
While the vegetables are cooking, sauté the cabbage in the remaining tablespoon oil until just lightly wilted, about 3 minutes. Season to taste with salt and pepper.
- 5
To assemble, divide quinoa between four bowls and top with an even amount of the sweet potatoes, Brussels sprouts, cabbage and apples. Drizzle each bowl with about 2 tablespoons of the Black Pepper Ranch and serve immediately.
Ingredient Tips:
Quinoa: Cook in veggie broth instead of water for extra flavor.
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