Description
Warm your heart and soul with this delightful bowl of roasted vegetables, quinoa, and kale, perfect for chilly winter nights.
Ingredients
Scale
- 1 cup quinoa
- 1 cup Brussels sprouts, halved
- 1 cup sweet potatoes, diced
- 2 cups kale, stems removed
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place Brussels sprouts and sweet potatoes on the lined baking sheet. Drizzle with olive oil and sprinkle with garlic powder and smoked paprika.
- Roast in the preheated oven for 25-30 minutes until tender and caramelized.
- Rinse quinoa under cold water. In a pot, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until fluffy.
- While everything cooks, drizzle kale with olive oil and massage gently until softened.
- In each bowl, start with quinoa as the base, layer on roasted veggies, add kale on top, and finish with nuts or seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg