Description
Winter quinoa bowls showcase Mediterranean flavors with roasted root vegetables and herbed quinoa. Warm spices and creamy tahini drizzle create a nourishing meal that connects you to comforting seasonal ingredients.
Ingredients
Scale
Main Vegetables:
- 2 cups (473 ml) chopped butternut squash
- 1 cup (237 ml) chopped beets
- 1 cup (237 ml) broccoli florets
- 4 cups (946 ml) chopped kale
Protein:
- 1 cup (237 ml) chickpeas
- 1 cup (237 ml) cooked quinoa
Seasonings and Dressing Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) sea salt
- ½ teaspoon (2.5 ml) fresh cracked pepper
- ½ teaspoon (2.5 ml) garlic powder
- ½ teaspoon (2.5 ml) smoked paprika
- ¼ teaspoon (1.25 ml) smoked paprika
- 1 tablespoon (15 ml) tahini
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) miso paste
- ½ teaspoon (2.5 ml) garlic powder
- 1 juice of ½ a lemon
- 1–2 tablespoons (15-30 ml) water (to thin)
Instructions
- Fire up the oven to a scorching 425ºF, preparing a robust roasting environment for the butternut squash and beets.
- Generously coat the chopped vegetables with olive oil, then lavishly sprinkle sea salt, cracked pepper, garlic powder, and smoked paprika across their surfaces.
- Thoroughly toss the vegetables to ensure even seasoning, then spread them across a baking sheet for uniform roasting.
- Slide the baking sheet into the heated oven and roast for 35 minutes, midway pausing to shuffle the vegetables, ensuring they transform into tender, caramelized morsels.
- While vegetables roast, set up a steamer basket atop a pot with a shallow water reservoir.
- Nestle the broccoli and kale into the steamer basket, covering and allowing them to gently steam for 5-6 minutes until the broccoli reaches perfect tenderness.
- Once steamed, delicately splash the greens with a bright burst of lemon juice.
- In a separate bowl, tumble the chickpeas with a harmonious blend of sea salt and smoked paprika, ensuring each legume is evenly embraced by the spices.
- Craft the creamy dressing by whisking tahini, lemon juice, apple cider vinegar, miso paste, and garlic powder in a small mixing vessel.
- Gradually introduce water, stirring until the dressing reaches a luxuriously smooth and pourable consistency.
- Construct the bowls by first laying a foundation of steamed kale, then artfully arranging quinoa, roasted vegetables, broccoli, and seasoned chickpeas.
- Finish by drizzling the tahini dressing generously over the composed bowl, creating a visually stunning and flavor-packed meal ready to be devoured immediately.
Notes
- Roasting vegetables at high heat caramelizes their natural sugars, creating deeper, richer flavors and a gorgeous golden-brown exterior that adds incredible texture to the quinoa bowl.
- Steaming broccoli and kale quickly preserves their bright green color, nutrient density, and crisp-tender texture while preventing overcooking and maintaining maximum nutritional value.
- Seasoning chickpeas with smoked paprika provides a smoky, warm undertone that complements the earthy roasted vegetables and adds protein-packed crunch to the dish.
- Whisking tahini dressing with miso paste creates a creamy, umami-rich sauce that binds all ingredients together, balancing the bowl’s complex flavor profile with tangy and savory notes.
- Layering different cooking techniques like roasting, steaming, and seasoning transforms simple ingredients into a vibrant, nutrient-dense meal that looks as spectacular as it tastes.
- Preparing this bowl takes under 45 minutes and offers a flexible template for using seasonal vegetables, making it an ideal quick weeknight dinner or meal prep option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg