These roasted root vegetables with quinoa are flavorful, simple to put together and budget friendly. Comprised of roasted beets, radishes, sweet potatoes and red onion over quinoa with a honey balsamic dressing.
Jump to RecipeGreat seasonal bowls-
I try my best to eat seasonal as the food tastes better, the prices are cheaper and a lot of the time I can find great local produce.
Most root vegetables are in season from fall through spring, making this root veggie bowl the perfect dinner or lunch for your upcoming week.
How to use this as a meal prep option-
To make into a meal prep option, just distribute cooked ingredients into 5 bowls. I suggest using glass bowls so you can grab it from the fridge and heat in the microwave. If you don’t have glass meal prep bowls, just be sure to transfer into something microwave friendly before heating (or heat in a pan on the stove).
Helpful cooking materials for this meal:
Instant Pot- for quinoa (if you don’t have an instant pot, you can follow stove top directions).
Baking Sheets
Parchment Paper or Baking Sheet Liners
Cutting Board
Sharp knives
Check out the recipes below if you are looking for more seasonal meals-
Roasted Root Vegetables in action-
Enjoy, friends!
Roasted Root Vegetables with Quinoa
Equipment
- baking sheets (2)
- Instant Pot (optional for quinoa)
Ingredients
Roasted Vegetables
- 2 small/medium sweet potatoes diced
- 3 beets diced
- 3 medium/large carrots chopped
- 1 cup radishes diced into fourths
- 1/2 red onion diced
- 2 tbsp olive oil
- 1/2 tsp sea salt
Quinoa
- 1 cup quinoa
- 1 cup water or broth
Honey balsamic dressing
- 1 tbsp honey or maple syrup
- 1/4 cup balsamic vinegar
Spinach (or kale)
- 1 tbsp coconut oil or olive oil
- 6 cups spinach
Instructions
Roasted Vegetables
- Preheat the oven to 425 degrees.
- Wash and dice all veggies into about 1/2 – 1 inch size pieces.
- Place veggies on 2 lined baking sheets, spreading out as much as possible so veggies aren't overlapping.
- Distribute the olive oil among both pans. Add the salt and using your hands, mix together making sure veggies are well coated.
- Place veggies in the oven for 15 minutes.
- After 15 minutes, remove veggies and stir. Place back in the oven for 15 minutes.
- After 15 minutes, remove the veggies, and pour the balsamic dressing over both sheet pans. Mix well and return to the oven for the last 10-15 minutes of baking.
- Remove from the oven once cooked through and veggies are soft.
Quinoa
- While your veggies are roasting, cook quinoa according to package directions, or follow instant pot directions below.
- Instant Pot Quinoa: Rinse the quinoa in a fine mesh strainer, under cool water. Place in the empty instant pot and add the 1 cup water or broth. Cover and seal. High pressure cook for 3 minutes, then allow it to naturally release for 10 minutes. Carefully release any remaining pressure, remove the lid and fluff with a fork.
Balsamic Dressing
- While the veggies and quinoa are cooing, mix together the honey (or maple syrup if vegan) and balsamic dressing. Adjust to taste.
Sauteed Spinach (or kale)
- Start cooking your spinach immediately after you add the balsamic dressing to your veggies (the last 10 minutes of cooking).
- Warm a pan over medium/low heat and add oil of choice (coconut oil, olive oil, spray). Place spinach in the warm pan and cook until wilted to your liking. The spinach melts down a lot so you will have to work in a few batches (depending on how much spinach you want to add to your bowls). I added about 2 cups per batch, finishing after 3 batches.
Assembly:
- Add quinoa, cooked veggies and spinach to a plate/bowl and enjoy warm.
- **If you are making this as a meal prep see notes below.
- Optional toppings: I've added avocado, hummus and kimchi to these bowls and they all tasted amazing. I've also eaten them as is and they are just as good! If you find you need more balsamic dressing, just make another batch and keep it in a container or mason jar until you need it. Refrigerate any leftovers. Add the dressing to your bowl before warming.
Notes
To meal prep:
After cooking everything, add 1/2 cup quinoa, 1 1/4 cup cooked vegetables and spinach to 5 bowls. Cover and refrigerate for up to 5 days. Heat in the microwave or on the stove top. You may want to make another batch of the honey balsamic dressing to top your bowls as you heat them throughout the week. Or, add some of the optional toppings listed above!Pin these roasted root vegetables to your favorite Pinterest board for later!
Disclaimer: There may be affiliate links in this post! By purchasing through the link provided, I may earn a small commission, at no extra cost to you. However, I will ONLY recommend products that I love and use. Thank you for your support! π
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