Roasted Winter Vegetable Quinoa Bowls

Published on: January 11, 2021

  • 1½ pounds root vegetables (mix of carrots, potatoes, parsnips, sweet potatoes, etc.), peeled and cut into roughly 1-inch pieces
  • 3 tablespoons organic red palm oil (such as Nutiva)
  • 1 onion, coarsely chopped
  • ½ teaspoon smoked Spanish paprika
  • ½ teaspoon ground cumin
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed
  • 1½ cups water
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, grated
  • 3 cups baby arugula
  • 1 avocado, diced
  • ¼ cup smoked almonds, chopped
  • Flaky sea salt, for garnish (optional)

These hearty roasted winter vegetables are made rich and buttery, thanks to red palm oil. On their own, they make a delicious side dish. Here, we’ve paired them with quinoa, a quick-cooking gluten-free grain that’s also a complete protein, for a satisfying plant-based meal.

Preheat oven to 425°F.

Place red palm oil in a roasting pan or rimmed baking sheet. Place in the oven for 5 minutes or until the oil has melted. Remove from oven. Add vegetables, onion, smoked Spanish paprika, cumin, salt, and pepper, tossing to coat. Spread in an even layer. Roast 30 minutes or until tender and caramelized, tossing after 15 minutes.

Meanwhile, combine quinoa, water, and a generous pinch of salt in a medium saucepan. Bring to a boil. Stir, cover, reduce heat to low, and simmer 10 minutes. Remove from heat and let stand 10 minutes or until liquid is absorbed. Fluff with a fork.

In a large bowl, whisk olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and arugula, tossing to coat. Divide among 4 shallow bowls. Top evenly with roasted vegetables, avocado, and almonds. Sprinkle with flaky sea salt, if desired.

Serves 4.

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