Roasted Veggie Winter Bliss Bowl
My Roasted Veggie Winter Bliss Bowl will brighten your menu and fuel you through the cold months!
Servings: 2
Ingredients
- 2 cups red quinoa, cooked in broth for best flavor
- 1 cup French lentils, cooked in broth for best flavor
- 1 cup small Brussels sprouts, trimmed and halved
- 2 small beets, peeled and quartered
- 1/2 yellow bell pepper, chopped
- 10 cherry tomatoes
- 1 cup butternut squash, diced
- handful green beans, trimmed
- 1/4 red onion, cut into 1" pieces, layers separated
- handful mushrooms, trimmed and halved or quartered
- olive oil
- salt and fresh cracked black pepper
tahini dressing
- 1/4 cup tahini
- water
- juice of 1/2 lemon
Instructions
- Preheat oven to 375F
- Toss the vegetables in a generous amount of olive oil and season with salt. Arrange in a single layer on a baking sheet and roast for about 20-30 minutes, until everything is nice and tender and just beginning to brown. They will be so flavorful they won't need any other seasoning.
- Whisk the tahini and lemon with enough water to thin it to drizzling consistency. Taste and add more lemon if you'd like.
- Divide the warm quinoa and lentils between two bowls. Top with the roasted vegetables.
- Drizzle with the tahini lemon dressing and dig in!
Nutrition
Calories: 651 kcal · Carbohydrates: 96 g · Protein: 29 g · Fat: 20 g · Saturated Fat: 3 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 7 g · Sodium: 114 mg · Potassium: 1.845 mg · Fiber: 22 g · Sugar: 14 g · Vitamin A: 8.314 IU · Vitamin C: 134 mg · Calcium: 177 mg · Iron: 11 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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