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The Maple Roasted Root Veggie & Quinoa Bowl is a celebration of seasonal flavors, combining the earthy sweetness of roasted root vegetables with the nutty texture of quinoa. This dish not only serves as a nutritious meal but also warms the soul, making it a perfect choice for colder months. Packed with vitamins, minerals, and wholesome ingredients, this bowl is a powerhouse of nutrition, appealing to those seeking a healthy, satisfying meal. With its vegan and gluten-free qualities, it caters to a wide array of dietary preferences, ensuring that everyone can enjoy its comforting goodness.

Maple Roasted Root Veggie & Quinoa Bowl

Discover the vibrant and nourishing Maple Roasted Root Veggie & Quinoa Bowl, perfect for chilly days! This delightful dish combines roasted root vegetables like carrots, sweet potatoes, and beets with fluffy quinoa, providing a satisfying and nutritious meal. Enhanced with maple syrup, sautéed kale, and crunchy walnuts, it’s a feast for both the eyes and the palate. Ideal for various dietary preferences, it's a wholesome option that warms the soul and offers a bounty of health benefits. Enjoy crafting this colorful, delicious bowl and indulge in wholesome goodness!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

2 medium carrots, diced into bite-sized pieces

1 medium sweet potato, peeled and cut into 1-inch cubes

1 medium parsnip, peeled and diced

1 medium beet, peeled and cut into 1-inch cubes

2 tablespoons olive oil, plus extra for sautéing

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1 cup kale, chopped into bite-sized pieces

1/4 cup walnuts, toasted and roughly chopped

Optional: 1/4 cup feta cheese or crumbled plant-based cheese for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures a hot environment for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced carrots, sweet potato, parsnip, and beet. Ensure they are cut into uniform sizes for even cooking.

      Season the Veggies: Drizzle the vegetables with olive oil and maple syrup. Sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything gently but thoroughly to ensure the vegetables are well-coated in the seasoning.

        Roast the Veggies: Spread the seasoned vegetables evenly on a lined baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, stirring the vegetables halfway through for even cooking.

          Cook the Quinoa: While the vegetables are roasting, bring a medium saucepan of vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

            Prepare the Kale: In a separate skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for about 3-4 minutes, or until it is just wilted. Stir occasionally to prevent burning.

              Assemble the Bowl: To serve, layer the cooked quinoa in bowls, followed by the roasted root vegetables and the sautéed kale. Top with toasted walnuts for added crunch and, if desired, sprinkle crumbled feta cheese on top.

                Serve and Enjoy: For an extra touch of flavor, drizzle with a hint of additional maple syrup or olive oil before serving. Enjoy your nourishing and delicious Maple Roasted Root Veggie & Quinoa Bowl!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: To enhance the visual appeal, consider serving the bowl on a rustic wooden board, with each ingredient made visible in colorful layers. Garnish with fresh herbs like parsley or chives for brightness!