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Make Ahead Roasted Vegetable & Microgreens Quinoa Bowl
An easy, make-ahead meal, to keep you on track for your dietary and healthy living goals.
Prep Time 1 Hour
Servings
servings
Ingredients
Prep Time 1 Hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 F and place a rimmed baking sheet in oven as it heats. Toss sweet potatoes with 2 tablespoons oil and salt. Spread out on hot baking sheet and roast until tender when poked with fork, about 20 - 30 min.
  2. Toss brussels sprouts and onion in 1 tablespoon oil and balsamic vinegar if using. Arrange cut side down on pan, sprinkle with salt and place in oven with sweet potatoes. Roast about 20 min, til tender when poked with fork.
  3. While vegetables are roasting, cook quinoa with water/stock per package directions.
  4. To assemble bowl: Mix large handful of salad greens with ¾ cup quinoa as base. Layer roasted vegetables, raw chopped vegetables, Kale and Red Cabbage microgreens (and Sweet Peas chopped, if using), Sunflower seeds and feta cheese. Drizzle with balsamic dressing of choice
  5. To store: Once everything is cooked, store in refrigerator in separate containers ready to assemble. Keeps well for up to a week. To go: pack dressing, sunflower seeds and feta separately from bowl items to prevent greens getting soggy.