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Roasted Root Vegetable and Quinoa Bowls || gluten-free, high-protein cold weather healthy comfort food! || Eat Spin Run Repeat

Roasted Root Vegetable + Quinoa Bowls with Balsamic Vinaigrette


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 servings
  • Category: dinner
  • Method: roast

Description

Cozy, grounding and packed with vitamins and minerals to keep your immune system strong, these Roasted Root Vegetable + Quinoa Bowls are the ultimate healthy comfort meal.


Ingredients

For the chicken:

  • 250g raw boneless skinless chicken breasts (I used MeatMe sustainably sourced chicken – #eatlocal for the win!)
  • 2 tsp olive oil or avocado oil
  • ½ tsp dried herbs of choice, sea salt and black pepper, to season

For the roasted vegetables:

  • 2 cups peeled and cubed pumpkin, butternut squash, or other winter squash
  • 1 1/2 cups peeled and diced purple beets
  • 1 tbsp olive oil or avocado oil
  • 2 tsp dried herbs or 2 tbsp fresh herbs of choice, sea salt and black pepper, to season

For the rest:

  • ½ cup uncooked quinoa + 1 ¼ cups water
  • 2 cups shredded Brussels sprouts
  • 2 cups shredded baby greens
  • 2 tsp each extra virgin olive oil and balsamic vinegar
  • 1 tbsp pepitas (I used Navitas Organics Superfood+ Chia Rosemary Pumpkin Seeds)
  • 1 tbsp hemp seeds

Instructions

  • Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
  • Place the chicken on one baking sheet. Brush lightly with oil, then season with herbs, pepper + sea salt. Bake for ~30 minutes or until cooked throughout.
  • In a large bowl, toss the sweet potatoes and beets in oil, herbs, sea salt and black pepper. Scatter them in a single layer on the 2nd baking sheet and roast for 25-30 minutes, stirring occasionally. If you want to make them a little crispy, switch to the broil setting for the last 3-5 minutes.
  • Boil the quinoa in water according to package directions.
  • In a bowl, toss together the shredded Brussels sprouts, shredded greens, olive oil, balsamic vinegar and pepitas.
  • Drain the excess water off the quinoa and use it to line the bottom of 2 bowls.
  • Once the vegetables and chicken have cooked, distribute them evenly between the bowls, followed by the Brussels sprout slaw.
  • Sprinkle with hemp seeds and additional pepitas, then serve.