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In the realm of nourishing meals, the Maple Roasted Root Veggie & Quinoa Bowl stands out as a delightful combination of health, comfort, and flavor. This dish offers a vibrant medley of seasonal root vegetables, harmoniously roasted to bring out their natural sweetness, enhanced by the warm, inviting notes of maple syrup. Perfect for chilly evenings, this bowl not only satisfies the palate but also addresses the hunger for wholesome, nutrient-packed ingredients.

Maple Roasted Root Veggie & Quinoa Bowl

Discover the deliciousness of the Maple Roasted Root Veggie & Quinoa Bowl, a perfect blend of seasonal root vegetables and quinoa, enhanced with the sweetness of maple syrup. This dish not only warms your soul on chilly evenings but is also packed with nutrients, making it ideal for health enthusiasts. The earthy flavors paired with a touch of kale create a colorful, satisfying meal that’s perfect for any occasion. Elevate your dinner with this wholesome delight.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

2 medium carrots, diced

1 medium sweet potato, peeled and cubed

1 medium parsnip, peeled and diced

1 medium beet, peeled and diced

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

1 cup kale, chopped

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: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced carrots, sweet potato, parsnip, and beet.

      Season the Veggies: Drizzle the vegetables with olive oil, maple syrup, dried thyme, garlic powder, salt, and pepper. Toss until well-coated.

        Roast the Veggies: Spread the vegetables out on a lined baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.

          Cook the Quinoa: While the vegetables are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

            Prepare the Kale: In a separate skillet, lightly sauté the chopped kale in a drizzle of olive oil over medium heat until just wilted, about 3-4 minutes.

              Assemble the Bowl: In bowls, layer the cooked quinoa, roasted root vegetables, and sautéed kale. Top with toasted walnuts and, if desired, crumbled feta cheese.

                Serve and Enjoy: Drizzle with a little extra maple syrup or olive oil if desired, and enjoy your nourishing, flavorful Maple Roasted Root Veggie & Quinoa Bowl!

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