Nourish Bowls – keep warm with this nutrient dense Roasted Nourish Bowl recipe comprising quinoa, avoocado, brussels sprouts, sweet potatoes, fresh spinach, chickpeas! It’s simple to create and prepared in under 1 hour.
I find myself craving hot baked products and virtually anything roasted. Right now I have been obsessed with creating these banana breads and pumpkin.
Between simple vegetable bowl recipes, such as this Roasted Nourish Bowl, which are fantastic for dinner, lunch and dinner prep, and also my breads that I eat in the afternoon and like a snack or dessert.
Ingredients You Will Need?
There a many vegetables in this nourish bowl recipe. If you can not get all of them in that is ok, a different few will be sufficient. Feel free to add or subtract ingredients creating your very own nourish bowls.
How to make Roasted Nourish Bowl:
- Simply chop your veggies, then add them along with your beans into a roasting-pan, throw in a little oil (or not), add little pepper and salt then simmer for 35-40minutes at 400°F degrees.
- In bowls, serve veggies with ⅓ cup quinoa, spinach, chopped avocado and dollop of hummus. Top with a dab of red-pepper-flakes, hemp hearts a squeeze of roasted lemons.
How to Cooking Quinoa:
- In a medium size pot, deliver 1 ¾ cup water plus 1 cup quinoa into a boil, cover, reduce heat to low & simmer for 15minutes. Once done, turn off heat, remove cover, fluff with fork & let set 10-15minutes.
- Perfect quinoa each moment! Makes approximately 3 cups. Feel free to add a little seasoning into the quinoa before cooking such as garlic salt, thyme, garlic powder, lemon pepper, mineral salt, regular seasoning, etc. This will offer you more than called for in the recipe leftovers could be served chilled or heated with your favourite fruits or vegetables.
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Try these other Delicious Recipe options:
- Creamed Spinach Stuffed Salmon
- Lemon Feta Linguine with Garlic Asparagus
- Salibury Steak with Onion Gravy
- Chicken Alfredo Stuffed Shells
Roasted Nourish Bowl
- 1 large sweet-potato, cut into ¾-inch cubes
- 1½ cups brussles-sprouts, halved or quartered
- 2 large carrots, sliced
- 2 lemons, cut into 6 pieces
- ½ large red-onion, sliced
- 6 serrano-chilis, sliced in half and deseed
- 1½ cups broccoli-florets
- 1 can chickpeas, drained and rinsed or 1 ½ cups cooked
- 2 tbsp olive-oil
- mineral-salt & fresh-cracked-pepper, to taste
- 5 oz spinach
- 2 cups cooked quinoa
- big-dollop of hummus
- 2 avocados
- hemp-hearts, to garnish
- red-pepper-flakes, to garnish
- Preheat oven to 400°F.
- Prepare vegetables: eliminate any unsightly stains on the sweet-potato skins prior to cubing, peel the carrots if necessary and half or quarter the brussels sprouts based on the dimensions.
- Roast: Put vegetables, lemon and chickpeas into a large roasting-pan or rimmed baking-sheet. Toss with oil and sprinkle with pepper & salt to taste. Roast for 40-45minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a couple of minutes.
- Serve: In bowls, serve veggies with ⅓ cup quinoa, chopped avocado, handful of spinach and dollop of hummus. Top with red pepper flakes, hemp hearts a squeeze of roasted lemons.
- Vegetables may vary in volume. Add or subtract to your own liking.
- When you’ve got a favourite-herb or herb mix, you can think about including a into the veggies prior to roasting.
- Serrano peppers are discretionary. Personally, I adore the warmth they provide and they’re wonderful roasted! It is possible to can sub 3 jalapeno peppers too.
- If you do not have hummus available or wish to change this up, consider using these dressings and sauce instead: Sriracha Cashew Sauce, Lemon-Tahini Dressing, Creamy Tahini Hippie Sauce or Tahini established Dynamite Sauce. To get a non-creamy dressing, try this Shallot Vinaigrette.