Roasted Spiralized Vegetable and Quinoa Bowl
Try this Roasted Spiralized Vegetable and Quinoa Bowl recipe, or contribute your own.
Try this Roasted Spiralized Vegetable and Quinoa Bowl recipe, or contribute your own.
- salt and pepper
- 1 teaspoon garlic powder
- 2 cups water
- 1/4 cup sliced almonds
- 1/2 teaspoon dried thyme
- 1 cup quinoa
- 1 large carrot peeled blade d, noodles trimmed
- 2 large parsnips peeled blade d, noodles trimmed
- 2 medium red onions peeled, blade a, noodles trimmed
- 1 yellow bell pepper blade a, noodles trimmed
- 1 medium sweet potato peeled, blade c, noodles trimmed
- 2.5 tablespoons extra virgin olive oil + more to drizzle
- Carbohydrate 64.8370515025252 g
- Cholesterol 0 mg
- Fat 6.80752722853534 g
- Fiber 8.98933340197018 g
- Protein 12.0733925820707 g
- Saturated Fat 0.664912910353534 g
- Serving Size 1 1 Serving (461g)
- Sodium 72.3763635614565 mg
- Sugar 55.847718100555 g
- Trans Fat 0.678657613636363 g
- Calories 359 calories
Step-by-step
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the quinoa and water in a medium pot and bring to a boil. Once boiling, cover, reduce heat to medium low and simmer until water absorbs, about 15 minutes. Add water if needed as the quinoa cooks. Fluff up with a fork when done.
- Meanwhile, place all of the spiralized veggies on the baking sheet and add the olive oil, salt, pepper, garlic powder, and thyme. Toss together to combine well. Spread the seasoned veggies out on the baking sheet and roast in the oven for 20-25 minutes or until softened. Halfway through, toss the vegetables.
- While veggies roast and quinoa cooks, place a small skillet over medium-high heat. Once pan is hot, add the sliced almonds and toast for 5 minutes or until fragrant and lightly browned. Set aside in a bowl or plate.
- Place the quinoa and roasted veggies in a large mixing bowl along with the almonds and toss well. Divide into bowls and serve, drizzle with extra olive oil (if desired.)
Earthy, toasted aromatics meet the sweet, concentrated sugars of caramelized root vegetables as they emerge from a blistering 400 degrees F environment, melding into a warm grain base that absorbs every drop of seasoned extra virgin olive oil. Roasting root vegetables at high heat triggers the Maillard reaction and caramelization simultaneously, breaking down complex starches into simple sugars that brown and deepen in flavor. Quinoa behaves like a tiny sponge during its fifteen-minute simmer, requiring precise water absorption so the delicate germ rings detach and create a fluffy, separated grain rather than a heavy paste. Spreading the spiralized strands into a single layer on parchment paper ensures they roast instead of steam, preserving the crucial textural contrast between tender root vegetables and crunchy, pan-toasted almonds.
Mastering Moisture and Heat Management
Root vegetables contain high water content that can quickly pool on a baking sheet, creating an unwanted steaming effect that destroys the desired surface char. Toss the spiralized carrots, parsnips, and sweet potatoes thoroughly in oil before they enter the oven, coating every exposed strand to conduct heat evenly and accelerate surface dehydration. Keep a watchful eye on the sliced almonds during their five minutes in a hot skillet, because the essential oils inside the nuts burn rapidly once the water content evaporates.
- If the vegetables release excessive moisture during roasting, drain off the accumulated liquid halfway through cooking and increase the oven convection setting if available.
- Substitute toasted hazelnuts or sunflower seeds at a one-to-one volume ratio if sliced almonds are unavailable.
- Store leftover cooked quinoa and roasted vegetables in separate airtight containers in the refrigerator for up to three days to maintain distinct textures.
