Roasted Veggies & Quinoa Bowl

I love the vibrant array of colorful fresh spring vegetables at the Farmer’s Market or from my own home garden when they are at the peak of their flavor and nutritional value! This gut-loving bowl is packed with 15 g protein and 22 g fiber, plus a variety of vitamins, minerals, and antioxidant phytonutrients. The lemon chive sauce adds a dose of heart-healthy Omega 3 fatty acids to top off the bowl with the perfect pop of flavor.  

Roasted Spring Vegetable Bowl

Makes 1 serving

1 cup (250 g) of baby arugula 

1 cup (250 g) of baby spinach  

½ cup (125 g) cooked quinoa (toast before cooking for enhanced flavor) 

½ cup (125 g) of roasted red radishes (about 3 medium radishes chopped in bite sized pieces) 

½ cup (125 g) of roasted asparagus (about 3 large spears chopped in bite sized pieces) 

½ cup (125 g) of roasted brussel sprouts (about 4 brussel sprouts chopped in eighths) 

½ cup (125 g) of roasted carrots (about 2 medium peeled carrots chopped in bite size pieces) 

1 ½ Tbsp (25 g) extra virgin olive oil 

½ tsp (2.5 g) ground pink Himalayan salt 

½ tsp (2.5 g) ground black pepper 

½ tsp (2.5 g) ground thyme 

Lemon chive sauce (recipe below) 

Instructions:

1. Preheat the oven to 375°F (190°C). 
2. Chop the asparagus spears and carrots into bite sized pieces. 
3. Slice the radishes into thick slices.
4. Chop the brussel sprouts into eighths. 
5. Brush a baking sheet with ~ ½ Tbsp of the olive oil. 
6. Spread the veggies evenly on the pan. 
7. Brush with the remaining olive oil. 
8. Sprinkle salt, pepper, and thyme on the veggies. 
9. Roast in the oven for ~10 minutes or until desired softness.
10. Mix arugula and spinach. Add to serving bowl.
11. Top with quinoa and roasted spring veggies below).
12. Top with lemon chive sauce (recipe below) to taste.