This meal is a perfect example of 'eating the rainbow!' The more color you have on your plate from good, nature foods, the better! This meal is not only rich in vitamins, minerals, and antioxidants; but it contains enough fiber and protein to keep you full, satisfied, and energized.
For a non-vegan version, add some grass-fed cheese or pasture raised chicken!
Ingredients:
6 cups cooked Quinoa
2 cups organic Kale
1 bag organic Brussel Sprouts
1 large or 2 small organic Onions
2-3 medium organic Potatoes
1/2 bag organic baby Carrots or 2-3 organic whole Carrots
2 organic Bell Peppers
Avocado oil
Sea Salt
Pepper
Paprika
Garlic Powder
Parsley
Instructions:
Preheat oven to 400 degrees.
Line a large baking tray with parchment paper and set aside.
Chop all your vegetables and place on your baking tray. In order to allow all vegetables to be done cooking at the same time: chop your Potatoes, Carrots, and Brussel Sprouts in small pieces and chop your onion and bell peppers in large pieces.
Once your tray is fully lined with vegetables- evenly coat them with a light layer of avocado oil.
Sprinkle seasonings/herbs to taste.
Place vegetables in the oven to cook for 30-35 minutes. While you begin making the Quinoa.
Prepare Quinoa according to package instructions. Once Quinoa has finished cooking, combine with chopped Kale, Sea Salt and Pepper (to taste,) until tender.
Split your Quinoa/Kale mixture into four sections and place in a bowl. Once vegetables come out of the oven- divide into four and add to your bowl.
For added flavor, top your Quinoa bowl with hot sauce or Tesseme Ranch dressing! (optional)
Enjoy!
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