Roasted Beet and Carrot Quinoa Bowl

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets and carrots with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes until tender.
  4. Meanwhile, rinse quinoa and cook in vegetable broth according to package instructions.
  5. Serve roasted vegetables over quinoa and top with goat cheese.

Notes

Add grilled chicken for extra protein.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Carrot Quinoa Bowl

Ingredients

  • 1 quart beets, peeled and cubed
  • 5-6 carrots, peeled and sliced
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup goat cheese, crumbled

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets and carrots with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes until tender.
  4. Meanwhile, rinse quinoa and cook in vegetable broth according to package instructions.
  5. Serve roasted vegetables over quinoa and top with goat cheese.