Description
A hearty and nutritious bowl featuring roasted vegetables caramelized with maple and cinnamon, served over fluffy quinoa with seasoned ground turkey and crumbled goat cheese.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 large carrots, sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb ground turkey
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and black pepper to taste
- 4 oz goat cheese, crumbled
- 2 cups vegetable broth
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, sweet potato, carrots, and Brussels sprouts with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While vegetables roast, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside.
- In a skillet over medium heat, brown ground turkey, seasoning with salt and pepper. Cook until no longer pink, about 8-10 minutes.
- To serve, divide quinoa among bowls, top with roasted vegetables and ground turkey, and garnish with crumbled goat cheese.
Notes
You can customize the seasonings to taste.