Description
A hearty and flavorful vegetarian bowl featuring roasted root vegetables, crunchy walnuts, tangy blue cheese, and a sweet maple glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 2 tbsp maple syrup
- 1/4 cup crumbled blue cheese
- 2 cups cooked quinoa or brown rice
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, squash, and carrots with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove from heat and stir in maple syrup until coated.
- Assemble bowls by dividing cooked quinoa or rice among four bowls. Top with roasted vegetables, maple-glazed walnuts, and crumbled blue cheese.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.