Description
A cozy, hearty bowl featuring roasted seasonal vegetables topped with a light, creamy whipped feta that resembles fresh snow, perfect for warming up on cold days.
Ingredients
Scale
For the Crust:
- 2 cups butternut squash, cubed
- 1 large sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 4 ounces feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, Brussels sprouts, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While the vegetables roast, prepare the whipped feta: In a food processor, blend feta cheese, Greek yogurt, and lemon juice until smooth and fluffy, about 1-2 minutes.
- To assemble, divide cooked quinoa among four bowls. Top with roasted vegetables, then dollop with whipped feta. Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.