RECIPE: Roasted Herb Vegetables and Quinoa Bowl With Honey Mustard Dressing

A fresh and healthy lunch idea to meal prep ahead of time and have meals ready to go for the week! This roasted vegetable medley includes butternut squash, carrots, asparagus, parsnip, Brussel sprout, zucchini and pepper tossed with Herb de Province for a flavorful and colorful combo. Build your bowl with quinoa and roasted vegetables topped with an amazing honey mustard dressing! (gluten free, vegetarian) –NORDICWARE

 
prep time: 20 mins  |  cook TIME: 40 mins   |  servings: 3-4   |   FROM Nordicware

Ingredients

  •  1-2 cups chopped butternut squash
  •  10 spears asparagus, trimmed
  •  2-3 tricolored whole carrots, peeled and sliced in quarters
  •  1 parsnip, peeled and sliced in quarters
  •  10 brussels sprouts, trimmed and cut in half
  •  1 sliced zucchini
  •  1/2 -1 cup pepper, sliced
  •  1 tbsp herb de provence
  •  1 tsp garlic powder
  •  3 tbsp olive oil
  •  1/2 tsp kosher salt
  •  honey mustard dressing:
  •  1 tsp shallot, finely chopped
  •  1/2 tsp crushed (white or black) pepper
  •  1/4 tsp kosher salt
  •  2 tsp sherry wine or balsamic vinegar
  •  2 tsp dijon mustard
  •  1 tbsp honey
  •  6 tbsp olive oil
  •  for serving:
  •  white or tricolor cooked quinoa

Instructions

For Dressing:

In a mason jar or container with a secure lid, add all the ingredients for the dressing and shake until the salt has dissolved and the olive oil has incorporated into the dressing. Set it aside.

For Roasted Vegetables:

Preheat oven to 375°F. Lay the prepared butternut squash, asparagus, carrots, parsnip and Brussels sprouts on a Half Sheet Pan. Use parchment paper if desired.

In a medium mixing bowl, whisk the olive oil, Herb de Provence, garlic power and kosher salt, together. Drizzle 3/4 of this mixture over the vegetables on the sheet pan. Rub the herb mixture onto the vegetables until every vegetable is nicely coated. Add the zucchini and sliced peppers to the medium bowl with remaining herb mixture and mix until coated. Set aside.

Roast the vegetables on the baking sheet for 30 minutes. Remove the vegetables from the oven and incorporate peppers and zucchini. With an oven friendly spatula, flip the vegetables and mix in the zucchini and peppers. Roast the vegetables for another 10 minutes. When ready to serve, broil vegetables on high for 2 minutes. Build bowls with cooked quinoa, roasted vegetables, and drizzle with dressing. Serve 3-4.

*For meal prepping, get glass containers with lids and fill with leftover quinoa and vegetables in single serving portions. Store dressing in jar and portioned containers in the refrigerator. Heat for a ready-made lunch during the week and drizzle with remaining dressing.

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