Bowl with quinoa, roasted vegetables, and greens with a fork on a blue and white woven surface next to a glass of yellow smoothie with a straw

Healthy Quinoa and Roasted Vegetable Bowls with Carrot Ginger Dressing

Name: Healthy Quinoa and Roasted Vegetable Bowls | Thermador Recipes
Ingredients: 1 pound vegetables cleaned and cut into halves or strips (zucchini, summer squash, sweet potatoes, carrots, asparagus); 2 Tablespoons olive oil or avocado oil; Salt, to personal taste; Black pepper, to personal taste; 2 cups quinoa, rinsed, drained, and then cooked to package instructions; 4 cups chopped lettuce or arugula; about 2-3 medium carrots, cut into bite sized pieces; zest of 1 large lemon; 1/3 cup fresh lemon juice; 1 Tablespoons finely minced ginger, or more other personal taste; 1 Tablespoon miso paste; 1/2 cup olive oil or avocado oil; 1/4 cup rice vinegar or apple cider vinegar; 1/2 small onion, chopped; 1/2 teaspoon turmeric powder; 1 teaspoon kosher salt, or to taste

Roast your favorite vegetables for a healthy meal anytime during the week. A drizzle of this bright and refreshing carrot ginger dressing is amazing and it can be used as a sauce on vegetables or meats. Make extra of everything for the perfect weekly meal-prep. Vegetable roasting times will vary depending on the type of vegetable.

Ingredients

6 servings:

1 pound vegetables cleaned and cut into halves or strips (zucchini, summer squash, sweet potatoes, carrots, asparagus)

2 Tablespoons olive oil or avocado oil

Salt, to personal taste

Black pepper, to personal taste

2 cups quinoa, rinsed, drained, and then cooked to package instructions

4 cups chopped lettuce or arugula

For the Carrot Ginger Dressing:

about 2-3 medium carrots, cut into bite sized pieces

zest of 1 large lemon

1/3 cup fresh lemon juice

1 Tablespoons finely minced ginger, or more other personal taste

1 Tablespoon miso paste

1/2 cup olive oil or avocado oil

1/4 cup rice vinegar or apple cider vinegar

1/2 small onion, chopped

1/2 teaspoon turmeric powder

1 teaspoon kosher salt, or to taste

Instructions

Step 1

Roast the vegetables: Pre-heat oven on Convection Roast at 425°F. Add vegetables to cooking tray and toss with a light layer of oil to coat the vegetables. Season with salt and pepper, to personal taste.

Step 2

Roast vegetables for about 20-45 minutes, depending on the vegetables. Asparagus and zucchini cook faster. Cook vegetables to your personal taste and texture.

Step 3

When vegetables are cooked, cut into bite sized pieces.

Step 4

Combine all carrot ginger dressing ingredients in a blender. Blend until smooth. If the dressing is too thick, add about 1 Tablespoon of oil or until dressing becomes thin enough to drizzle. Taste the dressing and add additional seasoning if desired. Set aside.

Step 5

When ready to serve, assemble the bowls with lettuce/arugula, cooked quinoa, and vegetables. Drizzle with the carrot ginger dressing on top.