Roasted root veggies aren't just for our plates on Thanksgiving! This hearty, colourful bowl is perfect for curling up with. Packed with protein + fibre + only 15 minutes to make, this recipe is a week-night winner!
Ingredients
Makes 4 large servings
- 1 can chickpeas, rinsed
- 8 halved Brussels sprouts
- 2 cups quinoa
- 4 stalks kale, stems removed
- 1 large yam, cubed
- 2 carrots, sliced
- 4 beets, cubed
- 1/2 white onion, diced
- 2 Italian Field Roast sausages, sliced
- 1/2 tsp rosemary
- 1/2 tsp thyme
Salsa Verdé
- 1/2 cup flat leaf parsley
- 1/4 cup extra virgin olive oil (EVOO)
- 2 cloves garlic
- salt + pepper to taste
- water as needed
Steps:
1. Pre-heat oven to 375°.
2. On 2 large sheet-pans, lay out chopped Brussels sprouts, yams, beets, carrots, onion + chickpeas. Cover with EVOO, the rosemary + thyme, + salt/pepper to taste, roast for 15 mins, flipping occasionally.
2. Rinse + drain quinoa. Add quinoa + 3 cups water to pot. Bring to boil. Turn down to a simmer + cover for 15 minutes.
3. Drizzle EVOO over kale + massage for 1 minute until kale turns a rich green colour. Tear kale into bite-sized pieces.
4. Drizzle 1 tsp of EVOO into a frying pan, bring to medium heat. Toss in Field Roast sausage slices and cook each side until they have a nice char on them.
5. In a blender or a food processor, add in the salsa verdé ingredients. Blend until smooth, adding water as needed for desired consistency.
6. Assemble bowls + share with someone you love ♡
Click the Pinterest button on the top right corner of the website to visit our Pinterest page - from there you can pin any recipe or post from the site :)
Comments