Roasted Roots Power Bowl with White Oak Cheddar

Category

Entrees

Servings

4 servings, 2 cups each

Prep Time

25 minutes

Cook Time

30 minutes

These nutritious vegetarian power bowls will surely satisfy for a hearty entrée. And they are easy enough to make on a weeknight. Simply toss chunks of root vegetables with a little oil and roast them until they are tender and browned. Pile the veggies over cooked quinoa and then add on some buttery Cabot White Oak Cheddar.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
  • 1 teaspoon Herbs de Provence or Italian Seasoning Blend
  • 1 teaspoon coarse kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable or chicken broth
  • 4 teaspoons minced shallot
  • 4 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • ¼ cup dried cranberries
  • ¼ cup chopped parsley

Directions

  1. PREHEAT oven to 425°F.
  2. ROAST Vegetables: Toss sweet potato, parsnips and celeriac in a large bowl with 1 tablespoon oil, herb blend, ½ teaspoon salt and ¼ teaspoon pepper. Spread out on a large baking sheet. Roast, stirring occasionally until browned and tender, 25 to 35 minutes.
  3. COOK quinoa: Bring broth to a simmer in a medium saucepan over high heat. Add quinoa and return to a simmer. Cover, reduce heat to low to maintain a simmer, and cook until the quinoa has absorbed the liquid and the germ bursts, 15 to 20 minutes. Let sit covered 3 to 5 minutes.
  4. MAKE dressing: Whisk shallot, vinegar, mustard, honey, the remaining 2 tablespoons oil, the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper in a small bowl until combined. Alternatively, puree with a mini-prep or immersion blender.
  5. ASSEMBLE Power Bowls: Mound cooked quinoa in the center of 4 wide bowls. Top each with ¼ of the roasted vegetables. Drizzle with the dressing, dividing evenly. Top each bowl with Cabot White Oak cheddar, cranberries and parsley, dividing evenly.

Nutrition

Nutrition

Serving Size
1/4 recipe
per serving
Calories
490
Amount/Serving % Daily Value
Fat
16 grams
25%
Saturated Fat
6 grams
30%
Cholesterol
30 milligrams
10%
Sodium
1200 milligrams
50%
Carbs
73 grams
24%
Fiber
10 grams
40%
Protein
17 grams
Calcium
341 milligrams
35%
Image of Roasted Roots Power Bowl with White Oak Cheddar

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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