Roasted Roots Power Bowl with White Oak Cheddar

Name: Roasted Roots Power Bowl with White Oak Cheddar
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
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; 4 ounces Cabot White Oak Cheddar, broken into chunks; ¼ cup dried cranberries; ¼ cup chopped parsley

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
4 ounces Cabot White Oak Cheddar, broken into chunks
¼ cup dried cranberries
¼ cup chopped parsley

Directions

PREHEAT oven to 425°F.
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.
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.
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.
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.