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.
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.
- COOKÂ 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.
