Roasted Veggie Quinoa Bowls

Ingredients

• 2 cups brussels sprouts

• 1 large sweet potato

• 1 cup mushrooms

• 1 lb ground beef or ground turkey

• 1 cup uncooked tricolor/harmony Quinoa

• olive oil

• everything but the bagel seasoning (I prefer Trader Joe's brand or Aldi Brand)

• onion powder

• salt & pepper

• drizzle of southwest ranch or yum yum sauce

Directions:

Preheat your oven to 400°

Wash and cut brussels sprouts in half. Place in a medium sized mixing bowl and coat with a few tablespoons of olive oil, everything but the bagel seasoning, and salt & pepper to taste.

Place on 1/2 half of a ungreased baking sheet.

Wash and peel sweet potato, dice into small chunks. Use the same bowl you tossed brussels in & toss potatoes with a few more tablespoons of olive oil, bagel seasoning, & salt and pepper to taste. Place on the other half of your baking sheet and put into oven. Roast for 20-25 minutes, tossing halfway through.

Combine the quinoa and water in a medium sized saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to a simmer. Cover & cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Fluff the quinoa with a work. You'll know it is finished when the quinoa has popped open.

While veggies and quinoa are cooking, brown the ground meat in a medium size pan. Season with salt and pepper and onion powder to taste. Cook for about 7-10 minutes stirring often. Drain fat and set aside.

Sauté mushrooms with olive oil & salt and pepper in a separate smaller pan.

Once veggies are finished you are ready to build you bowl!

Start with a quinoa base, add meat, mushrooms, and roasted veggies. Drizzle with your favorite sauce (I highly suggest yum yum!) serve hot and ready!

Tag me on instagram - @kristen.jedlicka - so I can drool over your own quinoa creation!