Roasted Veggie Quinoa Bowls
2 cups brussels sprouts
1 large sweet potato
1 cup mushrooms
1 lb ground beef or ground turkey
1 cup uncooked tricolor/harmony Quinoa
everything but the bagel seasoning (I prefer Trader Joe's brand or Aldi Brand)
salt & pepper
drizzle of southwest ranch or yum yum sauce
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!