Preheat oven to 400 degrees. Place carrots, fennel, and Brussels sprouts in a large bowl. Combine 1 tablespoon oil and garlic; drizzle over vegetables and toss to coat. Arrange vegetables on a large rimmed baking pan.
Fresh fall ingredients are our inspiration for these vegetarian buddha bowls. Our recipe only serves 2, but it's easy to double!
Servings and Ingredients
|2 medium carrots, peeled and cut into 3-inch-long sticks|
|1 medium fennel bulb, cut into 3/4-inch wide wedges|
|4 oz. Hy-Vee Short Cuts Brussels sprouts|
|1 tbsp. plus 2 tsp. Gustare Vita olive oil, divided|
|2 clove(s) garlic, sliced|
|2 small red beets, peeled and cut into 3/4-inch wide wedges|
|5 sprig(s) fresh thyme|
|½ c. white quinoa|
|⅓ c. baby kale, chopped, plus additional for garnish|
|⅓ c. bottled honey-mustard salad dressing|
Things To Grab
- Large bowl
- Rimmed baking pan
- Saucepan with lid
Toss beets with remaining 2 teaspoons oil; add to sheet pan. Scatter thyme sprigs on top. Roast for 40 minutes or until vegetables are tender. Discard thyme sprigs.
Meanwhile, cook quinoa according to package directions. Remove from heat; stir in kale. Cover and let stand 5 minutes.
Divide quinoa mixture between two individual shallow bowls. Arrange vegetables on top. Garnish with kale leaves, if desired. Drizzle with some of the honey-mustard dressing; serve remaining dressing on the side.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 10mg
- Sodium: 390mg
- Total Carbohydrates: 65g
- Protein: 12g