Autumn Vegetable Buddah Bowls

Recipe

Main Dish
Autumn Vegetable Buddah Bowls

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5 out of 5 stars
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4 ratings

Recipe Data

2
Servings
25min
Prep
1hr5min
Total

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Description

Fresh fall ingredients are our inspiration for these vegetarian buddha bowls. Our recipe only serves 2, but it's easy to double!

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Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
2medium carrots, peeled and cut into 3-inch-long sticks
1medium 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
2small red beets, peeled and cut into 3/4-inch wide wedges
5 sprig(s)fresh thyme
½ c.white quinoa
c.baby kale, chopped, plus additional for garnish
c.bottled honey-mustard salad dressing

Things To Grab

  • Large bowl
  • Rimmed baking pan
  • Saucepan with lid

Directions

  1. 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.

  2. 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.

  3. Meanwhile, cook quinoa according to package directions. Remove from heat; stir in kale. Cover and let stand 5 minutes. 

  4. 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. 

Nutrition facts

Servings

570 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 10mg
  • Sodium: 390mg
  • Total Carbohydrates: 65g
  • Protein: 12g

Daily Values

0%
Iron 30%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 31%

Recipe Source:

Hy-Vee Seasons October 2020