Low Sodium Quinoa Buddha Bowl with Roasted Root Vegetables

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Quinoa Buddha Bowl with Roasted Root Vegetables

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

2 medium carrots, peeled and cut into ½-inch coins
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium beet, peeled and cut into ¾-inch cubes
1 medium parsnip, peeled and cut into ½-inch coins
2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp dried thyme
½ tsp dried oregano

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
2 tbsp fresh parsley, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the bowls

4 cups kale, stems removed and leaves torn
1 cup blueberries
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Combine the carrots, sweet potato, beet, and parsnip on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, dried thyme, and dried oregano, then toss to coat evenly. Spread into a single layer, keeping the beet pieces on one side of the pan to prevent them from staining the other vegetables.

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