Anti Inflammatory Quinoa Buddha Bowl with Roasted Root Vegetables
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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
- ½ tsp dried thyme
- ½ tsp dried oregano
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
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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