Low Sodium Roasted Vegetable Quinoa Power Bowl

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Roasted Vegetable Quinoa Power Bowl

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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
3 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups kale, stems removed and leaves roughly torn

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)
¼ cup fresh ricotta (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Combine the carrots, sweet potato, beet, and parsnip in a large mixing bowl. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp salt, then toss until every piece is evenly coated. Spread in a single layer on the prepared baking sheet, keeping the beet pieces on one side to prevent them from staining the other vegetables.

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